Grilled Venison Loin With Horseradish Cream Sauce Recipes

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.

Steps:

• Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours. Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes. Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.