Recipes

Grilled Venison Loin with Horseradish Cream Recipe

Grilled Venison Loin with Horseradish Cream Recipe (Photo courtesy of Jesse Griffiths)
Grilled Venison Loin with Horseradish Cream Recipe (Photo courtesy of Jesse Griffiths)

Acidic créme fraîche or sour cream cuts the richness of the venison in this recipe, and the horseradish adds quick heat

For some hunters, game meat is merely the necessary bi-product of an activity they enjoy. For others, like wild game connoisseur Jesse Griffiths, it’s the meat that makes the pursuit worthwhile in the first place.

According to our plan for deer, the loin, or “backstrap,” is reserved for cooking whole and tougher leg muscles are for pounding into cutlets. Here, the loin, the most tender part of the deer, is cooked rare to medium rare, preferably over a hot, smoky grill.

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Ingredients:

  • 1 ½ to 2 pounds venison loin, trimmed of all silverskin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh herbs: thyme, marjoram, oregano, rosemary, savory, and/or parsley
  • 3 tablespoons olive oil
  • 1 cup crème fraîche or sour cream
  • 2 tablespoons or more freshly grated or prepared horseradish
  • 2 teaspoons chopped fresh chives or parsley
  • Juice and zest of 1 lemon

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