This is by far my favorite way to cook venison steak. I am not doing anything special, but my simple steps enhances the flavor of the steak so much!
Here are a few tips to make the steak the best it can be:
- The steaks must be at least 2.5cm (1″) thick. Otherwise, they will be tough and dry. If your butcher makes thinner steaks, change butcher!
- The steaks must be dry when they hit the pan. You have to really pat them dry at step 1!! This step will ensure the steaks grill well.
- The steaks must be cooked at a doneness of rare to medium, not more! Overcooking your venison will make it dry and tough. No No!
- Accompany your steak with a delicious sauce. A sauce will add depth to the taste of your steak and you will have an even more pleasant experience. Here are a few you may like: demi-glace sauce, chimichurri sauce, New York style sauce.
The Best Way to Cook Venison Steak.
Course: MeatsDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesIngredients
4 venison steaks (200g each and should be 1″ thick)
Salt and pepper to taste
1 tsp of vegetable oil
1/4 cup of butter
2-3 branches of fresh rosemary or fresh thyme (can be 1/2 tsp of dried thyme, but it is not as good)
4 garlic cloves, crushed and peeled (keep whole, but crush well with the palm of your hand)
Directions
- Heat a skillet under medium-high heat. Pat the steaks dry. Sprinkle the steaks with salt and pepper. When hot, coat the bottom of the skillet with the vegetable oil and add the steaks.
- Cook for 2 minutes per side to color the steak. Your goal should be to cook the steak to rare or medium-rare (the steak will have less gamy taste this way).
- Add the butter, the rosemary and the garlic to the pan. Keep the rosemary and the garlic in the butter as it melts to aromatize the latter. When the butter is melted, constantly splash some butter on top of the steaks with a spoon, 20-30 seconds per side.
- Remove the steaks from the pan. Add the butter, the rosemary and the garlic on top of the steaks. Let the steaks rest for 5 minutes before eating.
- The steaks are now done! Serve with your favorite sauce (here’s a good idea for a sauce: demi-glace sauce) and the sides of your choice.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The venison steaks can be replaced with any grocery bought steak (I recommend Ribeye). Adjust time of cook depending on the size of the cut.
- The venison steaks can be from any venison, such as deer, moose, elk, caribou, etc.
- The venison steaks can be replaced with any waterfowl breast. Adjust the cook time depending on the size of the cut.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
