- Serves 4
- 1 ½ – 2 pounds venison loin, trimmed of all silverskin
- Salt and pepper
- Fresh chopped herbs: thyme, marjoram, oregano, rosemary, savory and/or parsley, to yield about 2 tablespoons finely chopped herbs.
- 3 tbsp olive oil
- 1 cup crème fraiche or sour cream
- 2 tbsp freshly grated or prepared horseradish, or more to taste
- 2 tsp chopped fresh chives or parsley
- Juice and zest of one lemon
- Salt to taste
Start a hot fire in a grill or preheat a grill to high heat. Season the loins with salt and pepper, and marinate in the herbs and olive oil for 2 hours or overnight, refrigerated. Once the coals have burned down, make an even and hot fire. Grill on one side without moving until nicely browned, about 4-5 minutes, then turn 90 degrees. Flip the loins, cooking them about 4-5 minutes more and still nice and rare on the inside. Aim for a good, deeply browned char on the outside. Remove to a warm plate and allow to rest for at least 10 minutes while you prepare the sauce.
For the horseradish sauce, mix the crème fraiche, horseradish, chives, and zest together in a small bowl, adding salt to taste. Serve the loin, sliced thinly against the grain with mashed potatoes, the horseradish cream and a simple salad or green beans.
From "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish"
By Jesse Griffiths
Copyright ©2012 Welcome Enterprises, Inc.
Text ©2012 by Jesse Griffiths