2 lbs. venison loin from moose, caribou, elk or deer
2 T. olive oil
1 T. Kosher salt
Roasted Garlic And Red Pepper Butter
8 oz. whole soft butter
1 tsp. ground white pepper
1 tsp. kosher salt
2 T. roasted mashed garlic
1/4 c. red pepper, roasted and mashed
1/2 tsp. lemon juice
1 T. chopped parsley
Grilled Venison Loin: Remove all tacky membrane from meat and slice into 1½-inch boneless chops. Flatten the meat slightly with meat mallet or the bottom of a sauce pot and then dredge in oil and season. Grill on direct heat and cook until rare. Once cooked, remove meat from the grill and place on a plate with grilled asparagus, onions and tomatoes. Top each chop with a butter coin with the intent of having it melt as the plate is placed in front of each guest. Serves four.
Roasted Garlic And Red Pepper Butter: Prepare the butter the day before and leave at room temperature for 1 hour before serving. Roast garlic and char the red pepper, chill and mash. Combine salt and pepper, add to soft butter. Combine garlic, pepper, lemon juice and parsley and add to butter. Roll butter into a cylinder shape about the thickness of a half-dollar and freeze overnight. Just before serving, slice the butter into coins about 1/4-inch thick. Place them in ice water to prevent them from melting. Note: the butter can be used for many other dishes including vegetables.