- 1 pack venison sirloin steak, trimmed of any silver skin and cut into large bite-sized pieces (abt 1 1/2")
- 1 package venison bone broth, or other low sodium broth
- 1 1/2 Tbsp neutral oil
- 1 medium onion, diced
- 2 sticks celery, diced
- 1 medium green bell pepper, diced
- 1/2 tsp fine sea salt and freshly ground black pepper, plus more as needed
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 bay leaf
- 1/2 tsp dried thyme
- Pinch cayenne pepper
- 1 1/2 Tbsp Worcestershire sauce
- A few dashes vinegary Louisiana hot sauce such as Crystal or Tabasco, plus more for serving
- 4 Tbsp butter, divided
- 1 1/2 Tbsp Creole seasoning
- 2 Tbsp chopped fresh parsley
- 2 green onions, trimmed and sliced into thin rings
Place a medium sauce pan over medium heat and add 1 Tbsp oil. Add the onion, celery, and bell pepper along with the ½ tsp each of salt and pepper. Cook until the vegetables have softened but not browned, about 5 minutes adjusting the heat as necessary. Add the garlic and cook for 1 more minute.
Add the stock, tomatoes, bay leaf, thyme, cayenne, Worcestershire sauce, and hot sauce. Raise the heat and bring to a simmer, then lower the heat to maintain the simmer. Cook until the sauce has reduced a bit and slightly thickened up about 25-30 minutes.
When the sauce is just about done melt 2 Tbsp butter (in a small sauce pan or in the microwave). Place the steak bites into a bowl and pour over the melted butter. Add the Creole seasoning and mix well. If your seasoning is salt-free then add ½ tsp salt. Place a large cast iron pan or other heavy bottomed pan over high heat. Turn your exhaust fan on high or open some windows ☺.
When the pan is super hot add the remaining ½ Tbsp oil and swirl to coat the bottom. Add the steak bites in one layer and cook undisturbed for about 1-1/2 minutes until the meat has developed a very dark crust. Turn the meat over and cook for 30 to 45 seconds on the other side and then remove the meat from the heat to a plate.
Add the remaining 2 Tbsp butter and the parsley to the sauce and stir to incorporate. Taste for seasoning, adding salt as needed. Ladle a half cup or so of the sauce into shallow bowls and divide the steak bites and any juices from the plate among the bowls. Sprinkle with the scallions and serve, passing hot sauce at the table.