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Wild Game Sauce

Grilled Bacon-Wrapped
Venison Back straps with Blue Cheese

Serves 4

Distinctively venison with glamorous punch of blue cheese and bacon.

PREPARATION:

Cut venison backstrap into 1"-1.5" thick filet steaks.

Mash diced or pressed garlic into a bowl with 1/2 stick of salted butter and melt in microwave oven (30 – 45 seconds on high).
Brush garlic butter over backstrap filets and encircle each filet with a bacon slice, secured with a toothpick or butcher’s string.

Over a hot grill, slowly broil each filet on edge until the bacon begins to crisp. Then grill for 4 minutes a side until rare/medium rare. Place a slice of blue cheese on each filet and cover grill for 30 – 45 seconds until cheese begins to melt.

Serve with a heavy drizzle of hot
Chatellier’s Rare Wild Game Sauce.

Ingredients:

1 venison back strap (loin)
cut into 1"-1.5" filet steaks

1/2 clove garlic pressed or diced
Sliced bacon (1 per filet)
1/2 tsp. salt
1/2 tsp. black pepper
Crumbled blue cheese
Chatellier's Rare Game Sauce

 

Grilled Venison Burgers with
Vermont Cheddar

One of our Favorites | Serves 4

Hands-down the best burger you will sink your teeth into. Great use of your ground venison stash.

Preparation:

Lightly mix all ingredients in a bowl, form into patties and grill on high heat to rare or medium rare.

Add a thick slice of cheddar cheese after the turn.

Serve cooked cheeseburgers on toasted buns with lettuce, tomato, onion, mayonnaise and Chatellier’s Rare.

Serve with steak cut fries and pool of Chatellier’s Rare Game Sauce on the side for dipping.

Ingredients:

2/3 lb. ground venison
1/3 lb. ground beef – 83% lean

1/4 cup bread crumbs
1/2 yellow onion - diced
1 egg
Chatellier's Rare Game Sauce

Smokey Lettuce Wraps with
Sage Corn Salsa

Serves 4

 

Preparation:

Remove all silver-skin and fat from venison roast. Cut roast(s) accordingly so that they're 3/4 - 1 inch thick. Sprinkle salt and pepper on both sides.

In a small bowl, combine marinade ingredients. Mix well.

Place venison roasts in a zip-lock bag. Pour in marinade and marinate for 4 hours. Flip bag over after 2.

Brush olive oil over corn. Sprinkle with salt and pepper. Score an "X" into one side of the tomatoes. Brush olive oil over tomatoes and sprinkle with salt and pepper.

Grill corn until lightly golden all over. Grill tomatoes until slightly softened, covered, about 15 minutes. Allow tomatoes and corn to cool.

Remove venison roasts from marinade. Discard marinade. Grill until medium done-ness, about 5 minutes on each side. Baste each side with Chatellier’s Rare Game Sauce.

To make the salsa, slice kernels off of corn. Chop flesh of tomatoes.

In a medium size bowl combine corn, chopped tomatoes, red onion, red wine vinegar, olive oil, chopped sage and Serrano chili pepper. Add salt and pepper too.

With a serrated knife, slice venison thinly against the grain.

Fill lettuce leaves with sliced venison and corn salsa.

Ingredients:

3 lbs. venison roast

2 heads of romaine lettuce/bibb lettuce
kosher salt and freshly ground
black pepper, to taste

1 egg
Chatellier's Rare Game Sauce for basting

Marinade:

2 oranges, juiced
2 limes, juiced
4 garlic cloves, minced
1/4 cup olive oil
1/4 cup Chatellier's Rare Game Sauce

Sage Corn Salsa

1 cup red onion, diced
10 ears of corn
10 roma tomatoes
(or any kind on hand)

1 tsp. red wine vinegar
1/4 cup olive oil
8 fresh sage leaves, finely chopped
2 Serrano peppers,
seeded and chopped (optional)

salt and pepper, to taste