For Canterbury Homekill to be able to process your animal you must declare the following that you are the owner of the animal material described above and have been actively involved in the day to day maintenance of the animal, including providing for the physical, health and behavioral needs of the animal for at least 28 days; Or you are a farmer of animals of this kind. Or this animal is wild game – which you do not need to be actively involved with.
“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear
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.