Venison loin

Nothing beats the loin cooked on the grill. This is different but I thought it is good. Cut loin in 3/4 or 1″ steaks. Lay on plate and cover steaks with mixture and press into meat. Do this twice on both sides. Then fry in bacon grease to wellness of your choice. Fry at med- high heat that will sear the meat and add a little crust to it. Loin should be room temp. that will make it a little bloody and help mixture stick better.

Mixture: 1/2 cup Parmesan cheese and 1/2 cup cornmeal shore lunch
Add salt, pepper, onion powder, and garlic powder or any other seasoning you like.

Sounds delicious. I have a hard time to not just fry in some butter and onions. 3/4 to 1 inch strips cooked to rare. Maybe next year I’ll try this out. We cooked our 3 deers already

Sauteed with cooking wine is good too! Your recipe sounds great.

I will try this! I’ve breaded backstrap steaks before and they’re awesome, but not with a cornmeal-based breading, and the parmesan sounds like it would be really good.