Bourbon Butter Venison Steak Tips are full of bourbon and butter flavor! Use regular syrup or go sugar free for a low carb version!. The Venison is melt in your mouth delicious!
When I read that Sunday Supper was going to be sharing recipes with ingredients that are hunted or foraged this week I knew I would be participating. Grumpy is a huge hunter and we always have venison in our freezer! These Bourbon Butter Venison Steak Tips are going to be mind blowing to the game meat lovers in your home!
I wanted to do something I had never done and I wanted something that would have amazing flavor. While I love all types of booze in my cooking and baking, I really had never used bourbon before so I decided to try it out on a recipe I found in Cooks Country and adapted it slightly to fit what I had for ingredients and swapped the venison for the beef.
I served this as a meal with a Chipotle Mashed Potato recipe and Roasted Asparagus. These also could be an appetizer! Loved it and will definitely make this again!
*TIP FROM GRUMPY* – when prepping your venison, it pays to take the time to trim the meat and removing any silverskin. This helps remove some of the “gaminess” of the meat. I ususally make Grumpy do this because it is a tedious job!
Bourbon Butter Venison Steak Tips are a full of bourbon and butter flavor! Use regular syrup or go sugar free syrup for a low carb version!
1-1/2 lb venison steaks, cut into bite sized pieces
1/2 cup bourbon
1 tbsp maple syrup (regular or sugar free for low carb)
2 tsp apple cider vinegar
2 tbsp butter
1/4 tsp chili pepper flakes
1 tbsp fresh chives, chopped
Pat steak pieces dry and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Add steak and cook until well browned all over, about 6-8 minutes. Transfer to platter and tent loosely with foil.
Remove skillet from heat and add bourbon, maple syrup and cider vinegar. Return to heat and cook until slightly thickened, approximately 3 minutes. Be sure to scrape any browned bits up while sauce is cooking.
Remove from heat and whisk in butter and chili pepper flakes. Season with salt and pepper to taste. Return venison and any accumulated juices to skillet and toss to coat. Sprinkle with chopped chives.
Use a sugar free maple syrup such as Lankato for zero carbs and to make this recipe Ketogenic.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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