Tender Venison Loin London Broil Style Recipes

Steps:

• 1. Mix all ingredients together for marinade. Place meat in marinade and marinate overnight.
• 2. Remove steak from marinade and dry the meat off.
• 3. You can grill, fry, bake or broil meat until internal temp is 130 for medium basting with marinade. Discard remaining marinade and serve
• 4. I pan fried this in butter on stove top

Steps:

• 1. Thinly slice the garlic and mix all ingredients together in a bowl.
• 2. Use venison backstrap (filet) whole or you may substitute moose, sheep or even beef. You may also use any roast cut. You will note in the photo that I show one filet unsliced next to the sliced one.
• 3. Place meat in a resealable plastic bag and add marinade mix. Refrigerate for a minimum of 8 hours but preferably overnight, turning occasionally.
• 4. Place meat on broiler pan and discard marinade. Insert meat thermometer.
• 5. While this recipe uses the oven to bake the dish, you may also broil the meat in the oven (still using the meat thermometer). Or you may also use a grill. However, I have found that using an oven is the best insurance policy with cuts of wild game because the grill or broiler can quickly over-cook with uneven or too hot a temperature.
• 6. Bake at 350 until the thermometer reads 10 degrees before the desired level: 130-135 for rare, 135-140 for med rare but never more than 145 degrees (for beef, 120-130 rare, 130-135 med rare, 135-140 med). Let meat rest for 5 minutes upon removal from oven... it will cook another 5-10 degrees while resting and juices will flow back throughout the meat.
• 7. Taken out at 120 degrees, allowed to sit 5 minutes it will reach 125 -130 degrees and will produce a very nice, rare cut in venison and 145 degrees is beyond the edge of medium rare and will be at or above medium to well. Remember with this type of wild game it should always be served rare or medium rare. You must watch your thermometer closely because the meat's internal temp will escalate quickly and can get away from you. For those in the well-cooked crowd please have faith that the rare cut is delicious and letting it rest brings the juices back throughout the meat. If unsure about cooking temp try it first at 130 (120 for beef)... you can always pop it back in the oven if too rare for your taste.
• 8. After resting (don't cheat... let it rest 5 minutes), slice thin, about 1/8th inch slices and serve. Slicing thin is another secret to unlocking the flavor and texture.
• 9. Great with a hearty red wine, salad and other veggies. Enjoy!

Steps:

• In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).