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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Grilled Venison Loin with Dijon Cream Sauce Recipe

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This recipe for Grilled Venison Loin with Dijon Cream Sauce is from Keto Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb venison loin, trimmed off all silver skin
Sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 1/2 heavy (whipping) cream
2 tablespoons grainy mustard
1/2 teaspoon apple cider vinegar
1 teaspoon chopped chives
Directions:
Directions:
1. Season the venison all over with salt and pepper.

2. In a small bowl, stir together the olive oil, thyme, and rosemary, and rub the meat all over with the olive oil mixture.

3. Place the meat in a sealed freezer bag, and refrigerate for 2 hours.

4. Preheat the barbecue or grill pan to medium-high.

5. In a medium saucepan over medium heat, bring the cream to a simmer. Reduce the heat to low, and simmer until the cream is reduced by half into a tick, creamy sauce, about 5 minutes.

6. Remove the cream from the heat, and stir in the mustard, vinegar, and chives. Grill the venison 4 to 5 minutes per side, turning to get all the surfaces browned.

7. Let the meat rest for 10 minutes, and serve with the sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes - marinate 2 hours - cook time 15 minutes
Personal Notes:
Personal Notes:
per serving:
calories 394
fat 28g
total carbs 2g
fiber 0g
net carbs 2g
sugar 0g
protein 34g

 

 

 

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