Category:
Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of the Broken Arrow Ranch

For 6 Person(s)

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

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.

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.

Slice fillets across the grain into ¼-inch medallions and serve with the horseradish sauce.

To make the sauce, mix sour cream, mayonnaise, horseradish and mustard. Chill until ready to serve.