Deer and other wild game are abundant in our area. Wyatt (Ty’s nephew, Rick’s grandson), gave us this back strap from this mule harvested on the ranch. Watch us make it into a delicious and elegantly plated meal.
Venison with Mushroom Cream Sauce
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
