Venison Filet with Smoked Paprika Butter

We’d never made whipped butter before, but we’ve seen it served a lot during our trips to Switzerland. It was often infused with herbs or spices and served atop baked fish or Schnitzel. While we highly recommend using it as an accompaniment for those, we decided to pair it with a pan-fried Venison Filet to make this entree. The whipping process makes the butter much less dense than a stick of butter is, and thus, it melts evenly over your entree, coating it with infused buttery goodness! As for the venison, we decided to keep that simple and let the natural flavours shine…just a quick flour dusting and then searing on Cast Iron was all it needed!

We served this with Smashed Baby Potatoes and Pan Roasted Cauliflower that our friend made. It would also go very well with Roasted Brussels Sprouts or Roasted Asparagus as a green side and Mashed Potatoes (try our Sneaky Mashed Potatoes!).

Lastly, you will likely have extra whipped butter. Keep it! We’ve got a few upcoming recipes that use the leftovers….and until then, it spreads nicely over fresh bread!

Time: 25 Minutes

Ingredients:

  • 1/4 Inch Thick Venison Steaks (You can use Beef instead though)
  • All Purpose Flour
  • Butter (for cooking the steaks)
  • For the Butter (makes enough for probably 8-10 steaks…as noted above, there are many uses for the leftover butter)
    • 1/2 Cup Butter
    • 1 Tablespoon Milk (We used 2%)
    • Smoked Paprika

Method:

  • Set your butter out in the bowl of your stand mixer in the morning, and let it sit all day to soften a bit at room temperature.
  • About a half hour before you want to start cooking, pull your venison out of the fridge to let it warm closer to room temperature.
  • When you’re ready to start cooking, begin to heat a cast iron pan.
  • Coat your venison filets in your flour, and set aside.
  • Melt some butter in your pan, and when it is hot, place your steaks into the pan. Let them cook for about 5-6 minutes, and then flip to the other side (adding butter to the pan as necessary). Note: Timing will depend on thickness of your steaks.
  • While your steaks cook, add a tablespoon of milk to your butter in the stand mixer, and sprinkle in your smoked paprika. Using the whisk attachment, begin to combine on the low speed setting, and gradually increase the speed as the milk starts to be incorporated into the butter. It should take you about 5 minutes until your butter is ready to go!
  • When your venison reaches an internal temperature of at least 145 degrees F, you’re all set.
  • Plate your venison, and scoop some butter on top.
  • Let the butter begin to melt, devour, and enjoy!

2 comments

  1. I have a few comments that might interest you.
    In Germany, but also in France (which is probably the place where these recipes were developed), there are a few enhanced butter concoctions for a variety of uses. Without looking these different butters up, here goes my top 5:
    1. Herb Butter for steaks, snails and fish – butter, parsley, thyme, salt, garlic,
    2. Garlic Butter primarily for baked potatoes and steak or fish. Very clean.
    3. Tarragon/Fennel Butter Just add fresh or dried tarragon leaves and crushed fennel seeds. add salt. You can combine this (with panfried fish) by splashing a shot of Pastis (a french licorice alcohol) over the fish before you plate it.
    4. Cafe de Paris Butter butter shallots, parsley, dill marjoram, thyme, rosemary, Worcestershire sauce, pepper, red paprika powder, garlic, lemon juice, mustard. This is a still slightly secret recipe from the family Bourbier, cooks In Geneva, who ran the restaurant Coq d’or. If you want the exact quantities, you can google it.
    5. One last one for today. anchovies, Cognac, capers and a dusting of curry all mixed with butter. Madras curry is nice if you like a little complex heat.

    Though dusting meat before frying it is a popular practice, it tends to inhibit the Maillard reaction, giving you less taste from your fried meat than if you dry it well with kitchen rolls and fry it without the flour. Look at the last picture you posted to see what I mean. You’re frying the flour, not the meat. Don’t get me wrong, I dust some Schnitzels too, but very lightly, and make sure I have the heat high enough to brown the flour to give it some taste. Or I’ll add it to goulash meat to brown the pieces. But there it is used to thicken the sauce before adding cornstarch or other thickeners.

    To fluff butter, you don’t have to add milk, just wait until the butter has softened outside of the fridge. Then use a whisk and aquire a feel for when the butter softens and starts to incorporate more air and becomes fluffier.

    Happy cooking!

    1. I love those butter flavouring ideas! Thank you for sharing. I think I’m most excited to try the Cafe de Paris Butter (I love Worcestershire).

      You’ve also certainly got my attention about the Maillard Reaction. I’m going to have to research and learn more about that. Now, I’m curious to do a side by side cook test and compare the flavour (and texture) differences between floured and non-floured.

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