Venison Backstrap with Chipotle & Wine Butter Sauce

If you like Venison; you have to try this one. It is delicious.

Venison Backstrap with Chipotle & Wine Butter Sauce

Serves 2


2 (6-8 oz) Venison Backstrap Steaks
Seasoning Mix (recipe follows)
Black Pepper
1 tbsp. plus 1/4 tsp. Chipotle Sauce; divided
1 tbsp Canola Oil
3 to 4 ozs. Cabernet Sauvignon
1/2 stick unsalted Butter

Season venison liberally with Seasoning Mix and Black Pepper. Rub about 1/4 teaspoon chipotle sauce on venison.

Heat a cast-iron skillet on burner of stove or on outside burner until very hot and add canola oil. Sear all sides of the venison and then place in a Pre-Heated 350 degree oven.

Cook for a few minutes until internal temperature reaches 140 degrees. Remove venison from skillet and let rest.

Return pot to high heat. When pan begins to smoke, add wine to deglaze, stirring with a whisk. Add 1 tablespoon chipotle sauce and reduce liquid by one-half to two-thirds.

Remove from heat and slowly add butter while whisking sauce.

Slice venison and serve with strained sauce and oven-roasted potatoes.

Note: This also works great with a Beef Filet.


Seasoning Mix

1 cup Salt
1 cup Cayenne Pepper
1/3 cup granulate Garlic

Combine all ingredients and you can store in a jar.


Click Here - For a Great Venison Cookbook