Wild In The Kitchen: Blackened Venison Tenderloin With Cajun Cream Sauce

4 venison tenderloins

Old Bay Blackened Seasoning

1/2-lb. brussels sprouts

Bacon drippings

2 medium Vidalia onions

2 tomatoes chopped

4 garlic cloves, chopped

1 Tbsp. McCormick Cajun seasoning

1 pint Half and Half

2 Tbsp. butter

Season tenderloins with blackened seasoning. Get a cast iron pan very hot and turn on exhaust fan on stove. Cooking them outside is better. Sear the meat to create a crust. After you sear the tenderloins, finish cooking them in the oven until desired doneness. On a sheet pan with parchment paper, cut brussel sprouts in half and drizzle with bacon drippings. Bake until crispy. The cream sauce is made in the same pan as the tenderloins. Add 2 Tbsp. of butter to the pan. Add the onions, tomatoes, garlic, Half and Half and Cajun seasoning. Slice the venison thinly (between a 1/4- and 1/2-inch thick). Serve alongside the roasted sprouts and top with cream sauce.