Loin Of Venison

When in season, this is quite possibly on of the most spectacular pieces of meat to cook, either outdoors on the grill or indoors using the hob and oven.

It is not easy to come by and a good butcher that deals in game should be able to source some for you.

Venison is dry. It is very low in fat and it has normally been hung for some time, drawing yet more moisture out but deepening the flavour.

This technique is called the reverse sear. We want to seal the juices in and let flavour develop while gently cooking. This is also a great way to ensure a good cooking gradient from cooked on the outside to as pink as you want in the middle.

Use approx. 1 Tbsp rapeseed oil and a good dose of ground black pepper and massage this all over the loin. Leave at room temperature for 1hr.

Get your grill set up so you have one half hot for searing and the other set up for indirect cooking. If using a Kamado, set the heat deflectors in place and have one cooking surface set high and the other close to the coals. Aim for 270 degrees.

Sear the venison, being sure to roll it partially over after 45 seconds to a minute, you are looking for a good sear mark, not burning.

Move to the indirect part of the grill and ideally close the cover. Leave for 10 mins and then test by pressing the meat at its thickest point. How rare is a personal choice but venison can be dry when it is well done. If you cook it too pink, it can always go back on, If you dry it out it is ruined. Ideally you want a good centimetre of give.

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