how can i get information on venison loin.?

Question

cant find any good sites on venison loin so trying to get some help thanks.

Answer 1

http://www.pastrywiz.com/archive/recipe/0386.htm
OR
http://answers.yahoo.com/question/index?qid=20061005151153AAq2ELk
OR
Hoison Marinated Venison Loin
Ingredients
1/3 cup hoisin sauce
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons minced garlic
1/4 cup minced scallions, including green parts
1 tablespoon honey
1/2 teaspoon salt
3 tablespoons olive oil
1 boneless venison strip loin, 2-1/2 to 3 pounds, well trimmed, silver skin removed

Instructions
Whisk together hoisin, vinegar, soy sauce, garlic, scallions, honey, salt and oil, and scrape into a large resealable plastic bag. Add venison and seal, turning to coat evenly. Marinate in refrigerator for at least 4 hours. Remove venison from refrigerator and return to room temperature before cooking.

Light a gas or charcoal grill and heat to medium. Grill for 15 minutes per side, turning once, for medium rare.

Yield: 6 servings

Answer 2

I can give you some tips!! we have venison weekly so I have learned how to cook it without turning it into a piece of shoe leather. #1 Don't over cook it. Use a meat thermometer and get it up to the pork temp for doneness.Loin will melt in your mouth if you marinate it with your favorite beef spices and some olive oil.(just a half hour in the marinade works) Cook on a grill and baste with garlic butter.It is great as is or you can make shish ka bobs (sp) with it. Also for a whole loin you can season it and wrap with bacon (good bacon) and grill ( very good)!! Hope this helps.

Answer 3

I don't have a web site, but in The Nero Wolfe Cookbook by Rex Stout there is a recipe for venison loin chops. Marinate in vermouth, red wine vinegar, olive, oil, with a few juniper berries, herbs and vegetables 24 hours. Take chops out and wipe dry and saute. Strain marinade and add sour cream and heat. Incredible.

Answer 4

The Broken Arrow Ranch has a great page of information about venison. Boneless Loin (Backstrap) or tenderloin can be Broiled, Sauté/ Pan Broiled, BBQ Direct or Roasted.

Here is the link -

Answer 5

All you need is a license and a 30/30