Venison steak bites appetizer

Print   Back to recipesWild Minnesota Recipe Exchange logo


  • Venison back strap or tenderloin
  • Salt
  • Pepper
  • Garlic powder
  • High smoke-point oil
  • Butter
  • Minced garlic
  • Small crackers or toast (I buy some bruschetta crackers from the store)
  • Cheese slices (Swiss or pepper jack)
  • Horseradish sauce consisting of mayo, sour cream, dijon mustard, chives, powdered Parmesan cheese, salt and pepper to taste

InstructionsImage of prepared recipe

  • In a cast iron pan, heat oil so it’s just starting to smoke.
  • Preheat oven to 350 degrees.
  • Season venison with salt, pepper and garlic powder. You'll' baste with more garlic butter so don’t go overboard with the garlic powder.
  • Sear the venison pieces on all sides, making sure you get a good color.
  • When the last side is searing, place a knob of butter and tablespoon of garlic in the pan.
  • Using a large spoon, scoop the melted garlic butter over the venison basting it. Don’t do this for too long as you'll unevenly cook the venison.
  • Once basted, place the venison on a roasting tray and into the oven with a meat thermometer.
  • Roast to 130 degrees internal for medium rare or 140 for medium well.
  • Let rest until internal temperature reaches 135 degrees (145 for medium well).
  • While venison is roasting, mix up sauce ingredients. If you feel the sauce is too thick, use more mayo than sour cream at a 2:1 ratio.
  • When venison is done, let it completely cool before slicing to retain juices.
  • Slice to desired thickness.
  • Assemble the appetizer on cracker/toast starting with cheese cut to size and a venison slice on top to show its level of doneness. If doneness is not a concern, place the meat first and put the cheese on top.
  • If desired, broil the cheese for a very short time befoe placing to bring the oils out.
  • Serve on a tray with the sauce on the side, allowing guests to spoon a small dollop of sauce on top.

Back to top