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Blackened Venison Tips with Bleu Cheese-White Balsamic Sauce Recipe

This one's a winner

Blackened Venison Tips With Bleu Cheese-White Balsamic Sauce
Blackened Venison Tips With Bleu Cheese-White Balsamic Sauce Jon Whittle

Nothing says wow like sophisticated venison tips served with a sauce that’s not only tangy and a little sweet on the palate, but warms the soul as well. F&S Boatwork’s John Floyd has been holding out on us. This dish pairs perfectly with a Tito’s Mythical Martini.

Ingredients: Serves 4

  • 8 oz. venison tips, cut into bite-size pieces

For the Seasoning

  • 5 Tbsp. sweet paprika
  • 2 tsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 Tbsp. dried thyme
  • 1 Tbsp. fresh-ground black pepper
  • 1 tsp. cayenne pepper
  • ½ tsp. kosher salt
  • ¼ white onion, julienned
  • 3 tsp. vegetable oil

For the sauce:

  • ¼ cup white balsamic vinegar
  • 4 oz. bleu cheese
  • ½ cup heavy cream
  • ¼ tsp. dried thyme


Toss the venison tips with the salt and 1 teaspoon of the oil, and allow to rest, covered, for a minimum of 30 minutes to overnight in the refrigerator. In a small saucepan, heat the balsamic vinegar, thyme and cheese until reduced by approximately half. Add the cream, and simmer for a few more minutes, until thickened enough to coat the back of a spoon; keep warm. Mix the blackening seasoning ingredients together, and heat a 12-inch cast-iron skillet over a hot grill with the remaining oil, rubbing the oil around with a paper towel so that the pan is lightly greased. Once the pan is smoking-hot, press the tips on two sides into the blackening seasoning, and add them to the hot skillet. Cook the tips for 1 minute on both sides until blackened, then remove to rest for 1 minute. Pour ¼ cup of the sauce onto one side of a serving plate, and arrange the tips to the other; serve with remaining sauce on the side for dipping.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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