Herb-Crusted Venison Filets with Horseradish SauceSteven Raichlen
Tender cuts of venison are best prepared simply and cooked quickly. Keep the final doneness to rare or medium-rare to prevent drying out this very lean meat. This recipe is like a good pair of cowboy boots—easy everyday fare and, with a little polish, it’s great for more elegant events.
Herb-Crusted Venison Filets with Horseradish Sauce
- Yield: Serves 6-8
- 3-5 pounds Broken Arrow Ranch Boneless Leg Filets or Boneless Loin (Axis, South Texas Antelope or Elk)
- 2 tablespoons extra-virgin olive oil
- Salt, Kosher, to taste
- 3 tablespoons Dijon mustard
- 3 tablespoons cracked black peppercorns
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
For the sauce:
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish
- 1 tablespoon Dijon mustard
Step 1: Rub filets with olive oil. Sprinkle a generous amount of salt over filets. Rub filets with mustard. Mix pepper, rosemary and thyme then season meat with the herb mixture.
Step 2: Heat oven to 425°F or prepare a medium-hot grill. Roast/grill venison filets to rare or medium-rare. For rare pull meat when internal temperature is 115°-120°F, about 15-20 minutes total cooking time. For medium-rare pull meat when internal temperature is 120°-125°F, about 20-25 minutes total cooking time. Slice filets across the grain into 1/4 inch medallions and serve with the horseradish sauce.
Step 3: Sauce: Mix sour cream, mayonnaise, horseradish, and mustard to create the sauce. Chill until ready to serve.