Grilled Reverse Sear Venison Loin

• 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

1. Combine olive oil, soy sauce, and Worcestershire in small bowl
2. Squeeze juice from lemon into bowl, discarding the lemon
3. Press garlic and add to bowl
4. Add red pepper flakes, salt and pepper, stir well
5. Trim venison loin, making sure to remove "silverskin", place in waterproof freezer bag
6. Add marinade from bowl to bag
7. Refrigerate 4 - 8 hours
8. Preheat grill or smoker to 200F
9. Remove loin from fridge while grill warms up
10. 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).
11. Remove venison from smoker at desired temperature and cover with foil
12. 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)
13. 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)
14. Check internal temperature to ensure loin has reached desired temperature, remove from grill, tent with foil and rest
15. Slice thinly across the grain and serve

loin, olive oil, soy sauce, worcestershire, garlic, lemon, salt, red pepper

Taken from www.epicurious.com/recipes/member/views/grilled-reverse-sear-venison-loin-5a5e52901e703a366d4197d9 (may not work)