This post is sponsored by Fiesta Brand Seasonings.
Blackened Venison Tenderloin & Spicy Brussels Sprouts with Cajun Cream Sauce is an absolute show stopper! Perfect for a weeknight meal or to entertain, this flavor packed low carb and keto friendly meal can be on the table in under an hour This is one amazing meal that no one will be able to stop talking about! All you venison lovers out there…this one’s for you!
Here in Texas, we are smack in the middle of deer season! My girls grew up hunting with our family and enjoying venison, pork and other wild game…they actually prefer it over beef. We appreciate the fact that we know where our meat comes from, what it ate, how the meat was handled, etc. It’s an exciting time of year! Over the past, 20+ years I have cooked wild game on a weekly…if not daily basis. In that time I have come up with some tricks to creating amazing wild game dishes…but that is for another post!
I’ve also met and talked to a lot of people who say don’t like venison or other game meats for whatever reason. I will say this…they way the animal is cared for and processed when harvested has everything to do with how the meat will taste! I will also say that I have not cooked a wild game dinner for anyone who didn’t love it…and were shocked when they found out they were eating game meat! Like I said…I’ve learned a few things!
My favorite meal is during the season is seared or grilled venison tenderloin. For me, it doesn’t get any better than this yummy morsel of meat! It’s super tender and an absolute treat to eat…it’s the same cut as a beef filet mignon but much smaller! This time I decided to blackened the whole tenderloin and serve it with a Cajun cream sauce. I’ve no idea why I’ve never done this before…the results were phenomenal! Blackening the whole venison tenderloin ensures that the lean meat stays juicy and flavorful!
After seasoning the meat, you heat up your pan and get it good and hot….I love cast iron for this. You want to sear the meat and create a flavorful crust with all that seasoning! It’s like delicious magic! After you sear the tenderloins, finish cooking them in the oven till your desired doneness…medium rare to medium is perfect for me! The cream sauce is made in the same pan as the tenderloins taking advantage of all of the seasonings left behind! The sauce comes together in minutes and is the perfect complement to the spicy blackened venison tenderloin!
This recipe could not be easier…but I will warn you, blackening does create some smoke so make sure you have your overhead vent on! I coated the tenderloins in a blackening seasoning from Bolner’s Fiesta Brand called Cajun Redfish & Meat Seasoning…despite the name, you can use with flavorful spice blend to blacken just about anything! I even use it and the Fiesta Brand Cajun-All Seasoning to spice up the roasted Brussels Sprouts! With no added sugar or MSG, these seasonings are great for a low carb or keto lifestyle! Find them here!
Fresh brussels sprouts are the way to go when roasting…they get crispy and golden brown. If you haven’t tried roasting them you’ve got to try it! Make sure to trim the ends off of the sprouts and pull off the outer layer of leaves. Simply cut in half through the stem end, toss with bacon drippings or olive oil, season up and in the oven they go! Then you can work on preparing your venison! By the time the tenderloin and cream sauce are ready those sprouts will be crispy morsels of yumminess!
This gorgeous blackened tenderloin with these crispy, spicy roasted Brussels Sprouts…topped with this Cajun cream sauce…ya’ll I cannot even begin to describe how amazingly tasty this is! We could not get enough…Maddie even hid the leftovers to eat for lunch the next day….SO GOOD!
If you’re not a lover of Brussels sprouts, you could also serve this venison with zucchini noodles, roasted cauliflower or asparagus…any veggie you love! If you have a freezer full of venison, you’ve got to try blackening it! Make it for a quick weeknight meal or serve it up for a special occasion or dinner party…either way…DELISH!
Blackened Venison Tenderloin with Spicy Brussels Sprouts & Cajun Cream Sauce
For the Crispy Brussels Sprouts:
For the Venison:
For the Cajun Cream Sauce
- 2 Tbsp. butter
- ¼ cup sliced green onion
- 1 medium tomato seeded & diced
- 2 cloves garlic finely minced
- ½ tsp. Blackened Redfish Seasoning
- 1/3 cup chicken broth or stock
- 1 cup heavy cream
To Prepare the Brussels Sprouts:
- Preheat oven to 400 degrees. On a sheet pan lined with parchment, place halved brussels sprouts. Drizzle with bacon dripping or olive oil and sprinkle with seasonings. Toss to coat sprouts with seasoning and oil. Place in 400 degree oven for 35-45 minutes or until crispy and browned.
For the Venison:
- While the sprouts are cooking prepare the venison. Evenly sprinkle the tenderloins with the blackening seasoning, garlic and salt and turn them to ensure they are evenly coated. Preheat a heavy oven proof skillet over medium high heat….you want the pan HOT! Once the pan is good and hot add the butter and as soon as it melts the tenderloins go in. Cook about 3-4 minutes on each side and place the skillet with the tenderloins in the oven and cook to desired doneness. The amount of time will depend on the size of your tenderloins and how you want them cooked. I like mine medium and for me this took about 7-8 minutes in the oven.
- Remove the tenderloins from the pan and let them rest, covered with loosely with foil while you make the cream sauce. Carefully move the skillet back onto medium heat. BE CAREFUL…the pan will still be hot from the oven!
To Prepare the Cajun Cream Sauce
- Add 2 Tbsp. of butter to the pan and add the onion, tomato, garlic and seasoning. Sauté for 1-2 minutes. Add the chicken broth and cook till reduced by half stirring constantly to pick up the bits left on the bottom of the pan. Add the cream and simmer, stirring constantly until thickened, 3-4 minutes.
- Slice the venison thinly (between a ¼ and ½ inch thick) on a slight bias. Serve alongside the roasted sprouts and top with cream sauce! Enjoy!
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.