I love cooking with alcohol – and red wine and bourbon are my “go-to” liquids – both in and out of the kitchen. You don’t have to use alcohol with this recipe, it does burn off, but it leaves the flavor behind, which is what we are seeking. You can substitute for another brown liquid, such as stock or even a red cooking wine. But then you are missing that smokey flavor the bourbon can leave in the butter sauce.
Use this butter sauce for any cut of venison or dark game meat. If you are looking for a white butter sauce, check out this dish here.
Venison with Bourbon Butter Sauce
- 2 venison steaks
- Hi Mountain Seasoning Vension Rub
- Olive OIl
Bourbon Butter Sauce
- 1/4 cup butter separated
- 1/4 cup onion minced
- 2 garlic cloves minced
- 3 tblsp bourbon
- 2 tsp fresh rosemary minced
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
Cooking the Vension
- Get a cast iron skillet hot with a little olive oil. Add the Hi Mountain Seasoning Venison Rub liberally to both sides. Add your venison steaks and sear on both sides until just done. I like my steaks medium rare – to rare. That's about 130-135 internal temp. Place the venison steaks off the to the side to rest. Keep the pan for your butter sauce.
Making the Sauce
- Using the same pan as what you cooked your venison in, add half the butter to melt over medium heat.Add onion to sweat for 3-4minutes, then add garlic and rosemary and cook until onions are translucent. Add mustard and Worcestershire sauce and stir.Remove pan from heat and away from any flames. Add the bourbon. Return to heat and simmer for 4 – 5 minutes. Add the remainder of the butter.Plate the venison and then pour the sauce over top.