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!
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane's Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Bites from The Life and Loves of Grumpy's Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Korean-style Tripe from kimchi MOM
- Lapin au Cidre - Cider Braised Rabbit from Food Lust People Love
- Maple Bison Blueberry Burgers from Noshing With The Nolands
- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
Sweet Treats
- Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy's Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu's Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
Pin it - Bourbon Butter Venison Steak Tips
Bourbon Butter Venison Steak Tips
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!
Ingredients
- 1-½ lb venison steaks cut into bite sized pieces
- ½ cup bourbon
- 1 tbsp maple syrup regular or sugar free for low carb
- 2 tsp apple cider vinegar
- 2 tbsp butter
- ¼ tsp chili pepper flakes
- 1 tbsp fresh chives chopped
Instructions
- 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.
Notes
Use a sugar free maple syrup such as Lankato for zero carbs and to make this recipe Ketogenic.
Nutrition
Serving: 1gCalories: 252kcalCarbohydrates: 3gProtein: 36gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 107mgSodium: 82mgSugar: 3g
Tried this recipe?Let us know how it was!
Renee
Always have venison in your freezer? I'm coming by! I LOVE venison and can't get it in my area and I don't know any hunters.
Liz Berg
My BIL is the hunter in the family and he always has a stash of venison in his freezer. I'm going to share your recipe with him...it sounds terrific!
Stacy
I would be hoarding the bowl all to myself, Shelby! What a great sauce for those tasty bites of venison!
Constance Smith
Mmmmmm...I haven't had venison in years. I'm hoping to change that this year though! 🙂
Camilla Mann
I LOVE venison. Wish I had some in my freezer. My local hunter friends keep us supplied with wild boar. I only get venison when I visit my in-laws. This recipe looks SO good.
KC the Kitchen Chopper
Shelby, these steak tips would make a fantastic appetizer or an ingredients in a Chopped recipe. Delish.Thanks for tasty inspiration! I'd love for you to bring these by #TheWeekendSocial starting Thursday 9:00 PM EST. http://www.theKitchenChopper.com Pinning! 🙂
Marlene Baird
Shelby: I have got to make this recipe. All the ingredients I love, including the venison.
Tara Noland
I love the sweet heat in this recipe, that venison is making me drool!!
Sarah Reid
WOW, I wish when I had venison growing up it was like this! Only had it a few times but it was enough then ha!
Isabel Reis Laessig
Love the addition of bourbon to this dish!
Cindy Kerschner
I grew up on venison but haven't had it in years! Great idea!
Julie @ Texan New Yorker
All my favorite flavors on delicious venison, sign me up!! This looks delicious!
amy kim
Wow, I wish I had a freezer full of venison! I haven't had venison in ages, but will have to change that soon!
Arisuchan
How great that Grumpy will do that for you! A lovely husband and wife meal! 🙂
Nikki @ NikSnacks
I've got some venison coming my way and I'm definitely trying this.
Laurie Watson
Sounds yummy! One question, though. I don't drink, so I wouldn't want to buy a bottle of bourbon for just half a cup and then have the rest go to waste. Do you have any suggestions for a substitute?
Heather
U can buy mini bottles or pints but bourbon will last for a long time without going bad!
honeyb
Hi Laurie,
I would suggest apple juice as a substitute. Thanks for asking!
Anonymous
been eating this kind of venison for years up in Northern Minnesota, will continue to do so, very lean and clean.
OldGuyLearning
Jamie
We ear a lot of wild meat. Moose. Deer. Birds ect. I was so excited to find this. I made this for supper tonight. The only difference was I left my steaks whole. It was amazing! My husband and 2 daughters (2 &8) all loved it. I made extra to have for sandwiches the next day... but everyone had seconds:) this was delish! Thanks a bunch:)
Shelby
So glad to hear you loved it!
Lela Luster
Is there any special way that you tenderize your venison before cooking it?. Would the round steak work or does it have to be the tenderloin?
Shelby
Lela, I went to Grumpy, who is the venison cook master in our home, he says tenderloin is best, no reason to tenderize it before you use it. Grumpy says cook venison the way you like your steak, however, if you like it well done, it will be tougher. Medium to medium rare is best for tenderness.
Stacy
This was fantastic! I loved the yummy sauce that cooked down. It coated perfectly. Thanks for a great way to fix our yearly venison!
Shelby
I'm so glad you enjoyed it! Thank you for letting me know!
Natalie
YUM! This venison looks so tender and moist - simply delicious! Can't wait to try this recipe soon!
Dannii
My husband loves venison but I have never cooked it. I’m going to have to try this.
Claudia Lamascolo
my husband would love this. I wish I had some venison . I cant wait till he goes up north to bag another deer .. its been a while now. I am saving this delicious recipe for when we get one again
Kristen Greazel
My husband's friend is always sending venison our way. I can't wait to try this!
Gloria
I have never had venison....but we love to cook with bourbon. Sounds like a meat lovers dream. I will have to see if my neighbour has any left in his freezer. Maybe I can convince him to give it to me...if I give him this back in return.
Jamie
One of my recipes to cook vension steak. I cover mine in olive oil over night to soften it. I also add mushrooms to the meat and serve it over rice with plenty of sauce.
Shelby
Hi Jamie! We love mushrooms, a great idea also to cover in oil to soften it (and add fat - if your keto like me!) Thanks for stopping by and commenting.
Emily Johnson
Thank you for sharing your recipes. I always have venison in the freezer and welcome new ideas as to how to prepare. With the bourbon butter bites recipe, do you think one could change out brandy for bourbon? Asking because I have leftover brandy but no bourbon. Although, I could probably figure out something to do with the leftover liquor...
Shelby Law Ruttan
Brandy is a distinctly different flavor than bourbon. I haven't tried it myself so I can't say it would work, but would it hurt? Probably not...let me know if you do try it, I would like to know what you thought. 🙂
Neni Isaac Luther
This is definitely a keeper! I've been browsing for something a little different to do with vension! I have little experience cooking with alchohol and am trying to experiment more!
My husband and daughter both enjoyed the meal!
I sauted peppers, onions, mushrooms and garlic and mixed those in with vension and sauce. (My husband always has to have peppers, onions and mushrooms with his venison). Served with stir fry veggies and white rice!
Shelby Law Ruttan
That's great! Glad you enjoyed the recipe. I love peppers, onions, and mushrooms with venison too 🙂 Thanks for sharing! Shelby