I thought I would try "butterflied deer loin" as part of my last deer being processed and I "somewhat" regretted it. I do prefer deer loin roast better. But these were still pretty darned good. This was a simple venison loin cook - SPG for seasoning, thick cut bacon wrapped, hickory for smoke and the grill was at about 325F.
My wife does not like wild game and would rather miss a meal than eat venison - so I luckily found two mismatched (thickness wise) filet mignon's in the deep freeze. Also used SPG for seasoning and, of course, bacon wrapped.
Both the venison loin and the filet mignon were cooked to to an IT of about 140F...and both were super tender, juicy, and delicious.
Here are the pics...
Because of the hot fire, I do mostly indirect heat, crack open the vents and use a few chips for smoke...but a good sear every now and again really gives a nice flavor.
Finished product...
My wife does not like wild game and would rather miss a meal than eat venison - so I luckily found two mismatched (thickness wise) filet mignon's in the deep freeze. Also used SPG for seasoning and, of course, bacon wrapped.
Both the venison loin and the filet mignon were cooked to to an IT of about 140F...and both were super tender, juicy, and delicious.
Here are the pics...
Because of the hot fire, I do mostly indirect heat, crack open the vents and use a few chips for smoke...but a good sear every now and again really gives a nice flavor.
Finished product...