Venison Chateaubriand
Venison Chateaubriand is an moderately easy dinner. Made with 2 lb. venison backstrap, 1 stick butter, 2 tsp. garlic powder, 2 tsp. celery salt and 16 oz. philadelphia cream cheese, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350.
Remove all fat on venison.
Melt butter (saving 2 tbsp.) and add garlic powder and celery salt.
Put venison in oblong cake pan and pour melted seasoned butter and Maggi sauce over meat.
Bake uncovered for 30 minutes.
Turn while cooking.
While venison is baking, place reserve butter in a large skillet.
Add cream cheese and mash with a spatula over medium heat for 20 minutes, or until mixture becomes a thick gravy.
Add wine and cook another 10 minutes.
π· Perfect Pairings
Complete your meal with these
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