Grilled Venison Loin With Horseradish Cream
The hunter’s filet mignon.
Equipment
- 1 charcoal grill (or gas grill)
Ingredients
- 1 ½–2 pounds venison loin, trimmed of silver skin
- kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh herbs, like rosemary, thyme and oregano
- 3 tablespoons olive oil
- 1 cup crème fraîche
- 2 tablespoons freshly grated or prepared horseradish
- 2 teaspoons chopped fresh chives or parsley
- juice and zest of 1 lemon
Directions
- 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.
Notes
Adapted from Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish, by Jesse Griffiths. Welcome Books. © 2012 Jesse Griffiths.