Venison Loin Roast with Horseradish Cream
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 2
- ¾ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, chopped
- 1 lb venison loin
- 2 tablespoons canola or vegetable oil, divided
- 1 cup sour cream
- 2 tablespoons grated horseradish
- juice from ½ a lemon
- 3 tablespoons parsley, minced
- Combine soy sauce, Worcestershire sauce, and garlic in a bowl that will fit the meat snuggly. Add venison and marinate for at least 8 hours.
- Half an hour before you start cooking, remove venison from fridge and bring to room temperature.
- Preheat oven to 375.
- Heat oil in a cast iron pan. Add venison and sear both sides, about 3-5 minutes a side. Move cast iron pan into oven and bake for 12-15 minutes.
- Meanwhile, make the horseradish cream. Combine sour cream, horseradish, lemon juice, and parsley in a small bowl.
- Remove venison from oven and let sit for at least 10 minutes.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/05/16/venison-loin-roast-with-horseradish-cream-and-aspargus/
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