Go Back

Venison with Mushroom Cream Sauce

Course: Main Course
Keyword: Bourbon, Cheese, Griddle, Mushrooms, Potato, Smoker, Venison

Equipment

  • Smoker
  • Stainless Steel Pan
  • Griddle

Ingredients

  • venison back strap
  • Montana Outlaw BBQ Beef Rub
  • olive oil

Mushroom Cream Sauce

  • 8-10 mushrooms we used shiitake
  • 1/2 shallot diced
  • 3 cloves garlic diced
  • 1 oz bourbon
  • 3 tbsp salted butter
  • 1/2 cup vegetable oil use up to 3/4 cup
  • 1/4 cup heavy whipping cream use up to 1/3 cup
  • salt & pepper to taste

Parmesan Smashed Potatoes

  • baby red & yellow potatoes soft boiled
  • Parmesan cheese shredded

Instructions

Venison Back Strap

  • Trim fat.
  • Season with light coat of Montana Outlaw BBQ Beef Rub on all sides.
  • Rest for 10-15 minutes.
  • Pan sear for 30 seconds to 1 minute per side, over hot olive oil. Set pan aside for sauce - do not wash.
  • Smoke at 250° until internal temperature reaches 130°, approximately 20-30 minutes.
  • While venison is smoking, make sauce.
  • Remove from smoker and let rest for 10 minutes.
  • Filet venison. Plate venison over a bed of smashed potatoes and topped with mushroom cream sauce.

Mushroom Cream Sauce

  • Add mushrooms to stainless steel pan used to sear venison.  Cook mushrooms down for about a minute.
  • Add shallots, cook until translucent.
  • Add garlic, cook until fragrant (about 20-30 sec).
  • Add bourbon to pan to de-glaze.
  • Flambe - light it on fire.
  • Add vegetable broth and butter.  Once butter melts down, simmer for 5-10 minutes.
  • Add heavy whipping cream and salt & pepper to taste.  Simmer for 3-4 minutes.

Parmesan Smashed Potatoes

  • Add Parmesan cheese to hot, oiled griddle.  Place potatoes on top & smash with spatula.
  • Add cheese to top and flip and cook until crispy.

Video