Grilled Loin of Venison with Wild Mushroom Ragout

• 5-6 pound loin of venison

Remove the white, shiny muscle sheath from outside of the loin, and cut a ¾-inch deep slit down the full length of the meat. Mix the marinade in a large plastic bag, add the loin and store it overnight in the refrigerator.

Prepare a barbecue for indirect heat, cooking at medium high heat (450° to 550°) with a water pan beside the coals under the area of grill where meat will be placed.