OVERVIEW
Venison loin – sometimes called the ‘backstrap’ – is one of my favourite things to cook on the Big Green Egg. Quick and simple, but so much flavour.
MARINATE THE VENISON
Mix all the marinade ingredients together in a bowl. Add the venison to the marinade and leave at room temperature for 4 hours.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid. Your target temperature is 200°C.
Drizzle olive oil over the prepped vegetables.
GRILL THE MEAT AND VEG
Place the venison onto the grid to sear along with the vegetables. Cook the meat for about 10 minutes, until it reaches an internal temperature of 57°C for rare, occasionally turning and basting with the marinade to achieve an even sear.
Remove the vegetables once cooked to your liking.
Rest the venison for 10 minutes before slicing thinly and serving with the veg.
