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Grilled Venison w/Sauce Bearnaise - Rancher’s Recipe

Grilled Venison w/Sauce Bearnaise - Rancher’s Recipe

Ingredients

Instructions

  1. Poach the shallot in simmering vinegar and water until soft, and reduce by half
  2. Add the chopped tarragon and blend in the egg yolks away from the direct heat or over a water bath
  3. Pour the warm butter in very slowly and whisk vigorously until it has emulsified completely
  4. Season with a pinch of cayenne pepper and salt
  5. Clean Tenderloin
  6. Season all sides with salt and pepper
  7. Grill Venison Tenderloin over hot coals until desired temperature (135° recommended) remove from grill and let rest for 5-10 minutes
  8. Slice on a bias and top with Bearnaise sauce
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