Deer loins?

Jeff

I have a few deer back loins that are beggin to be egged. I usally marintate in Italian dressing and cook them meduim rare on webber ketle, but want to egg them now since I have moved up in the pecking order of grills. Anyone have any good suggestions?

Unknown

Jeff,
Cut and cook them like a filet minon. Wrap in bacon, salt and season, 500 degrees for about 5 minutes per side. Can't be beat.

Unknown

Jeff,
I asked a similar question a while back. Here is the responses that I got. I opted for Mitch's recipe that Juggy posted. By far the best venison I have ever had. I think that that I modifed it jus a bit by adding some mushrooms, onions and garlic to the sausage filling.[p]( http://www.biggreenegg.com/archives/2002/messages/28049.htm )[p]Good luck
Matt.
[ul][li]Venison[/ul]

Jeff

South O, Thanks that sounds pretty darn good. I ran out of time today and just threw it in some Italian dressing and some rub will cover with bacon then grill. But I will surely try Mitch's with one of my other 3 back straps...yummm.[p]