A Rinella Recipe: Grilled Venison Loin

Guest post by Steven Rinella, host of MeatEater. Tune in on Sunday nights at 9:30 pm E/P. For more information, visit http://themeateater.com

First you want to light your charcoal and or heat up your propane grill. I like a very hot flame for cooking this dish, as I want the meat crispy and done on the outside while the inside is still very pink. While I used a loin from a blacktail deer on the show, just about any game loin will work. With the grill heating up, trim the loin of all sinews and silver skin. A sharp knife is highly preferable for this; I have best luck using a razor sharp fillet knife. Because game meat is generally fairly lean, I first like to brush the loin in olive oil, refined peanut oil, or corn oil. Then I roll the oiled loin in a dry rub, giving it a thorough coating. There are many great dry rubs on the market; just make sure yours isn’t too salty. I particularly like the low-sodium rubs put out by Mansmith’s Gourmet.

Photo credit: Zero Point Zero

When the grill is hot, lay the loin over the center of the grill. You want the loin to get a good crisp, but don’t let it burn on the outside. I should really only take five minutes or so per side. If you need to, test it with a thermometer and pull it off when the center hits 145 or 150. Let it cool for ten minutes before you slice it. Serve in 1/4-inch slices. You’ll be smiling.

Link: http://themeateater.com/2011/a-rinella-recipe-grilled-venison-loin/

  • http://www.accessiblehunter.blogspot.com Greg

    Sounds fantastic, can’t wait to try it

    • http://www.facebook.com/profile.php?id=100003405881005 Jocelyn

      Coffee Rubbed Smoked VenisonWhat you will need:+ Venison tenderloin(s), clenead & trimmed.+ Mustard, just plain cheap yellow will do.+ Bacon, I’m talking about the thick cut kind; the fattier the better. (Since venison tends to be rather lean, you don’t want your meat to dry out; it will be cooking for several hours!)Coffee Spice Rub:- 2 Tbsp. paprika- 2 Tbsp. garlic powder- 2 Tbsp. onion powder- 2 Tbsp. black pepper- 2 Tbsp. brown sugar- 2 Tbsp. ground coffee, or espresso- 2 Tbsp. kosher salt- 1 Tbsp. mustard powder- 1 Tbsp. white pepper- 1 Tbsp. chili powder- 1 tsp. cayenne pepper, or more to taste if desired.This usually makes enough rub for about 5 lbs. of meat. (Great for beef brisket!) So you can adjust the amounts as needed. Directions:1. Take clenead venison tenderloin(s) and cover the entire piece of meat with yellow mustard. You could also try spicy mustard with the seeds. YUM! (Or pat down the loin till its dry with a paper towel before “rubbing” the meat, if you do not like mustard.)2. Cover surface of meat with the Coffee Spice Rub.3. With bacon slices make a lattice like pattern and drape over meat. Make sure its seals around the entire loin. This will be a key factor in keeping your deer moist. Other notes:- I use Apple Wood chips when smoking most meats. But you could use Mesquite, or whatever you like.- You want to get your smoker up to at least 220 degrees F before putting in your loin(s).- I like cooking mine like beef, with an ending internal temperature of at least 140 degrees, but no more than 170 degrees, depending on how you like your meat: medium rare to well done. (More than 170 degrees & it will start drying out.)- You can also brine your meat beforehand for up to 24 hours.- You might also want to partially wrap your loins in tin foil, keeps things a little less messy… if your worried about that.

  • Brent

    Sounds good but in the pic it looks like you’re pouring something over the top. What is it?

    • http://www.facebook.com/profile.php?id=100003405918884 Roza

      Venison Loin ala Mike (my Dad)Boneless Venison loins (2-4).2 cloves fresh gailrc, sliced.6-12 sprigs fresh thyme.2 tablespoons Olive Oil.Coarse sea salt.Fresh Gound Pepper.Sauce2 shallots, sliced4 tablespoons of butter2 tablespoons dry red wineThe key to this simple yet delicious dish is a hot grill and avoiding overcooking the venison. The venison should be pulled from the grill as soon as an inserted digital thermometer reads 125 degrees.Place the boneless loins, sliced gailrc, thyme, and olive oil in a non-reactive bowl, or in a FoodSaver bag or container. Seal or cover the container and place in the refrigerator for at least one hour, up to 24 hours. Before grilling allow the meat to get to room temperature.Preheat the grill to high. Salt and pepper the loins. Sear the loins on all sides-about 1 minute each. Reduce heat to medium and finish grilling at indirect heat. Pull the loins when they register 125 degrees internal temperature-about a total of 5-7 minutes of grilling. Allow the loins to rest on a plate. The meat will continue to cook after you pull from the grill. Pour any escaping juices into a very hot saute pan, add 1-2 sliced shallots, 4 tablespoons of butter, and 2 tablespoons dry red wine.Stir constantly until sauce is thick. Strain. Thinly slice the loins against the grain; the meat should be crusty on the outside and pink in the middle. Serve with the reserved sauce.Goes great with seasonal squash, rice, or Texas Toast. Serve with a robust local brew, preferably a scotch ale or dopplebock.

  • Brent

    BTW, I LOVE your show, especially how you cook up everything!

    • http://www.facebook.com/profile.php?id=100003405872548 Mike

      Grilled Venison Spadini w/ White Wine Reduction Sauce( The Beat Kabobs Ever!! )1 Med. to Lg. Backstrap, cleaned of all sielvrskin and diced into 2inch cubes.Marinade1 Large red onion — med. dice6 cloves of fresh garlic–crushed1 cup extra virgin olive oil3 cups red wine (merlot or cabernet sauvignon–cook with wine you would drink, flavor is everything)1 sprig of fresh rosemary — pull off leaves1 tbsp fresh ground black pepper1 tsp fresh thyme–choppedMix all marinade ingredients together in a large glass bowl and add cubed venison. Marinate for 6 to 24 hrs.Soak bamboo skewers in water for 1 hr. remove venison from marinade and place 4 or 5 pieces of meat on ea. skewer.Breading recipe2 cups Italiad bread crumbs1/2 cup grated parmesan cheese3 tbsp fresh lemon juice3 tbsp olive oilMix all breading ingredients together ( breading will be a little tacky– that’s good)Drizzle a small amount of olive oil over skewered meat, roll in bread crumbs and let rest for 30 min.Heat grill to high heat and spray with oil based grilling spray or brush grill with a small amount of oil (please be careful)Grill on high heat for 3 to 4 min. on first side, turn with tongs and grill 3 to 4 more min.White wine reduction sauce (Sauce should be started 30 min before you start grilling so it’s done at the same time as the Spadini)1 cup good white wine ( Chablis or Chardonnay )2 cups chicken stock ( homemade , canned or made from bouillon cubes)2 tbsp fresh lemon juice2 tbsp corn starch3 tbsp cold waterPlace the wine, lemon juice and the chicken stock in a small sauce pan over med. high heat. Bring to a boil and turn down heat to low. Let sauce reduice by 1/3 ( takes about 30 min )Mix the corn starch and the cold water together in a small bowl, bring the sauce back to a boil and add the corn starch mixture slowley while stirring, till desired thickness.Poor over Grilled Spadini and Enjoy !!!!!!!

  • http://www.facebook.com/profile.php?id=100003405887739 Ufuk

    One serving veoinsn “back strap/loin”Coffee Spice Rub recipe: Store unused portion in an airtight container to be used on other steaks1/4 cup Ancho Chile powder1/4 cup finely ground espresso-roast coffee beans2 tablespoons sweet paprika2 tablespoons dark brown sugar1 tablespoon dry mustard1 tablespoon salt1 tablespoon freshly ground black pepper1 tablespoon dried oregano1 tablespoon ground coriander2 teaspoons ground gingerVeal Demi-Glace: You can pick up an already made jar at Williams Sonoma…highly recommended.bd cup water1/2 package of sliced mushrooms… I use Portobello Mushrooms 1/2 purple onion1 stick Butter (unsalted)Brandy or Grand Marnier for sauce/deglazing … I prefer the Grand Marnier.Kocher Salt and Fresh Ground Pepper (grinder with course grind set)Olive Oil to coat meatMesquite wood for cooking/smokingCoat meat with oil. Season one side of meat with Coffee Spice Rub. Coat the other side with the Kocher salt and course ground Pepper.In a saute9 pan, saute9 onions and mushrooms in bd stick butter till caramelized…deglaze pan with liquor…add 2 heaping table spoons Demi-Glace and stir to incorporate….set aside and keep warmHave HOT coals/wood going reserving 3 -4 pieces of the mesquite wood…dry… for smoking. Add reserved wood right adding meat to grill. Allow wood to smoke generously and let the meat cook, turning only once, to desired temp… I suggest RARE! Set meat aside and let rest for a couple of minutes.Meanwhile reheat saute9 pan of onions and mushrooms till hot. Cut butter into chunks and add to pan. Remove from heat and stir mixture till butter has slowly melted and sauce is smooth and velvety.Spoon mixture onto plate, slice loin in bd inch slices, fan out and lay on top of onion and mushrooms. Drizzle the rest of the sauce on top of meat.I like to serve this with a White Truffle and Parmesan Twice Baked Potato… whole different recipe.

    • http://www.facebook.com/profile.php?id=100003406342444 Chichi

      One of my recipes I call Venison de Ortega. I am from Arizona and I can eat hot but it is not for eveonrye. Ortegas fit the bill for eveonrye. When you are camping or hunting then simple should be the order of the day. Take tin foil or a small skillet and saute the ortegas in butter once they are nice and soft remove from the flame. Prepare the venison by applying some butter to both sides and season with Schilling’s montreal steak seasoning ( I used to do it the long way but montreal has everything you need already in it). Put the steaks on the grill and cook to rare to medium rare (personal taste/ I like my meat medium rare (about 4 min to a side) Place the ortegas on the steak and layer Monterrey and mild cheddar and a ring of raw onion on top of the steak. Cover with the tin foil you used earlier. By the time the cheese has melted to cover your steak, your steak will be done. When you remove the tin foil you will want to take pictures of how pretty it looks! I use this recipe for venison and for elk and I cut my steaks at least 1 1/2 to 1 3/4 thick so I can cook my steaks medium rare. it doesn’t come any more organic than that! This is great tasting very filling and pretty healthy too, I enjoy it with a large very cold glass of milk, then I refer to the Jack Daniels recipe submitted earlier because of what a good job I did as a cook.

  • joyce parnell

    do you have recipe book venison.