Blackened Venison Tenderloin with Cajun Cream Sauce is an absolute show stopper! Perfect for a weeknight meal or to entertain, this flavor packed meal can be on the table in less than thirty minutes! Served up with your favorite side you have one amazing meal that no one will be able to stop talking about! 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 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 for us because it’s time to stock the freezers. 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 have 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! The first meal I make with fresh venison is always seared or grilled tenderloin. For me, it doesn’t get any better than this tender morsel of meat! It’s super tender and an absolute treat to eat…it’s the same cut as a filet mignon but much smaller! This time I decided to blackened the tenderloin and serve it with a Cajun cream sauce. I’ve no idea why I’ve never done this before…the results were phenomenal! 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 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! 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! I served this gorgeous blackened tenderloin with Spicy Roasted Brussels Sprouts…topped with this Cajun cream sauce…ya’ll I cannot even begin to describe how yummy this was! There was a lot of tasting going on and Maddie hid the leftovers to eat for lunch the next day….SO GOOD! You could also serve with zucchini noodles, roasted cauliflower or asparagus…any veggie you love! If you have a freezer full of venison, you’ve got to try this Blackened Venison Tenderloin with Cajun Cream Sauce. 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 Cajun Cream Sauce

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