Blackened Venison Tips with Balsamic Blue Cheese Sauce
Spicy tender blackened venison backstrap tips with balsamic blue cheese sauce.
Course: Appetizer, Main Course
Keyword: Backstrap, Blackened, Blue cheese, Venison
8ozvenison tipscut into bite-sized pieces
1recipe blackening spicesee recipe
Small handful of finely julienned green onionssoaked in ice water
3teaspoonshigh heat cooking oil
1recipe balsamic blue cheese saucewarmed (see recipe)
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.