Grilling foods makes them taste really special, and that goes for wild game, too. If you brought back fresh salmon after that fishing trip on Lake Michigan or if you’ve been wondering what to do with the venison loin in the freezer, check out the recipes below from Bill Oelrich of Rhinelander.

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Salmon
Preheat the grill to 400^o. Take a salmon fillet with skin still attached and lay skin side down on a paper bag cut roughly an inch or so bigger than the fillet. Cover the fillet with vegetable oil and season with whatever seasoning you desire. Place on grill, close lid and cook for 22 minutes. Open grill and brush fillet with ranch dressing. Grill a few minutes more (5) to warm the ranch dressing. When you take the salmon off the paper bag, the skin sticks to the bag. Very easy cleanup.

Bacon wrapped venison loin
Preheat grill or oven to 400^o. Take two 5- to 6-inch pieces of venison loin and season with seasoning salt and garlic powder. Take a 1-pound package of bacon and wrap each piece of loin with half the bacon. Take two pieces of tin foil, roughly 15 inches by 15 inches and place the two pieces together. Place the loin in center of tin foil and fold up the sides, then the other two sides, and roll the last two sides at the top. Do this with both pieces of loin. Place on grill or in oven for 45 minutes.