Grilled Venison Loin with Horseradish Cream Sauce

• Gluten free

• Meat

  • 1 1/2 lbs Venison loin

• Produce

  • 2 tsp Chives or flat-leaf parsley, leaves
  • 2 tbsp Herbs
  • 1 Lemon, Juice and zest from

• Condiments

  • 2 tbsp Horseradish

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Creme fraiche or sour cream

Found on leitesculinaria.com

Ingredients

• 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 herbs, such as thyme, marjoram, oregano, rosemary, savory, and/or flat-leaf parsley leaves
• 3 tablespoons olive oil
• 1 cup crème fraîche or sour cream
• 2 tablespoons freshly grated or prepared horseradish, or more to taste
• 2 teaspoons chopped chives or flat-leaf parsley leaves
• Juice and zest from 1 lemon, preferably organic
• Salt to taste

Directions

• Grill the venison loin1. 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.2. Make a hot fire in a charcoal grill or set a gas grill on high heat.3. 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 sauce4. Mix the crème fraîche, horseradish, chives, lemon juice, and zest together in a small bowl, and season with salt.To serve the venison loin5. Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish cream sauce.