Grilled Venison Loin
- 1 to 1 ½ lb piece of venison loin
- Olive oil
- 2 tbsp kosher salt
- 1 tbsp ground smoked cumin
- 1 tbsp freshly ground black pepper
- 1 tbsp ground coriander
- 1 ½ tsp garlic powder
- 1 ½ tsp cayenne
Make a dry rub by mixing the salt, cumin, pepper, coriander, garlic powder, and cayenne. Coat the venison loin in oil. Rub the dry rub onto the meat. Set aside for 2-24 hours in the refrigerator and then set out at room temperature for 30 minutes.
Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 8 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way.
When the meat has been cooked to your liking, take it off the fire and let it rest, tented with foil, for 10 minutes.