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Grilled Venison Backstrap

Grilling Venison Is Tricky. It’s A Lean Meat And Has No Fat. You Need To Know The Right Grilling Procedure Or The Meat Will Be Dry And Tough. You Don’t Want That.

Our Host Jesse Griffiths understands how important it is that you prepare and cook your venison right. So get a sharp kitchen knife and lets watch Jessie show you how to grill venison so it’s  perfect.


Serves 4 1 ½ – 2 pounds venison loin, trimmed of all silverskin Salt and pepper Fresh chopped herbs: thyme, marjoram, oregano, rosemary, savory and/or parsley, to yield about 2 tablespoons finely chopped herbs. 3 tbsp olive oil 1 cup crème fraiche or sour cream 2 tbsp freshly grated or prepared horseradish, or more to taste 2 tsp chopped fresh chives or parsley Juice and zest of one lemon Salt to taste


Start a hot fire in a grill or preheat your grill to high heat. Season the loins with salt and pepper, and marinate in the herbs and olive oil for 2 hours or overnight, refrigerated. Once the coals have burned down, make an even and hot fire. Grill on one side without moving until nicely browned, about 4-5 minutes, then turn 90 degrees. Flip the loins, cooking them about 4-5 minutes more and still rare on the inside. Aim for a good, deeply browned char on the outside. Remove to a warm plate and allow to rest for at least 10 minutes while you prepare the sauce. For the horseradish sauce, mix the crème fraiche, horseradish, chives, and zest together in a small bowl, adding salt to taste. Serve the loin, sliced thinly against the grain with mashed potatoes, the horseradish cream and a simple salad or green beans.

From “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish”
By Jesse Griffiths




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