📝 About This Recipe
This recipe brings the rustic elegance of wild game to the vibrant heart of the Louisiana bayou. Lean, tender venison backstrap is crusting with a smoky, homemade Cajun spice blend and seared to a perfect medium-rare to preserve its delicate texture. Finished with a decadent cream sauce inspired by traditional corn maque choux, this dish balances the bold heat of the swamp with a velvety, sophisticated finish.
🥗 Ingredients
The Venison
- 1.5 pounds Venison Backstrap (trimmed of all silver skin and cut into 2-inch thick medallions)
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Cajun Rub
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Maque Choux Cream Sauce
- 1 cup Fresh Sweet Corn (cut from the cob)
- 1 large Shallot (finely minced)
- 1/4 cup Red Bell Pepper (finely diced)
- 2 cloves Garlic (minced)
- 3/4 cup Heavy Cream
- 1/4 cup Beef Stock
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Remove the venison from the refrigerator 30 minutes before cooking to allow it to reach room temperature; this ensures even cooking.
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2
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper to create your Cajun rub.
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3
Pat the venison medallions completely dry with paper towels. Any moisture on the surface will prevent a proper crust from forming.
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4
Brush each medallion lightly with the melted butter, then coat generously on all sides with the spice rub, pressing it in with your fingers.
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5
Heat a large cast-iron skillet over medium-high heat until it begins to wisps of smoke appear. Add the grapeseed oil and swirl to coat the pan.
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6
Carefully place the venison in the skillet. Sear for 3-4 minutes without moving them to develop a dark, flavorful crust.
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7
Flip the medallions and sear for another 3 minutes for medium-rare (internal temperature of 130-135°F). Do not overcook venison, as it becomes tough and gamey when well-done.
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8
Remove the venison from the pan and place on a warm plate. Tent loosely with foil and let it rest for at least 5-8 minutes.
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9
In the same skillet (don't wash it!), reduce the heat to medium. Add the shallots and red bell peppers, sautéing for 2 minutes until softened.
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10
Stir in the corn and minced garlic. Cook for 2 more minutes until the corn is slightly golden and fragrant.
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11
Deglaze the pan with the beef stock, scraping up the browned bits (fond) from the bottom of the skillet.
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12
Pour in the heavy cream and simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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13
Taste the sauce and adjust seasoning with a pinch of salt or a splash of lemon juice if needed.
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14
Slice the rested venison against the grain into thick slices. Spoon a generous amount of the Maque Choux sauce onto a plate and arrange the venison on top.
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15
Garnish with fresh parsley and serve immediately while the sauce is silky and hot.
💡 Chef's Tips
Always use a cast-iron skillet for this dish; it retains the high heat necessary for a true Cajun blackening effect. If you don't have backstrap, venison tenderloin or even high-quality beef tenderloin makes an excellent substitute. Venison is extremely lean, so use a meat thermometer to pull it at exactly 130°F—carryover cooking will bring it to the perfect 135°F. To make the sauce even richer, stir in a teaspoon of cold butter right at the end of simmering (a technique called monter au beurre). Avoid moving the meat once it hits the pan; the 'crust' needs undisturbed contact with the heat to develop.
🍽️ Serving Suggestions
Serve alongside a pile of buttery garlic mashed potatoes or stone-ground grits to soak up the cream sauce. A side of honey-glazed carrots or braised collard greens provides a sweet or earthy balance to the spicy rub. Pair with a bold, jammy Zinfandel or a spicy Syrah to complement the Cajun seasonings. For a refreshing contrast, serve with a crisp cucumber and red onion salad tossed in a light vinaigrette.