Ingredients
Scale
Venison Bites
- 2 pounds venison steak
- 2 tablespoons steak seasoning
- 1 tablespoon beef tallow
- 1 large onion, thinly sliced
- 4 ounces portobello mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chives
Mashed Potatoes
- 5 large Yukon gold potatoes
- ½ cup milk, warmed
- 2 tablespoons SPG blend
- 2 tablespoons butter
Cowboy Butter
- 1 stick unsalted butter
- 2 tablespoons chives
- 2 tablespoons parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Thinly slice the onion and cook in a skillet over medium heat for 15–20 minutes, stirring every few minutes. Add the mushrooms and cook another 10 minutes until tender. Stir in Worcestershire sauce and set aside.
- Peel and halve the potatoes. Boil until fork tender, then drain.
- Melt the butter in a small skillet over medium heat. Add the remaining cowboy butter ingredients and stir until combined. Remove from heat.
- Rice the potatoes into a bowl. Add butter, SPG seasoning, and warm milk. Mix until creamy.
- Cut the venison into 1½-inch cubes and season with steak seasoning.
- Heat beef tallow in a large skillet over high heat. Add venison in a single layer, working in batches if needed. Sear approximately 3 minutes per side, checking with a meat thermometer.
- Cook whole venison steaks to 135°F for food safety and allow to rest for at least 3 minutes.
- Serve the venison bites over mashed potatoes with onions and mushrooms. Garnish with chives and drizzle with cowboy butter.
- Serve and Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Dinner, Main dish
- Method: Pan frying
- Cuisine: American
