Description
Discover how to elevate your venison backstrap with a zesty mustard horseradish sauce. Perfect your dish with our easy-to-follow recipe guide today!
Ingredients
Scale
- 1 pound (454 g) venison backstrap (454 grams)
- 2 tablespoon (30 ml) s olive oil (30 milliliters)
- Salt, to taste
- Black pepper, to taste
- 1/2 cup (120 ml) sour cream (120 milliliters)
- 2 tablespoon (30 ml) s Dijon mustard (30 milliliters)
- 1 tablespoon (15 ml) prepared horseradish (15 grams)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- 1 tablespoon (15 ml) fresh parsley, chopped (15 grams)
Instructions
- Preheat the oven to 400°F (204°C).
- Pat the venison backstrap dry with paper towels.
- Season the venison with salt and black pepper on all sides.
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Sear the venison in the skillet, about 2-3 minutes per side, until browned.
- Transfer the skillet to the preheated oven.
- Roast the venison for 10-12 minutes, or until desired doneness.
- Remove the venison from the oven and let it rest for 5 minutes.
- Meanwhile, in a bowl, combine sour cream, Dijon mustard, and horseradish.
- Add lemon juice, garlic powder, and onion powder to the mixture.
- Stir in the chopped parsley until well combined.
- Slice the venison backstrap into medallions.
- Serve the venison with the mustard horseradish sauce on the side.
Notes
- Ensure the venison backstrap reaches room temperature for even cookingnUse a meat thermometer to check for 130°F (54°C) for medium-rarenThoroughly mix sauce ingredients for a consistent horseradish flavor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 8g
Keywords: mustard horseradish sauce, venison backstrap recipe, creamy venison sauce, horseradish venison marinade, grilled venison backstrap, mustard sauce for venison