All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

2        lbs           Venison loin
1/2     C             Milk
1/3     C             Spice Union Wild Game Seasoning
2        C             Fresh cranberries
3/4     Tbsp        Fresh ginger- minced
1        ea           1" x 3" piece of Orange peel
1/4     Tsp          White pepper
1/3     C             Honey
3        Tbsp        Rice vinegar
1/4     C             Fresh cilantro- minced
3        Tbsp        Olive oil

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Tenderize the venison loin:

1. Using a sharp boning knife, trim any silver skin off the outside of the venison loin.

2. Place the venison loin into a zip-lock bag.

3. Pour the milk into the zip-lock bag with the venison loin.    

4. Remove as much air as possible from the bag and seal it.

5. Refrigerate the venison loin for at least 8 hours.

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Prepare the cranberry ginger chutney:

1. In a medium sized saucepan, combine the cranberries, ginger, orange peel, white pepper and honey.

2. Cook the cranberry mixture on medium heat for 10-15 minutes or just until the cranberries start to breakdown.

3. Remove the saucepan from the heat and allow to cool to room temperature.

4. Once the chutney cools down, remove the orange peel.    

5. Add the rice vinegar to the chutney and stir to combine and set aside.

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Prepare the venison loin:

1. Remove the venison loin from the zip-lock bag and allow to come to room temperature.    

2. Preheat your grill to 425°F.

3. Using a paper towel, pat dry the venison loin on all sides.

4. Rub all sides of the venison loin with olive oil.

5. Season all sides of the venison loin with the Spice Union Wild Game Seasoning.

6. Place the venison loin onto the grill, directly over the hottest part of the grill.

7. Grill the venison loin for about 1-2 minutes per side.

8. Grill the venison loin until the internal temperature reaches 130°F.

9. Remove the venison loin from the grill and let sit for 4-5 minutes before cutting.    

10. Add the cilantro to the cranberry chutney and stir to combine.

11. Place about 1/3 C of the cranberry chutney in a line down the middle of each plate.

12. Slice the venison loin in 1/3 thick slices and fan out over the top of the cranberry chutney.