6-INGREDIENT |
30-MINUTE
Beer cheese and venison is the combo you never knew you were looking for. If you’d like the cheese to have a bit of zip, feel free to add chili powder, minced jalapeños, or your choice of hot sauce (sriracha works nicely) to taste along with the mustard. Serve this with a baked potato or steamed vegetables.
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
4
1 cup beer
2 cups shredded sharp cheddar cheese
1 (8-ounce) package cream cheese
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon Dijon mustard
5 tablespoons unsalted butter
4 (6- to 8-ounce) venison backstrap steaks, cut 1 inch thick
Freshly ground black pepper
1.
In a medium saucepan, bring the beer to a boil over medium-high heat. As soon as it boils, remove it from the heat. Add the cheddar, cream cheese, 1 teaspoon salt, and mustard and stir with a wooden spoon until melted, smooth, and combined.
Cover with a lid and let sit over very low heat while you sear the steaks.
2.
In a large cast-iron skillet, melt the butter over medium-high heat. Pat the steaks dry with a paper towel and season with salt and pepper on both sides. Add the steaks to the skillet and cook for 3 to 4 minutes per side or until the internal temperature reaches 130°F (for rare), or the meat reaches your desired degree of doneness.
3.
Transfer the steaks to a platter and let rest for about 3 minutes. To serve, drizzle the beer cheese over the venison steaks.
Pro Tip:
Once you master this easy beer cheese recipe, start adding other flavorful ingredients, like shallots, garlic, or cayenne, to change things u
p a bit.