Smoked Venison With White Sauce Recipes

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BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE



Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Provided by Huntmom

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon on a slotted baking pan.
  • Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  • Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
  • Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
  • Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g

VENISON WITH SHERRY-MUSHROOM SAUCE



Venison with Sherry-Mushroom Sauce image

I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.

Provided by Karen D.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 57m

Yield 3

Number Of Ingredients 11

½ cup all-purpose flour
½ teaspoon ground sage
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons butter, divided
1 cup chopped Vidalia onion
2 cups sliced mushrooms or baby bellas
6 (3 ounce) venison tenderloin steaks
1 tablespoon all-purpose flour
¾ cup sherry
¼ cup water

Steps:

  • Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
  • Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
  • Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g

SMOKED VENISON WITH WHITE SAUCE



Smoked Venison with White Sauce image

Categories     Sauce     Side     Roast     Venison     Fall     Winter

Yield serves 10 to 12

Number Of Ingredients 11

1 venison hindquarter (12 to 15 pounds)
1/2 cup vegetable oil, olive oil, or melted Lard
Dry Rub
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons brown sugar
4 peeled potatoes, cut in quarters
3 onions, cut in half
3 carrots, cut in large chunks
8 cups Big Bob Gibson Bar-B-Q White sauce (page 218)

Steps:

  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
  • Hand trim the silver membrane, or silver skin, from the venison hindquarter. Coat the venison with 1/4 cup of the oil. In a small bowl, mix the dry rub ingredients together, and apply a coat to the entire hindquarter.
  • When the cooker reaches 250°F, place the venison over the void section of the grill and cook for 4 hours.
  • Transfer the venison to a large roasting pan and coat with the remaining 1/4 cup of oil. Arrange large chunks of potatoes, onions, and carrots around the venison. Pour the white sauce over the meat and cover the pan tightly with aluminum foil. Finish cooking at 250°F for 5 hours. Let the meat rest, covered, at room temperature for 30 minutes prior to serving.
  • Cooking Method
  • Indirect heat
  • Suggested Wood
  • Hickory, Oak, Cherry

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