Best 3 Grilled Venison Loin With Horseradish Cream Sauce Recipes

Indulge in a culinary masterpiece with our grilled venison loin, an exquisite dish that combines the rich, gamey flavor of venison with a creamy horseradish sauce. This delectable entree is complemented by roasted vegetables and a refreshing salad, making it a perfect meal for any occasion.

**Grilled Venison Loin with Horseradish Cream Sauce:**

- **Venison Loin:** The star of the show, venison loin is a lean, flavorful cut of meat that is grilled to perfection, resulting in a tender and juicy bite.

- **Horseradish Cream Sauce:** A tangy and creamy sauce made with fresh horseradish, sour cream, and herbs, this sauce perfectly complements the venison, adding a touch of spice and richness.

**Roasted Vegetables:**

- **Roasted Carrots:** Sweet and slightly caramelized, roasted carrots add a pop of color and a touch of natural sweetness to the dish.

- **Roasted Brussels Sprouts:** Toasted and nutty, roasted Brussels sprouts provide a slightly bitter contrast to the other vegetables, creating a well-balanced flavor profile.

- **Roasted Sweet Potatoes:** Tender and slightly smoky, roasted sweet potatoes add a hearty and satisfying element to the meal.

**Refreshing Salad:**

- **Mixed Greens:** A bed of mixed greens provides a light and refreshing base for the salad.

- **Cherry Tomatoes:** Juicy and sweet, cherry tomatoes add a burst of flavor and color to the salad.

- **Cucumber:** Crisp and refreshing, cucumber provides a cool and hydrating element to the salad.

- **Red Onion:** Adding a touch of sharpness and pungency, red onion adds depth and complexity to the salad.

- **Lemon-Poppy Seed Dressing:** A light and tangy dressing made with lemon juice, poppy seeds, and honey, this dressing ties all the elements of the salad together, creating a harmonious and flavorful dish.

This grilled venison loin with horseradish cream sauce, roasted vegetables, and refreshing salad is a symphony of flavors and textures, sure to impress even the most discerning palate. Every element of this dish is carefully crafted to complement and enhance the others, resulting in a truly unforgettable dining experience.

Here are our top 3 tried and tested recipes!

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

Categories Main Course

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.

PORK TENDERLOIN WITH HORSERADISH SAUCE

Pork Tenderloin with Horseradish Sauce image

"This delicious match receives rave reviews each time I make them and I've shared the recipes with numerous fans," writes Ann Berger Osowski from Orange City, Florida. "They're very versatile; the pork can be served hot or cold and the sauce can also be used as a zesty dip for fresh veggies."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/2 teaspoon steak seasoning
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 pork tenderloin (3/4 pound)
2 garlic cloves, peeled and quartered
1 teaspoon balsamic vinegar
1 teaspoon olive oil
HORSERADISH SAUCE:
2 tablespoons fat-free mayonnaise
2 tablespoons reduced-fat sour cream
1 teaspoon prepared horseradish
1/8 teaspoon grated lemon zest
Dash salt and pepper

Steps:

Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

Nutrition Facts : Calories 258 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 450mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

Tips:

Choose the right cut of meat: The best venison loin steaks for grilling are 1 to 1 1/2 inches thick and cut from the backstrap or tenderloin.
Marinate the venison: Marinating the venison helps to tenderize it and add flavor. You can use a variety of marinades, but a simple marinade made with olive oil, garlic, rosemary, and thyme is a good option.
Cook the venison over medium-high heat: This will help to sear the outside of the meat and keep it juicy on the inside.
Use a meat thermometer to ensure that the venison is cooked to your desired doneness: The USDA recommends cooking venison to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Let the venison rest before slicing and serving: This will help to keep the juices in the meat.

Conclusion:

Grilled venison loin is a delicious and healthy meal that is perfect for a special occasion or a weeknight dinner. By following these tips, you can ensure that your venison loin is cooked to perfection and enjoyed by everyone at your table.