Herb Butter

1 tblsp minced rosemary
1 shallot, minced
1 clove garlic, minced
1/4 cup water
1  cup  unsalted butter, softened
2 tblsp minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon white pepper

INGREDIENTS:

DIRECTIONS:

GRILLED VENISON MIGNON WITH HERB BUTTER

Recipes:

click on recipes below to view.

Venison Mignon

4 6-8  oz venison backstrap steaks
6 oz Creole Garlic marinade
1 tblsp Cajun Shake

For the Herb Butter: Combine rosemary, shallot and garlic  with the water in a small saucepan. Boil for 1 minute; strain and cool. Combine  with the butter, parsley, salt and white pepper in a food processor container;  process until smooth. Shape into a roll on waxed paper. Chill until  firm.

For the Venison:  Inject each steak with 1 1/2 oz of Creole Garlic Marinade and sprinkle Cajun  Shake evenly over all sides of meat.

Grill steaks over medium/hot coals  until desired doneness. Serve topped with the Herb Butter

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