bacon-wrapped venison and garlic-herb butter recipe – use real butter (2024)

bacon-wrapped venison and garlic-herb butter recipe – use real butter (1) Recipe: bacon-wrapped venison and garlic-herb butter

Last week it was unseasonably warm and sunny, so Kaweah spent a good bit of time on the deck as I worked inside. While I love spending time with my pup, she can really get underfoot when I’m shooting or cooking anything involving meat, or vegetables, or fruit, or cheese or peanut butter… Basically, anytime I work with food (which is all the time) she is my little shadow.


perfect weather for a kaweah

bacon-wrapped venison and garlic-herb butter recipe – use real butter (2)

And I needed to get a lot done without constantly dodging the dog or worrying about tripping over her while carrying camera equipment, sharp knives, or fragile dishware. I was trying to get a jump on my work schedule which seemed to have blown up in the span of two days. That, and my folks arrived in Boulder last week. Even though I see them a lot more than I used to, it’s important to me to spend time with them. We just have to agree on things that we all enjoy because I loathe shopping (they are avid shoppers) and they don’t do the outdoor stuff that Jeremy and I like to do – especially anything in the cold.


picking them up at the bus station with roses for mom (because i’m a good chinese daughter!)

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we took my folks to try some awesome korean barbecue at dae gee in westminster

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One evening when I took rolled pistachio baklava to my neighbors, Ann went into the kitchen to retrieve a plate to return to me. She set a little package wrapped in butcher’s paper on top and told me Herb had returned from his hunting trip in the Midwest (he’s a bow hunter). It was venison. She asked if I’ve prepared venison before and I said only once – when I had no clue what I was doing and Google didn’t exist yet. I assured her that I would find a good recipe. The next day, I was chatting with Herb and Ann in the driveway when Herb rattled off a quick and simple recipe for the venison. It sounded amazing.


let’s start with the garlic-herb butter: butter, parsley, garlic

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chop the parsley

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grate the garlic

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I’ve taken to grating garlic lately when I want to avoid bites of raw garlic in my food. Actually, I’m fine with bites of raw garlic, but it can upset Jeremy’s stomach. Grating the garlic also seems to infuse more garlicky goodness in whatever I’m cooking. Compound butter is a mixture of butter and whatever you like. So don’t feel as if you’re bound to parsley and garlic if you would prefer garlic and tarragon, or dill, or rosemary, or chives. See what I mean? Butter goes with practically anything.


smooshed butter, chopped parsley, grated garlic

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mix together

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place on wax paper and shape into a log

bacon-wrapped venison and garlic-herb butter recipe – use real butter (10)

wrap it up and refrigerate

bacon-wrapped venison and garlic-herb butter recipe – use real butter (11)

Alternatively, you can get fancy and pipe the butter onto some wax paper while it is still soft (and it needs to be pretty soft). Pop them into the refrigerator to firm up, then you can freeze the fancy butters in a sealed container to use for entertaining at a later date. When the butter log is cold, use a warm knife (run it under hot water, then wipe it dry) to slice it up as needed.


piped butter

bacon-wrapped venison and garlic-herb butter recipe – use real butter (12)

slicing the garlic-herb compound butter

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Is the butter necessary? I say yes. Venison is incredibly lean meat and so it benefits from some added fat and flavor. That’s why Herb told me to wrap it in bacon before grilling it, to let the bacon fat baste the venison as it cooked. And because venison is lean, it’s best to serve it rare to medium rare otherwise the meat can get tough and dry very quickly. Also, don’t be shy about seasoning the steaks with salt and pepper. Really.


pepper, salt, garlic-herb butter, bacon, venison

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slice the steaks to 3/4- or 1-inch thickness

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season with salt and pepper on both sides

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The cut of venison I received had “small roast or steak” written on the paper. I don’t actually know what part it is, but I’m guessing it is the loin or a similar cut. These “steaks” were more like medallions, but that was fine. They were gorgeous. Because the steaks were small, we grilled them on high heat for 5 minutes, total. If they were larger, I probably would have given them more time.


wrap in bacon and secure with a toothpick

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before the grill

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after grilling

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Once we got the steaks off the grill, I slapped some of the garlic-herb compound butter on top of each one (the roses are a little large for the tiny steaks, so I let half melt before putting the rest on the potatoes). The venison was perfectly medium rare and it tasted so good! People complain that venison is gamey, but we detected very little of that gaminess in the flavor. The meat was tender and perfectly complemented by the smokey bacon and garlicky, grassy butter. Now, if you don’t have access to venison, don’t fret. I imagine this would work well on beef tenderloin too.


serve hot off the grill

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…and savor every bite

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Bacon-Wrapped Venison Steaks with Garlic-Herb Compound Butter
[print recipe]
from my neighbor, Herb

4 venison steaks, cut to 3/4-inch or 1-inch thickness (or 8 small ones like I used)
salt to season
pepper to season
4-8 slices of bacon (enough bacon to wrap each steak)
4-8 pats of garlic herb compound butter

garlic-herb compound butter
4 oz. unsalted butter, softened
4 cloves garlic, grated
2 tbsps parsley, chopped

Make the garlic-herb compound butter: Mix the butter, garlic, and parsley together in a bowl. Scrape the butter out onto a sheet of wax paper. Wrapping the wax paper around the butter, roll it into the shape of a log (diameter is up to you). Twist the ends tight. Refrigerate. When the butter is firm, remove from the refrigerator. Warm a knife under hot water. Dry the knife and cut the butter into slices. Makes 1/2 cup of garlic-herb compound butter.

Make the venison steaks: Season the steaks on both sides with salt and pepper (don’t be stingy with the salt). Wrap a strip of bacon (or more or less depending on steak size) around the circumference of each steak and secure the ends with a toothpick. Grill on high heat for 2-4 minutes a side (depending on the steak size). You want to shoot for rare to medium rare (internal temperature of 130-140°F) to avoid making this tender, lean meat become dry and tough. When the steaks are done, remove from heat and serve with a pat of the garlic-herb compound butter on top. Serves 4.


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more goodness from the use real butter archives

seared steak and chanterelle mushrooms on polentamiso pork belly stackpan-seared scallopsrack of lamb

bacon-wrapped venison and garlic-herb butter recipe – use real butter (27)

November 17th, 2013: 11:28 pm
filed under dinner, gluten-free, grill, meat, recipes, savory, venison

bacon-wrapped venison and garlic-herb butter recipe – use real butter (2024)

FAQs

What is herb butter made of? ›

Fresh Herb Butter is made with an assortment of fresh parsley, basil, chives, and thyme. Blended with fresh creamy butter. This is one of the best kinds of butter you will ever spread on a slice of Crusty bread.

What is bacon butter made of? ›

Place bacon, butter, reserved bacon fat and pepper in food processor bowl fitted with metal blade. Pulse until well combined. Spoon butter mixture into small bowl; refrigerate until ready to use.

How long does fresh herb butter last in fridge? ›

Herb butter lasts about 4-5 days in the fridge and up to 6 weeks in the freezer. This makes it a great make-ahead condiment. Now you know the technique and the tips, here are different flavour combinations that work particularly well for different meats and veggies. Get the recipes!

What is pure butter made of? ›

Butter is made from cream or milk. The type of fat found in animal products, such as cream, is mostly saturated fat. Replacing saturated fat with unsaturated fat may lower the risk of cardiovascular disease.

What is artificial butter made of? ›

Your movie theater butter has no butter in it, but it does have partially hydrogenated soybean oil (a.k.a. trans fats), beta carotene (a coloring, makes carrots orange), tertiary Butylhydroquinone or TBHQ (synthetic preservative that keeps the color and texture from changing as the product sits), polydimethylsiloxane ( ...

Should you keep real butter in the fridge? ›

It Stays Fresh Longer in the Fridge

Salted butter does not need to be stored in the fridge since the risk of bacterial growth is so low. Studies have shown that butter has a shelf life of many months, even when stored at room temperature ( 6 , 10 ). However, it will stay fresh longer if it is kept in the refrigerator.

Does real butter go bad? ›

Does Butter Go Bad? Unfortunately, butter does eventually go bad. I spoke to a representative at Kate's Butter (my favorite brand of butter) who told me that butter's best-by date is one you should really pay attention to. Your butter will indeed begin to decrease in quality after the best-by date.

How long can you leave real butter out before it goes bad? ›

According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days. As such, Chad Galer, VP of Product Science and Food Safety at Dairy Management Inc.

What to wrap butter in? ›

Baking paper stops the butter absorbing strong flavors from other foods.

Can I leave herb butter out overnight? ›

The U.S. Department of Agriculture recommends leaving butter at room temperature no more than two days.

What plant is plant butter made of? ›

Plant butter is a dairy-free and gluten-free butter made with plant-based oils from olives, avocados, and almonds. With an increase in alternative diets like vegetarianism, veganism, and gluten intolerance, plant butter is a healthy non-dairy substitute for normal butter.

What herbs are in Kerry Gold Herb Butter? ›

Kerrygold Garlic and Herb Butter is made with our all-natural Irish butter and a compound mixture of chives, parsley, garlic, fresh herbs and spices. It still has the creamy texture you'd expect from butter made from the milk of cows fed from the grass of Ireland's lush pastures, but it carries a little kick with it.

What is basil butter made of? ›

Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.

What is natural butter flavor made of? ›

Butter flavor is often created by isolating compounds like diacetyl, acetyl propionyl, or acetoin. These compounds can be sourced from butter, soybeans, or other oils. Mixing any of these compounds with water and other ingredients creates a rich buttery flavor that many consumers have come to know and love.

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