Difficulty: Beginner
Wild Game
SmokeStone Deer Loin
Jody
Prep Time: 5 min
Cook Time: 15 min
Difficulty: Beginner
Instructions
- Step 1: Burning the mesquite pellets, preheat SmokeStone to medium high heat.
- Step 2: Prep loin by removing all silverskin and sinew. Season deer loin with Chef Greg's 4 Letter Rub and Rossarooski's Honey Rib Rub.
- Step 3: Spread some clarified butter (ghee) down and place deer loin on SmokeStone, cooking 3-4 minutes a side or until 130˚F internal temperature.
- Step 4: Remove and wrap in foil and let rest for 10-15 minutes. Slice and serve with Ashley's Wild Card White Sauce.
Ingredients
Serving Sizes
Ingredients
- 1 Deer Loin
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Rossarooki's Honey Rib Rub
- 3 tablespoon(s) Clarifed Butter
- 3 tablespoon(s) Ashley's Wild Card White Sauce
Tools Needed
- Cherry Pellets
- Medium Mixing Bowls
- Nitrile Gloves
- Cutting Board
- Silicone Brush
- Spatulas
- Step 1: Burning the mesquite pellets, preheat SmokeStone to medium high heat.
- Step 2: Prep loin by removing all silverskin and sinew. Season deer loin with Chef Greg's 4 Letter Rub and Rossarooski's Honey Rib Rub.
- Step 3: Spread some clarified butter (ghee) down and place deer loin on SmokeStone, cooking 3-4 minutes a side or until 130˚F internal temperature.
- Step 4: Remove and wrap in foil and let rest for 10-15 minutes. Slice and serve with Ashley's Wild Card White Sauce.
Chef Pairings
SmokeStone Deer Loin will be delicious with sides of Smoked Green Bean Casserole and Grilled Potato Salad with Bacon Vinaigrette.