Grilled Venison With Rosemary Potatoes and Horseradish Sauce

If you live in an area where deer hunting is simply part of the fall harvest, you might have access to plenty of fresh venison. If not, wild game providers such as Nicky's in Portland, Oregon or D'Artagnan on the East Coast will be able to ship you farm raised frozen venison (and a dozen other game choices - year around).


Venison:
2 venison medallions, 6 ounces each
Kosher salt and freshly cracked black pepper to taste

Rosemary Mashed Potatoes:
2 russet potatoes, peeled and quartered
1 cup milk
2 tablespoons butter, softened
1 teaspoon chopped rosemary
Kosher salt and freshly cracked black pepper

Horseradish Sauce:
1/4 cup mayonnaise
1 tablespoon sour cream
1/4 cup buttermilk
2 teaspoons horseradish, prepared

Garnish:
8 asparagus tips
1 carrot, matchsticks
1 scallion, sliced

Here's what you do:

For medallions: Preheat a gas or charcoal grill. Season medallions with salt and pepper and grill until rare or medium-rare. Do not overcook!

For mashed potatoes: Place potatoes in a small sauce pot and cover with water. Bring to a boil, lower heat and simmer until tender. Drain well. Transfer to a mixing bowl. In a separate pot, heat milk. Mash potatoes, then whip in milk and butter until they reach desired consistency, add rosemary, salt and pepper to taste. Keep warm.

For sauce: In a bowl, combine mayonnaise, sour cream, buttermilk and horseradish. Season with salt and pepper. Chill.

Presentation: On two plates, divide medallions, potatoes and sauce. Garnish each with asparagus, carrots and scallion.

Makes 2 servings.

Source: Mary Nearn - executive chef at The Boulders - Carefree, AZ

Sub Rosa Recipes
Seasonal Dinners
Nicky's - Game and Exotic Meat Provider
D'Artagnan - Game and Exotic Food Providers