Need some ideas. Not the standard wrap in bacon and grill.
Thanks in advance!

Doing a smoked an braised loin right now. Smoke on low till you hit 140 IT then place it in a foil pan with about a 1/4 to 1/2" of apple juice and Worcestershire sauce and then cover pan with foil. You can crank the heat up to 300-325 till it's probe tender.

No need for bacon. garlic salt and pepper, grill to medium rare (or less) on a HOT grill.

I don't have an exact recipe. Take your loin and fillet it out the long way so it opens up like a burrito shell. Use stuffing and dried cranberries and roll it up inside and tie with butcher string. That part was hard for me it kept falling out, so I would roll a little and tie. Kept repeating that until it was done. Grill or bake. Was delicious.

Yes, cranberries go great with venison! You can do the same thing with a beef flank steak and it’ll be super!.

I slice the loin on a 45 degree angle to about 3/4" thick. Soak it in soy sauce and liquid smoke for about an hour. Fry it in a pan with about a 1/4" of bacon grease. Keep the heat just under splatter temperature and flip the meat once. I don't worry about whether its medium rare or medium. Either way it comes out tender and juicy. And bacony!

Butterfly cut about 3/8 - 1/2” slices then marinade in Yoshida’s for two hours. Yoshida’s is a teriyaki with a bit of brown sugar sweetness.

Grill the medallions hot to just under medium rare.

I never had any better than butterflied. Flop around in salted flour and fried in butter. Need to be medium rare or medium. Too much cooking makes em dry and tough.

If something different is what you're looking for you could try venison Wellington. https://cheframsayrecipes.com/gordon-ramsay-venison-wellington-recipe/

Just slice it into steaks and pan fry med rare, or a little less, salt, pepper...don't over think it.

Though the wife & I enjoy a rolled loin as Dustytinner described, my favorite venison loin is sliced, fried rare in bacon grease with my breakfast eggs & toast! I have to be careful that early in the morning or my tongue will slap my face silly before I get to the table!!!

Slice it 1/4-3/8" thick marinate in some con Yeager hickory for 3days or more in the fridge then dehydrate it for 6-8 hrs.

LOL I remember a guy I used to work with.
He asked about venison steaks, I gave him loin butterflied steaks.
Next day we worked, I had the very same butterflied loin that I cooked.
He came in complaining about the meat was so bad his dog wouldn't eat it.
Puzzled , I cut a piece of my steak and let him try it.
He loved it.
Then told me he marinaded it with things I would never use.
All I did was get the cast iron pan hot , butter, salt and pepper , some garlic powder.
Give the steak a kiss like you mean it.
Rare to medium rare .
I always like to keep things simple, too many other things in todays world make everything else complicated .

Now that's an interesting jerky recipe .

My Grandpa use to say there was nothing better for breakfast than poached eggs and poached venison!!! Lol

Simple recipe for the oven or campfire.

Preheat oven to 350°

Slice the loin to desired thickness
Season to taste with whatever seasoning you like the best.
Place in whatever backing dish you prefer. Cast, glass, cake pan, it doesn't matter.
Pour your favorite salsa over the meat
I usually bake about 50 minutes in our oven for the meat to be medium.
Adjust cook time +/- for your taste.
Enjoy

One recipe I like is venison steak, doesn't matter the name of it.
Brown, and place in a large rectangle cake pan.
Butter the pan well, and slice onion thin, lots of them, same with peppers .
Sautee the peppers and onion, and add to the venison , cover the whole mess with mushroom soup , you can add water but don't make it too soupy.
Bake covered for as long as it takes to have the bones ( depending on the cut ) falls out of the meat.
Have plenty of whipped potatoes and green beans or corn, any vegetable on the side.
The gravy is to die for, which is going to happen either way, so just enjoy , as you never know when.

Chicken fried is the only way to go. Any part that makes a steak is tenderized and deep fried. The rest is hamburger or chili grind.

Thanks folks! Lots of good recipes. Appreciate it.