Ingredients
1 pound Venison Loin (whole, trimmed)
1/4 cup Olive Oil
1/4 cup Soy Sauce
1/8 cup Worcestershire
2 Garlic Cloves
1 Lemon
1/2 teaspoon Salt
1 pinch Red Pepper Flakes
Preparation
Combine olive oil, soy sauce, and Worcestershire in small bowl
Squeeze juice from lemon into bowl, discarding the lemon
Press garlic and add to bowl
Add red pepper flakes, salt and pepper, stir well
Trim venison loin, making sure to remove “silverskin”, place in waterproof freezer bag
Add marinade from bowl to bag
Refrigerate 4 - 8 hours
Preheat grill or smoker to 200F
Remove loin from fridge while grill warms up
Add loin to smoker and smoke until internal temperature is 15 degrees below final desired temperature (I like my venison very rare at 125, so I remove it from the smoker at 110).
Remove venison from smoker at desired temperature and cover with foil
Preheat grill to highest temperature setting (tip: I use both a smoker and a grill, so I start preheating the grill 15 minutes before I am ready to remove the loin from the smoker)
Place loin on hottest part of the grill and brown (2-5 min), repeat browning all sides (tip to get a good maillard reaction (browning) and prevent overcooking the meat, I leave the grill uncovered during this step)
Check internal temperature to ensure loin has reached desired temperature, remove from grill, tent with foil and rest
Slice thinly across the grain and serve
