Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

mrd herb crusted venison loin w/horseradish sauce

MarthaRayDeen avatar
Recipe by
Martha Ray Deen
@MarthaRayDeen
Charlotte, NC

I made this earlier in the week and it was fabulous. (I used tenderloins that were about 1/2 pound each, and the cooking time for these was about 25 minutes...best to use a meat thermometer so you don't overcook them, it's easy to cook them too long and end up with dry meat)..

►
prep time 3 Hr
method Bake

Ingredients For mrd herb crusted venison loin w/horseradish sauce

  • 2
    tbs. parsley, chopped
  • 2
    tbs. rosemary, chopped
  • 2
    tbs. thyme, chopped
  • 10
    yes 10..garlic cloves, mashed (1 head)
  • 2
    tsp. fresh cracked black pepper
  • 2
    tbs. dijon mustard
  • 1/2 c
    seasoned breadcrumbs
  • 1/4 c
    worcestershire sauce
  • 1/2 c
    water
  • 1 md
    shallot, minced
  • 1/4 c
    olive oil
  • 1 lb
    venison tenderloin or backstrap
  • salt & pepper to taste
  • CREAMY HORSERADISH SAUCE
  • 1/4 c
    sour cream
  • 1/4 c
    mayo
  • 1/4 c
    prepared horseradish
  • 1 Tbsp
    dijon mustard

How To Make mrd herb crusted venison loin w/horseradish sauce

  • 1
    After soaking venison in salted water, removing all gamey taste, place in fridge covered with mixture of olive oil and 5 cloves mashed garlic (a bit of rosemary doesn't hurt either). Let marinate in oil/garlic mixture for at least an hour.
  • 2
    Preheat oven to 525° F. In a medium-sized mixing bowl, combine parsley, rosemary and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water. Stir to make a thick paste. Spread paste over loin. If necessary, tuck thinner end of loin underneath so that it will cook evenly. Salt and pepper to taste.
  • 3
    Place loin on oven roasting rack inside of oven roasting pan. Place in oven and reduce oven temperature to 375° F. Roast until meat thermometer reads 125° F for rare, 135° F for medium-rare (temperature will continue to rise a few degrees after pulling from oven). Do not cook past medium-rare. (My experience showed that if you're using smaller cuts of loin, cooking time could be as little as 15 minutes-learn to know your meat by touch or buy a thermometer)
  • 4
    Remove and let sit for 10 minutes before carving. Slice thinly against the grain.
  • 5
    Mix Creamy Horseradish Sauce ingredients together and serve aside the loin. YUMMMM!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for MRD Herb Crusted Venison loin w/Horseradish sauce:

ADVERTISEMENT
ADVERTISEMENT