Re: Venison Loin, how to cook?
Did a combo of both ideas. I lit the outdoor fireplace and made some quick cherry wood charcoal.
Wrapped the seasoned loin in a few slices of bacon and a few bay leaves in tin foil.
Threw it on the top shelf for about 3 hours of indirect cooking.
Opened it up and then browned it off on the grill to crisp up bacon.
It was a nice juicy warm red center.
I think the bacon added just enough fat/grease to keep it moist.
Served with sauted brocolli and a cold dark lager.
Needless to say the loin is gone as well as the 6 micro brews.
Thx.
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