Recipe: Venison and Mustard Sauce

by
posted on May 24, 2023
Plated Venison And Mustard Sauce

On a recent safari to South Africa, my Professional Hunter (PH), Mike Birch, at Hunt the Sun, cooked his favorite meal over hot coals and fire. The secret potion of the recipe is a mustard and butter sauce that the meat rests in after grilling, finishing it to temperature while absorbing incredible flavors. The sauce was created in a pot on the edge of the coals. When the meat reached a rare status, it was sliced and added to the aromatic whole-grain mustard. The secret is not to overcook the meat, as some cooking occurs in the mustard sauce to finish the recipe. Pieces of loin or tenderloin are cooked whole to help prevent overcooking, and portions are cut and put into the sauce. Gemsbok was the protein, and it was cooked perfectly.

Rare pink venison doused in mustard sauce

Use your favorite mustard. My PH recommended a whole-grain variety to duplicate his recipe. This recipe works great with any venison from North America, and the meat can be prepared on a smoker, barbecue or over a fire.

Close up of finished and plated venison

Try different mustards to produce varied flavors. A touch of horseradish can be added for the adventuresome.

Ingredients

Mustard Sauce

  • 1 small jar of whole-grain mustard (1 cup)
  • ½ pound of butter
  • Juice of 1 lemon
  • 1 garlic clove, pressed
  • Salt
  • Black pepper

Venison

  • 2 to 3 pounds of venison loin or tenderloin
  • Olive oil
  • Salt
  • Black pepper

Directions

  1. Place the ingredients for the mustard sauce in a medium pot and heat over medium-low heat, or at the edge of the fire or grill. Do not overcook, but melt the butter and mix flavors.
  2. Rub the venison with olive oil and season with salt and pepper.
  3. Grill the venison backstrap or tenderloin on all sides to sear the edges. The meat should be cooked blue rare or rare. A thermometer helps ensure the meat is not overcooked. Blue rare is 115-degreees Fahrenheit, and rare is 125- to 130-degrees Fahrenheit.
  4. When the meat is finished on the grill, remove it and slice into small portions. Place the meat in the mustard sauce and rest for 10 minutes. The meat will seal in the sauce but not cook much more. The meat will be ready to serve and be rare to medium-rare on the plate.

Latest

Blaser B2 1 6X24 Ic
Blaser B2 1 6X24 Ic

Blaser Introduces B2 Riflescope Line

Featuring German optical performance designed to accommodate thermal clip-on devices,B2 riflescopes are made in Germany and available in 1-6x24mm iC, 2-12x50mm iC, and 2.5-15x56mm iC models.

Head to Head: .17 HMR vs. .22 WMR

Contributor Philip Massaro examines the pros and cons of two of the most popular magnum rimfire cartridges. Which comes out on top?

Let’s Get Real About the 6.5 Creedmoor

Love it or hate it, the 6.5 Creedmoor is the hottest hunting and target round available today. But does it live up to the hype?

The First Deer Hunt: From Mentorship to Magazine

The only hunters in his family were his grandfathers, one of whom he never met and the other too old to take to the field by the time the author came of age. So the offer by a family friend to take him hunting was too good to be true for a youngster.

Federal Ammunition Adds Train + Protect 10mm Ammo

Federal Premium recently added a new line extension to its Train + Protect product line—featuring packaging that honors any shooter’s birthright to bear arms—with a new load in 10mm Auto.

First Look: Redding Reloading Equipment Die Sets for 400 Legend

Redding Reloading Equipment has introduced a 3-Die Set for the 400 Legend.

Interests



Get the best of American Hunter delivered to your inbox.