GRILLED VENISON LOIN WITH HORSERADISH CREAM SAUCE
This grilled venison loin with horseradish cream sauce is first marinated in herbs and olive oil and then grilled to tender perfection. An easy and elegant entrée that's perfect for entertaining.
Provided by Jesse Griffiths
Categories Mains
Time 30m
Number Of Ingredients 9
Steps:
- Season the venison 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 venison and cook for 4 to 5 minutes more, again rotating the venison if grill marks are desired. You want to aim for a good, deeply charred outside but a nice and rare or medium-rare inside. Transfer to a cutting board and let it rest for at least 10 minutes while you make the sauce.
- Mix the crème fraîche, horseradish, chives, lemon juice, and zest together in a small bowl and season with salt.
- Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish cream sauce.
Nutrition Facts : ServingSize 1 portion, Calories 463 kcal, Carbohydrate 3 g, Protein 53 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 164 mg, Sodium 175 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g
GRILLED VENISON LOIN WITH HORSERADISH CREAM SAUCE RECIPE - (4.7/5)
Provided by á-25087
Number Of Ingredients 11
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.
HORSERADISH MASH
Give your mash a kick with the addition of horseradish
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
- Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.
Nutrition Facts : Calories 366 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.26 milligram of sodium
HORSERADISH PAN SAUCE
These sauces can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter or cream. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter or cream. This amount is enough for four steaks, but the formulas can be recalculated if you're serving more guests.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 2.5 g, Cholesterol 7.9 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 40.6 mg, Sugar 1.5 g
HORSERADISH MASHED POTATOES
Give creamy mash a subtle kick with fresh or creamed horseradish for a warming side dish - perfect with hearty stews and casseroles
Provided by Maria Elia
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
- Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.
Nutrition Facts : Calories 510 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
VENISON & MASH WITH A HORSERADISH SAUCE
Steps:
- In a large skillet, heat 2 tablespoons oil over medium heat. Season meat with salt and pepper. In batches, cook meat until browned on all sides, about 10 minutes. Place meat into a slow cooker. Saute onion in same pan, scraping brown bits from sides, until soft. Add to slow cooker along with garlic, oregano, bay leaves, rosemary, red pepper and broth. Cover and cook until meat is fork-tender, about 5-6 hours. About 1 hour before venison is ready. Mix horseradish and buttermilk in a small bowl. Set aside. About 45 minutes before venison is ready. Bring a large pot of water to a boil, add potatoes. Boil until fork-tender and remove from heat. Drain water and leave potatoes in the pot. Mash with a fork. Fold in desired dairy and season with salt and pepper. Place potatoes in individual plates or one large serving platter. With a slotted spoon, add venison from the slow cooker to the potatoes, removing any leaves from the herbs. Drizzle with horseradish sauce and add any desired toppings.
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