Venison Steak with Motown Red Jalapeño Cream Sauce
This Venison Steak with Motown Red Jalapeño Cream Sauce brings restaurant-quality flavor right to your kitchen. Tender, perfectly seared venison is seasoned with garlic, rosemary, and smoked paprika, then finished with a rich, creamy pan sauce featuring Heat Street Detroit Motown Red Jalapeño Hot Sauce.
The fresh red jalapeño flavor adds just the right amount of heat to balance the richness of the Parmesan cream sauce without overpowering the venison. Ready in about 35 minutes, this impressive yet approachable dish is perfect for a special dinner, date night, or anyone looking for a bold new way to prepare venison.
Time | Duration |
Prep Time | 20 minutes |
Cook Time | 15 minutes |
Total Time | 35 minutes |
Difficulty Level | Intermediate🌶️🌶️🌶️ |
Serves | 4 |
Ingredients
Venison
2 lbs venison backstrap or loin, cut into 4 steaks
2 tbsp olive oil
1 tbsp butter
2 tsp kosher salt
1 tsp coarse black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp fresh rosemary, chopped
2 cloves garlic, minced
Motown Red Jalapeño Cream Sauce
2 tbsp butter
2 shallots, finely diced
½ cup beef broth
½ cup heavy cream
3 tbsp Heat Street Detroit MoTown Red Jalapeño Hot Sauce
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
¼ cup grated Parmesan cheese
Fresh parsley for garnish
Prep Instructions
Remove venison from the refrigerator 30 minutes before cooking.
Pat steaks dry with paper towels.
Mix salt, pepper, garlic powder, smoked paprika, and rosemary.
Coat steaks with olive oil and season generously on all sides.
Let the meat rest while you prepare the sauce ingredients.
Cooking Instructions
Step 1: Sear the Venison
Heat a cast-iron skillet over medium-high heat until very hot.
Add butter.
Sear steaks for 2–3 minutes per side for medium-rare (internal temperature 125–130°F).
Add minced garlic during the last minute and spoon the melted butter over the steaks.
Transfer steaks to a plate and loosely tent with foil for 5–10 minutes.
Step 2: Make the Sauce
Reduce heat to medium.
Add butter and shallots to the same skillet.
Cook until softened, about 2 minutes.
Pour in beef broth and scrape up the browned bits.
Stir in heavy cream.
Add Dijon mustard, Worcestershire sauce, and 3 tablespoons of Heat Street Detroit MoTown Red Jalapeño Hot Sauce.
Simmer for 3–4 minutes.
Stir in Parmesan until smooth.
Taste and add another tablespoon of hot sauce if you want more heat.
Step 3: Finish
Return the venison and any resting juices to the skillet for about 30 seconds.
Spoon the sauce over each steak.
Garnish with chopped parsley.
Serving Suggestions
Serve with:
Garlic mashed potatoes
Roasted asparagus
Grilled mushrooms
Charred Brussels sprouts
Buttered wild rice
Chef's Tips
Venison is extremely lean—avoid cooking beyond medium-rare to keep it tender.
Let the meat rest before slicing to retain its juices.
The cream balances the tang and gentle heat of the red jalapeño sauce while allowing the venison's natural flavor to remain the star.
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