1.5-2 pound 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,
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. Drain off 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.
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