Herb-Crusted Venison Fillets with Horseradish Sauce

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Courtesy of the Broken Arrow Ranch

Super easy

Herb-Crusted Venison Fillets with Horseradish Sauce

Ingredients

For 6 Person(s)

Cream

  • pounds Broken Arrow Ranch boneless leg fillets or boneless loin (axis, South Texas antelope or elk)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt to taste
  • 3 pounds Dijon mustard
  • 3 pounds cracked black peppercorns
  • 2 pounds fresh rosemary, finely chopped
  • 2 pounds fresh thyme, finely chopped
  • Sauce:
  • 1/4 cups sour cream
  • 1/4 cups mayonnaise
  • 1/4 cups prepared horseradish
  • 1 tablespoons Dijon mustard

Herb-Crusted Venison Fillets with Horseradish Sauce Directions

  1. Rub fillets with olive oil. Sprinkle with salt. Rub fillets with mustard. Season meat with a mixture of pepper, rosemary and thyme. Cover meat with plastic wrap and allow to sit at room temperature for 1 hour.
  2. Heat oven to 425° or prepare a medium-hot grill. Roast or grill venison fillets to rare or medium-rare. For rare, pull meat when internal temperature is 115°–120°, about 15–20 minutes total cooking time. For medium-rare, pull meat when internal temperature is 120°–125°, about 20–25 minutes total cooking time.
  3. Slice fillets across the grain into ¼-inch medallions and serve with the horseradish sauce.
  4. To make the sauce, mix sour cream, mayonnaise, horseradish and mustard. Chill until ready to serve.

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