Venison Steaks with Bourbon Butter Recipe
Mouth-watering venison steaks with savory bourbon butter.
(Photo courtesy of Adam Berkelmans)
November 28, 2025
By Adam Berkelmans
Print Recipe
What we’re creating here is a compound or finishing butter, meaning butter that has had ingredients mixed into it to create new flavors. You can add pretty much anything to butter to make it a compound butter, but bourbon works especially well with butter that’s going to be melted over venison steaks. Some other subtle flavors are also added, including shallot, herbs, and Dijon mustard, providing richness and complexity without overwhelming the flavor of the venison.
If you don’t end up using all of the butter, keep it well-wrapped in the fridge for a week, or the freezer for a couple of months.
Serves: 2-4 (depending on size of steaks)Prep Time: 45 minutesCook Time: 10 minutes (finish steak to your desired "doneness")
Ingredients:
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1 stick butter (8 tablespoons), softened 1/2 shallot, very finely minced 1.5 tablespoons bourbon 1 tablespoon finely minced parsley 2 teaspoons finely minced chives (optional) 1/2 teaspoon smooth Dijon mustard (For the steaks) 4 venison loin (backstrap) steaks, Kosher salt, 1 tablespoon lard or oil, Black pepper(Photo courtesy of Adam Berkelmans) Directions:
(For the butter) Add the shallots and bourbon to a bowl and let them marinate for 10 minutes. Add the rest of the butter ingredients and mix well.Spoon onto a piece of plastic wrap and roll it to make a log. Spin the sides closed until the log becomes firm. Set in fridge until ready to use. (For the steaks) Season steaks generously with salt. Heat lard or oil in a cast iron skillet over high heat. Sear steaks on both sides until well-browned, with the interior cooked to your liking. I like my steaks medium rare at 130°F. Slice off coins of the compound butter to sit on top of the steaks while they finish cooking.Take off heat, season with black pepper, and let rest for 5-10 minutes. Enjoy!
Adam Berkelmans
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for wild food and a proponent of nose-to-tail eating. A Jack-of-all-trades, but master-of-none, he has spent a lifetime collecting knowledge and experiences, trying his hand at wilderness canoe guiding, whole animal butchery, hazard tree removal, riparian restoration, arborist work, organic vegetable farming, park operations, food blogging, recipe development, and education.
Starting his brand, The Intrepid Eater, in 2020 as a response to the pandemic, he has since developed over 600 recipes, which can be found on his website, www.theintrepideater.com, and across hunting and outdoor media, both online and in print. With a heavy focus on wild foods, he derives inspiration for his recipes from international flavors and techniques and looks to make his plates pop with bright natural colors and flavors.
He also works closely with Harvesting Nature, providing support as managing editor, podcast host, writer, cooking and butchery instructor, and recipe contributor.
A Canadian, Adam spends his time between Ottawa and a cozy lake house north of Kingston, Ontario, with his partner Kathy and small münsterländer Arrow. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
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