GRILLED VENISON LOIN WITH HORSERADISH CREAM SAUCE RECIPE - (4.7/5)

Grilled Venison Loin with Horseradish Cream Sauce Recipe - (4.7/5) image

Provided by á-25087

Number Of Ingredients 11

Previous Next

For the venison loin:
1 1/2 to 2 pounds venison loin, trimmed of all silver skin
Kosher salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh herbs, such as thyme, marjoram, oregano, rosemary, savory, and/or parsley
3 tablespoons olive oil
For the horseradish cream sauce:
1 cup crème fraîche or sour cream
2 tablespoons freshly grated or prepared horseradish, or more to taste
2 teaspoons chopped fresh chives or parsley
Juice and zest from 1 lemon, preferably organic
Salt to taste

Steps:

Grill the venison loin: Season the meat with the salt and pepper. In a small bowl, mix the herbs with the oil and spread all over the meat. Cover and refrigerate for 2 hours or up to overnight. Make a hot fire in a charcoal grill or set a gas grill on high heat. Grill the meat, without moving it, until nicely browned, 4 to 5 minutes. Then rotate the venison 90° and leave it for just a minute to make grill marks. Flip the loin and cook for 4 to 5 minutes more, again rotating the venison if desired. You want to aim for a good, deeply charred outside but a nice and rare inside. This ought to happen after just 10 minutes total cooking. Transfer to a cutting board and allow to rest for at least 10 minutes while you make the sauce. Make the horseradish cream sauce: Mix the crème fraîche, horseradish, chives, lemon juice, and zest together in a small bowl, and season with salt. To serve the venison loin Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish cream sauce.