Keep it simple, stupid. KISS

[JHbowhunter]

Lost at least two whole deer last spring due to freezer fail failure. Maybe 2.5 deer. (Very traumatic). Still have not picked up my 182# dressed buck but the good sized EAB big doe is first up on the grill. Simple loin grill with dry rub. Purple potato’s quartered - and grilled. This is HEAVEN. Salad to start with arugula spinach and baby greens, feta and some seeds and tomato. Grill potatoes in an aluminum tin with olive oil until soft inside and starting to crisp outside. Grill running 400 degrees and then grill that whole dry rub loin with rub of your choice 5 mins each side and leave it red in center. HEAVEN ON EARTH.  Even my son said this is best meat on earth. 
 

NO NEED TO OVER COMPLICATE A VENISON LOIN.

Cut them in thirds on a good size doe or quarters on a larger deer - 1 minute prep then grill.

It’s been 4 months since I had this simple pleasure and it just reinforces why I hunt.  Love me some big bucks and mounts but the grilled loins and all the other cuts and products are still #1!

[electric10162]

Looks awesome Jack!

[JD48]

Looks great

[Rusty]

Looks delicious!   

[Roon]

Looks great, I love it seared and just about body temperature inside.

Honestly the best 

[archer36]

Terrific! There is nothing better than a properly cooked venison loin. Everytime I eat one, I know why I hunt. 

[Tarhunt]

What kind of dry rub do you use? 

[JHbowhunter]

38 minutes ago, Tarhunt said:

What kind of dry rub do you use? 

it really doesn't matter.  This was Kansas City Steak rub

[BowhunterNJ]

Looks awesome Jack!  Nicely done!

[SoxFan]

Looks good