Grilled Venison Loin With Horseradish Cream Food

GRILLED VENISON STEAKS

Grilled Venison Steaks image

I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.

Provided by Hank Shaw

Time 50m

Number Of Ingredients 4

Ingredients

1 to 2 pounds venison loin, ideally in one piece
Olive oil
Salt and pepper
Your favorite sauce

Steps:

Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.

Nutrition Facts : Calories 170 kcal, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 65 mg, ServingSize 1 serving

GRILLED VENISON LOIN WITH HORSERADISH CREAM SAUCE RECIPE - (4.7/5)

Grilled Venison Loin with Horseradish Cream Sauce Recipe - (4.7/5) image

Provided by á-25087

Number Of Ingredients 11

Ingredients

For the venison loin:
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 fresh herbs, such as thyme, marjoram, oregano, rosemary, savory, and/or parsley
3 tablespoons olive oil
For the horseradish cream sauce:
1 cup crème fraîche or sour cream
2 tablespoons freshly grated or prepared horseradish, or more to taste
2 teaspoons chopped fresh chives or parsley
Juice and zest from 1 lemon, preferably organic
Salt to taste

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.

GRILLED VENISON

Grilled Venison image

This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)

Provided by lbandbuggy

Categories Deer

Time P2DT5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup soy sauce
1/3 cup brown sugar
1 tablespoon ground ginger
2 garlic cloves
2 bay leaves
1/2 cup pineapple juice
2 lbs venison steak

Steps:

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

Nutrition Facts : Calories 189.7, Fat 2.8, SaturatedFat 1.1, Cholesterol 96.5, Sodium 731.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 27.5

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Grilled Venison Loin With Horseradish Cream Food

GRILLED VENISON STEAKS

I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.

GRILLED VENISON LOIN WITH HORSERADISH CREAM SAUCE RECIPE - (4.7/5)

GRILLED VENISON

This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)

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