Grilled Deer Loin Recipe with Brown Sugar Glaze

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For a variation on this Grilled Deer Loin Recipe, substitute a whole backstrap or a thick steak.
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"Dressing & Cooking Wild Game," by Teresa Marrone, is a complete guide to field dressing and cooking great-tasting big game, small game, upland birds and waterfowl. Color photographs, step-by-step instructions, and nutritional information make this book essential to preparing meals as memorable as the hunts that made them possible.
45 min COOK TIME
15 min PREP TIME
3 servings per pound SERVINGS


  • 2 to 4 pounds deer, antelope, elk, or moose loin portion or whole backstrap
  • 3 tablespoons butter or margarine
  • 3 tablespoons soy sauce
  • 3 tablespoons packed brown sugar


  • Start charcoal briquets in grill.
  • Remove all fat and silverskin from meat. Cut into lengths about 4 inches long, or about 6 to 8 ounces each.
  • In small saucepan, melt butter over medium heat. Add soy sauce and brown sugar. Cook, stirring constantly, until brown sugar dissolves and sauce bubbles.
  • When charcoal briquets are covered with ash, spread them evenly in grill. Place grate above hot coals.
  • Place meat on grate. Grill on one side until seared. Turn meat over; brush with brown sugar mixture.
  • Continue grilling, brushing frequently with brown sugar mixture and turning occasionally to grill all sides, until desired doneness.

    More from Dressing & Cooking Wild Game:

    How to Cook Wild Game MeatPeppered Antelope Roast RecipeSquirrel Brunswick Stew RecipeCornbread Casserole Recipe with DovesRoast Duck Recipe with Pineapple
    Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.

Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be a challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following recipe is from “Big Game Recipes.”

Thick big-game steaks are also excellent in this recipe.

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