Deer Steak Tenderloin Recipe

Blackened Venison Tenderloin w/ Spicy Brussels …

WebNov 27, 2018 · The nutrition facts for this recipe is for about 3.5 oz. of venison or about half a tenderloin and 1/4 of the Brussels sprouts …

Rating: 5/5(1)
1. Preheat oven to 400 degrees. On a sheet pan lined with parchment, place halved brussels sprouts. Drizzle with bacon dripping or olive oil and sprinkle with seasonings. Toss to coat sprouts with seasoning and oil. Place in 400 degree oven for 35-45 minutes or until crispy and browned.
2. While the sprouts are cooking prepare the venison. Evenly sprinkle the tenderloins with the blackening seasoning, garlic and salt and turn them to ensure they are evenly coated. Preheat a heavy oven proof skillet over medium high heat….you want the pan HOT! Once the pan is good and hot add the butter and as soon as it melts the tenderloins go in. Cook about 3-4 minutes on each side and place the skillet with the tenderloins in the oven and cook to desired doneness. The amount of time will depend on the size of your tenderloins and how you want them cooked. I like mine medium and for me this took about 7-8 minutes in the oven.
3. Add 2 Tbsp. of butter to the pan and add the onion, tomato, garlic and seasoning. Sauté for 1-2 minutes. Add the chicken broth and cook till reduced by half stirring constantly to pick up the bits left on the bottom of the pan. Add the cream and simmer, stirring constantly until thickened, 3-4 minutes.
4. Slice the venison thinly (between a ¼ and ½ inch thick) on a slight bias. Serve alongside the roasted sprouts and top with cream sauce! Enjoy!

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Venison Stroganoff Low Carb, Keto, GF Texas …

WebNov 12, 2018 · Season venison with 1 tsp kosher salt and ½ tsp of pepper and toss. In a large skillet, melt butter over medium high heat. Add …

1. Season venison with 1 tsp kosher salt and ½ tsp of pepper and toss. In a large skillet, melt butter over medium high heat. Add venison to the hot pan and sear on all sides till golden, don’t cook through. Depending on the size of your skillet you may need to do this in 2 batches to avoid overcrowding the pan. Once seared, remove the meat from the pan and set aside.
2. Turn the heat down to medium and add the onions and mushrooms to the pan. Sprinkle with about ½ tsp of salt and ¼ tsp of pepper and saute until onions are translucent and mushrooms are golden, about 10 minutes. Make sure the mushrooms and onions pick up anything stuck to the bottom of the pan from the venison. Add the garlic and saute for another 1-2 minutes, stirring constantly so the garlic does not burn.
3. Deglaze the pan with the wine and cook for 2-3 minutes stirring and picking up all the bits stuck to the bottom of the pan. The wine should be reduced by half. Add the broth, tomato paste, paprika and mustard and stir till combines. Reduce heat to a simmer and add the venison back to the pan. Cover and simmer for about 45 minutes to an hour or until venison is tender. If needed remove the lid for the last 5 minutes of cooking so the sauce can reduce some. The sauce should be somewhat thickened after simmering.
4. Remove from the heat and stir in the sour cream and cream cheese. Stir until combined. Taste and adjust seasoning as needed. Serve over a bed of cauliflower rice or over these creamy mashed turnips. Garnish with chopped parsley and a a little extra sour cream if desired! Enjoy!

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