Venison Loins on the grill

Cut loins into serving size pieces, say 6 – 10” long, and I usually score them length-wise a bit so the heat and spices can get in, soak overnight in one bottle Zesty Italian salad dressing, one bottle Worcestershire sauce, Jane’s Crazy Mixed Up Salt and Jane’s Crazy Mixed Up Pepper to taste. You can usually find these in the gourmet section or spice section at Food Lion. Before preparing, rub down good with Kitchen Bouquet, wrap in bacon, keep it in place with toothpicks, and put ‘em on the grill.

Or you can put ‘em in the crock-pot.
Put your usual vegetables in the bottom of the crockpot, potatoes, carrots, onions, etc., salt & pepper to taste. Add ¼ to 1/3 cup red wine. Cut your loins as described above, rub with Kitchen Bouquet, wrap in bacon (don’t skimp on the bacon) and put this in on top the vegetables. Put it to work and it will make it’s own broth over the course of the day. You’ll need to dip some up from time to time and put over the meat to keep it from getting too dry. You can cut it with a fork and the vegetables absorb this stuff. Hope you enjoy these.

the backstrap is the premier cut... I'd cut 1/2inch medallions, season with a little garlic powder, salt and pepper then melt a little butter in a cast iron skillet on medium-high and do a quick sear. You're making me hungry HAHAHA. Enjoy!