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Venison Steak Bites with a Creamy Horseradish Sauce


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,

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. 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.

This recipe was brought to you by Wide Open Spaces

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Adam Caar

Use this space to introduce yourself and share your professional history.


Hi there! My name is Jenn. I am a hunter, angler and wild game chef. Hunting is my passion. There is no greater feeling that putting the most organic meat on earth on your table by yourself. I love to create wild game dinners the entire family will enjoy.

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