We all hunt, fish, and cook. I enjoy every second of cooking what my husband or I has harvested because it gives me a sense of satisfaction. I know that what is in my skillet is something that is all natural and we had to work for it. Some people hunt to fill their freezers and others do it because of family tradition; either way you cannot beat a delicious wild game steak. My favorite is mule deer tenderloin and I know a lot of other people would argue that elk tenderloin the best. Don’t get me wrong both are delicious, but mule deer is my personal preference. It’s funny because I had never had mule deer until I moved to Montana in 2013. I am originally from Michigan where there is no Mule deer only Whitetail. I know my Grandmother’s favorite is muley so maybe it runs in the family.
Now, onto the more important thing…… THE SAUCE! This stuff is amazing. I mean really amazing. I found it a couple years ago on Pinterest and I must share it with you guys. There is some prep to the sauce, but I promise it is well worth it. If your anything like me, you enjoy preserving the flavor of wild game and not covering it up. This Whiskey Sauce accents wild game in a terrific way and it does not have an overpowering flavor. All in all, this recipe is remarkable and I could not emphasize that any more than that I already have…. After you try it tell me what ya think!
- 1 Medium Onion Chopped
- 6 Tbs Salted Butter
- 1 Cup Whiskey, I prefer Crown Royal but again this is personal preference
- 1 Cup Beef Broth
- ½ Cup Heavy Whipping Cream
- ½ Teaspoon Garlic Powder
- Salt and Pepper to taste
Most important is to always start with a hot pan so make sure you heat a large cast iron or nonstick pan before beginning. It usually only takes about a minute on high heat.
Melt butter in pan and add chopped onion. Stir onions constantly over high heat until the onion becomes translucent. Turn down to low heat.
Stir in whiskey slowly to avoid any splattering and simmer until the strong alcohol smell is gone (Approximately 7-10 min). Avoid the onions sticking to the bottom by stirring slowly.
Add in beef broth and allow to simmer for 4-6 minutes.
Slowly stir in heavy whipping cream and allow sauce to simmer and thicken. This part takes a while but if you think you need it, throw in a dash of gravy flour or cornstarch and whisk until the consistency is right for you. Make sure to only add a dash at a time and not add to much!
Add a dash of salt and pepper and Viola!
Below is a link to the original recipe which also gives instructions on how to make an awesome elk tenderloin!