Mix all ingredients together in a bowl and reserve.
Venison steak tips
Toss the venison tips with the salt teaspoon of the oil and allow to rest overnight in the refrigerator, covered, or for at least for 30 minutes to allow the salt to penetrate.
To cook the tips, heat a 12 inch cast iron skillet with the remaining oil, rubbing the oil around with a paper towel to make sure the whole pan is lightly greased.
Turn on a fan, turn off the smoke detector, or open a door (or cook them in a cast iron skillet over a fire outside).
When the pan is smoking hot, press the tips on two sides into the blackening seasoning in a mixing bowl, then put into the hot pan. Cook the tips on both sides for a minute or two until blackened, then remove to a paper towel to weep liquid for a moment while you sauce the plate.
Put ¼ cup of the sauce the middle of an appetizer sized plate, the arrange the tips on it without them touching each other. Garnish with the julienned green onions and serve with toothpicks. They go great with a dry red wine.
Notes
Cuts of venison to use
I use venison backstraps here, but you can also use tenderloin, or a tender cut from the leg, like the top round.
Serving
These can be a main dish served with mashed potatoes, mashed cauliflower, or roasted potatoes. They're heavy, so serve a green salad dressed with red wine vinegar on the side.