1 Venison Loin (back Strap)
2 tsp Cowlick Beef rub
¼ stick salted butter
2 sprigs of lemon thyme
1 tsp chopped oregano

Apply beef rub to all sides of loin about 30 minutes before grilling.

Grill loin hot and fast flipping after about 10 minutes as a bark forms on the bottom of the loin.

When internal meat temperature reaches 130° F. Pull from heat and rest on cutting board loosely covered with foil.

Place butter and fresh herbs in a sauce pan and melt.

Drizzle herb butter over venison loin and slice into 1/8” slices.

Serve over wild rice.

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