Venison steak has always been a big favorite of mine, and once I realized how versatile it can be (particularly the backstrap), I knew I would be able to dream up all kinds of amazing ways to prepare it. One thing that often reminds me of a fancy, classy steakhouse is a side of horseradish sauce, and I wanted to incorporate that into a venison meal that would add the right kind of compliment to the wild game meat. If you ask me, this is one of the greatest ways to eat steak, period.
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Venison Steak Bites Recipe Ingredients
Steak Bites
- 1.5 to 2 pounds Venison Backstrap, cut into 1 inch sized pieces
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Balsamic Vinegar
- 3 cloves Garlic, Minced
- 2 tablespoons Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Creamy Horseradish Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons prepared horseradish, drained (or more to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1 pinch black pepper, to taste
- 1 tablespoon chopped fresh chives
Venison Steak Bites with Creamy Horseradish Sauce Recipe Directions
1. Trim the venison backstrap and cut into one inch-sized pieces.
2. Combine the venison pieces, olive oil, soy sauce, lemon juice, and garlic into a bowl. Then cover and place into a refrigerator for at least one hour.
3. Before you cook the steak bites, combine all ingredients for the horseradish sauce in a bowl and whisk together. Store in the refrigerator until you're ready to serve.
4. Take the backstrap out of the marinade and discard the marinade.
5. Heat a cast iron skillet over medium high heat. Melt butter. Once butter is hot, add in steak pieces.
6. Cook the bites in batches for 4 to 5 minutes, flipping often to brown all surfaces evenly. Do not overcrowd the pan. Season well with freshly cracked black pepper. Remove the first batch to a warm platter and cover loosely with foil while you repeat the process with the remaining backstrap.
7. Serve with toothpicks and creamy horseradish sauce.
