Jennifer Danella

Field to Table: Venison Steak Bites with Creamy Horseradish Sauce


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Venison steak has always been a big favorite of mine, and once I realized how versatile it can be (particularly the backstrap), I knew I would be able to dream up all kinds of amazing ways to prepare it. One thing that often reminds me of a fancy, classy steakhouse is a side of horseradish sauce, and I wanted to incorporate that into a venison meal that would add the right kind of compliment to the wild game meat. If you ask me, this is one of the greatest ways to eat steak, period.

Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.

Venison Steak Bites Recipe Ingredients

Steak Bites

  • 1.5 to 2 pounds Venison Backstrap, cut into 1 inch sized pieces
  • 1/4 cup Olive Oil
  • 1/4 cup Soy Sauce
  • 1/4 cup Balsamic Vinegar
  • 3 cloves Garlic, Minced
  • 2 tablespoons Butter
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Creamy Horseradish Sauce

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  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons prepared horseradish, drained (or more to taste)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1 pinch black pepper, to taste
  • 1 tablespoon chopped fresh chives

Venison Steak Bites with Creamy Horseradish Sauce Recipe Directions

1. Trim the venison backstrap and cut into one inch-sized pieces.

2. Combine the venison pieces, olive oil, soy sauce, lemon juice, and garlic into a bowl. Then cover and place into a refrigerator for at least one hour.

3. Before you cook the steak bites, combine all ingredients for the horseradish sauce in a bowl and whisk together. Store in the refrigerator until you're ready to serve.

4. Take the backstrap out of the marinade and discard the marinade.

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5. Heat a cast iron skillet over medium high heat. Melt butter. Once butter is hot, add in steak pieces.

6. Cook the bites in batches for 4 to 5 minutes, flipping often to brown all surfaces evenly. Do not overcrowd the pan. Season well with freshly cracked black pepper. Remove the first batch to a warm platter and cover loosely with foil while you repeat the process with the remaining backstrap.

7. Serve with toothpicks and creamy horseradish sauce.

READ MORE: FIELD TO TABLE: BUFFALO WILD TURKEY STUFFED BELL PEPPERS RECIPE

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