VenisonHoliday & Special Occasions
Venison Steak with Crawfish Cream Sauce
Tender venison backstrap seared to perfection and topped with a rich, creamy Cajun crawfish sauce. Served over dirty rice, this dish combines the best of wild game and Louisiana flavors.
Prep Time
10m
Cook Time
30m
Total Time
40m
Servings
4
Rating
Not rated
Ingredients
Ingredients
Instructions
0 of 7 complete
1
Season the venison steaks generously on all sides with your SPG blend, then heat a skillet over medium heat.
2
Add the venison steaks and sear until browned on both sides, adding 1 tablespoon of butter halfway through cooking. Cook to your preferred doneness. Remove the steaks from the skillet and allow them to rest while preparing the sauce.
3
In the same skillet, add 2 tablespoons of butter. Once melted, add the diced shallots and sauté for about 2 minutes.
4
Add the crawfish tails and minced garlic. Cook for another minute, stirring frequently.
5
Pour in the heavy cream and season with Cajun seasoning, Worcestershire sauce, liquid crab boil, dried parsley, salt, and pepper.
6
Bring the sauce to a gentle simmer and cook for about 15 minutes, stirring occasionally, until thickened.
7
Slice the rested venison steaks. Serve a scoop of dirty Cajun rice on each plate, top with sliced venison, and generously spoon the crawfish cream sauce over the top. Serve hot and enjoy!
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