Deer Devils - Grilled Venison Loin with Horseradish Cream Sauce

Deer devils...self-titled name for a current challenge Matt and I are embarking on. After a hunt in Alabama over the holidays the freezer was, and is, completely packed with venison. It's a lean meet with lots of flavor that we are trying to incorporate into our diets once a week. I have personally had my fill of deer spaghetti growing up and wanted to get somewhat creative with the tenderloins and ground meat we have. This recipe was one of the first attempts...and it was amazing!

 

The Meat

1 1/2 lbs. venison loin

3 tbsp. olive oil

2 tbsp mixed herbs of choice (dried or fresh)

Sea salt, fresh ground pepper 

The Sauce

1 c. Plain Greek yogurt

2 tbsp. horseradish

2 tsp. fresh parsley 

1 lemon - juice & zest

Sea salt to taste

Season meat and let sit for at least an hour, if not overnight. Grill the meat, without moving it, until nicely browned, 5-7 minutes. Then rotate the venison 90° and leave it for just a minute to make grill marks. Flip the loin and cook for 5-7 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 12 minutes total cooking. Transfer to a cutting board and allow to rest for at least 10 minutes while you make the sauce. 

Mix all sauce ingredients well. 

Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish cream sauce.

 

Chickpea & Kale salad with lemon juice, Parmesan, garlic, evoo