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.