Venison With Bourbon Butter Sauce Recipes

SEARED VENISON HEART WITH WHISKEY BUTTER

Steps:

• Coffee Rub
• Mix ingredients for the rub in advance. This yields about 2 tablespoons worth of spices, you might only use about half for this recipe, depending on how big the heart is.
• Heart
• Wash the heart out with water and pump out any coagulated blood. Use a sharp knife to trim the valves and fat around the top. Make a slice down the main coronary artery that runs along the outside of the heart to open one side out flat. Cut this small piece off. You will be left with a cone shaped piece of muscle. Make another cut down the middle to open and lay flat. Trim any fibrous tendons on the meat. You should end up with two flat pieces that look like steaks. One will be thick, the other thin.
• Sprinkle both sides of the venison heart with the coffee rub. Reserve a couple of pinches for the whiskey-butter sauce.
• You can cook on a camp stove or build a small fire and burn the wood down to coals. Place a cast iron over the medium-high burner or on top of a grate over the fire. Once hot, add a tablespoon of oil and sear the heart on both sides until cooked through. You should treat it as you would a steak and serve with it still pink in the middle. The thin flap will only take about a minute or two per side, while the thicker steak could take up to 3-4 per side.
• Remove the heart to a cutting board and let it rest.
• Deglaze the pan with the whiskey, scraping up fond (the cracklings and brown bits) at the bottom of the pan with your tongs. Let the alcohol boil off for a few seconds, then add the butter and a couple pinches of coffee rub to season. Swirl the pan around until it melts and emulsifies. If you over-heat the butter, it will start to brown and separate; remove it from heat if you see that start to happen. Pour the whiskey-butter pan sauce over the heart and serve. The ideal presentation is served around a campfire and eaten with fingers.

VENISON WITH BOURBON BUTTER SAUCE

Steps:

• 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.
• 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.