Sunday, October 28, 2012

Venison Tenderloin with Lemon-Shallot Compound Butter

Compound butter is great to serve with beef steaks, but we find that it's even better with wild game. It helps to add an extra richness to lean meats like venison, elk or antelope. Our lemon-shallot compound butter takes only mere minutes to make. Spread it on your favorite game meats and prepare for an evening of praise and raves. You don't even have to tell your dinner guests how easy it was. 
Serve this dish with our Irish "Champ" Mashed Potatoes and arugula salad. And don't be afraid to get creative. When it comes to compound butter, you can mix in endless combinations of favorite herbs and spices.


Servings: 4
Prep Time: 10 minutes
Cooking Time: 7-8 minutes 
Ingredients:
- 1 1/2 pounds of venison loin (or elk, moose, antelope, etc.)
- McCormick Montreal Steak Seasoning, to taste
- canola oil
Compound Butter
- 1/2 cup of unsalted butter, softened at room temperature
- 1 shallot, minced
- 1 clove of garlic, minced
- 1 tbs. flat leaf parsley, minced
- 1 tsp. lemon juice
- salt and pepper, to taste


1. Prepare grill. Take out meat to allow it come to room temperature.

Combine all compound butter ingredients.
Roll compound butter into a log with plastic wrap. Store in the fridge. Leftovers keep well in the freezer, too. When ready to use, take out of the fridge to soften.


2. Dab venison with paper towels to soak up excess moisture. Rub all sides with canola oil and Montreal Steak Seasoning, to taste. 

Grill over direct heat for about 5 minutes on each side, or until it's cooked to your liking. Don't overcook. 
Allow tenderloin to rest for 5-10 minutes, tented in foil. 

Cut pads of compound butter and place on top of meat before serving. It's delicious! Please enjoy!








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