Order Pig

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear

Ingredients

1.5 to 2 pounds venison loin, trimmed of silver skin
kosher salt and freshly ground black pepper
2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
3 tablespoons olive oil
1 cup crème fraîche
2 tablespoons freshly grated or prepared horseradish
2 teaspoons chopped fresh
chives or parsley
juice and zest of 1 lemon

Instructions

Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.

Login

Shoulder

LOIN

BELLY

LEG

SMALL GOODS

SPECIAL INSTRUCTIONS

Grilled Venison Loin (Backstrap) With Horseradish Cream