Grilled Venison Loins

  • Deer loin
  • 2 cups olive oil
  • Head of garlic
  • ½ cup real lemons
  • 1 tbsp dried rosemary


  1. Place all ingredients (except the deer loin) in a blender, and blend them
  2. Marinade the loins for 24 hours
  3. Char-grill the loins
  4. Chose a preference of smoke and grill at 500F over the coals but 300F of indirect heat (place meat on indirect side)
  5. After about 5 minutes place meat on direct heat and high-heat sear for another 8-10 minutes
  6. An internal temperature of 135F should be perfect as it allows for carryover cooking

Leave a Reply

Your email address will not be published. Required fields are marked *