GRILLED REVERSE SEAR VENISON LOIN

Steps:

• 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