For venison....especially loin...moisture can be a problem. Couple ways to fix this. like to marinate and cut down into small medallions and sear at high heat...much like you would cook a scallop. This prevents it from over drying as it is not cooked for long. Also....let it come to room temperature before cooking. This reduces cooking time as well. I like cooking game in parchment paper or tin foil packets as well. This keeps moisture in during cooking also
I agree with a couple things here, primarily the lack of fat creating a moisture issue, and the way it needs to be cooked.
If you don’t like your meat rare to medium rare, don’t bother with venison unless you’re using it in chili, or using some “wet heat” method of cooking, like pot roast or something. The venison “tenderloin” is the best cut for grilling, it’s
very lean, but also quite flavorful. I like to slice the tenderloin into medallions as well (about 1-1/2 to 2” thick is best), rub them with fresh rosemary, brush them with Dijon mustard, and let them sit at room temp for an hour or so before grilling. Hit them with some course sea salt and cracked pepper, and grill over medium high to high heat til rare to medium rare, and you’re all set. You can always sous vide them at 125-129f for an hour or so, and then sear them off afterwards if you have a hard time cooking to temperature on a grill and always overcook everything, but it’s really an unnecessary step IMO. Overcooked venison
sucks, it will be dry and chewy, but if you like your meat like that go ahead, don’t say I didn’t warn you though lol!
I don’t like cooking venison in foil, it steams it, and I don’t like steamed meat. Parchment paper and foil are good for certain types of fish though, so it’s not like I’m against that method entirely, I just don’t like cooking meat that way.
Another thing you can do with venison tenderloin is to make venison tartare. Coursely chop the tenderloin (raw of course), and mix with salt, pepper, capers (or caper berries), onions, a dash of Worcestershire, and top with a raw egg yolk. Serve with toast points or crackers if you’re too lazy to make toast lol, and eat that shit up!!! Yum!!!
:headbang::headbang: