Venison Chateaubriand
A rich and savory venison Chateaubriand featuring tender backstrap in a garlic and celery seasoned butter, complemented by a creamy cheese and wine gravy, perfect for special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Remove all fat from the venison backstrap.
- Melt the butter and set aside 2 tablespoons.
- Add garlic powder and celery salt to the melted butter.
- Place the venison in an oblong cake pan and pour the seasoned melted butter and Maggi or Worcestershire sauce over it.
- Bake uncovered for 30 minutes, turning the meat halfway through.
- While the venison is baking, place the reserved butter in a large skillet.
- Add the Philadelphia cream cheese and mash with a spatula over medium heat for 20 minutes, until the mixture becomes a thick gravy.
- Add the dry sherry or rosé wine and cook for another 10 minutes.
- Finish by adding a jigger of brandy if desired.
Nutrition & Diet Analysis (per serving)
312
kcal
16% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).