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Venison Steak

Learn how to select, marinate, and perfectly cook deer steak for a mouthwatering meal that's full of flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Game Meat, Wild Game
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces Venison steaks Choose tender cuts like backstrap or tenderloin for best results.
  • 1 tablespoon Salt Apply early to draw out moisture and enhance crust.
  • 1 teaspoon Black pepper Add to taste.
  • 1 tablespoon Oil Use for searing, such as vegetable or canola oil.
  • 2 tablespoons Butter To finish the steak after cooking.
For the Marinade
  • 1/4 cup Olive oil Base for the marinade.
  • 2 tablespoons Balsamic vinegar or lemon juice Adds acidity to tenderize the meat.
  • 2 cloves Garlic, minced Enhances flavor.
  • 1 tablespoon Fresh rosemary, chopped Herb for flavor, can substitute with thyme or parsley.
  • 1/4 cup Red wine or Worcestershire sauce Optional addition for complexity.

Method
 

Preparation
  1. Pat the venison steaks dry to ensure a good sear.
  2. Salt the steaks generously and add black pepper or preferred seasonings.
  3. Prepare the marinade by mixing olive oil, balsamic vinegar or lemon juice, minced garlic, chopped rosemary, and optional red wine or Worcestershire sauce.
  4. Marinate the steaks for at least one hour or overnight in the refrigerator.
Cooking
  1. Heat a cast-iron skillet over medium-high heat and add a splash of oil.
  2. Once the pan is hot, add the steaks, searing each side for about 2-3 minutes, depending on thickness.
  3. For thicker cuts, transfer to a preheated oven at 375°F and cook for an additional 3-5 minutes or until desired doneness.
  4. Remove from heat, add butter on top, and allow to rest for 5-10 minutes before serving.

Notes

Serve with sides like crispy potatoes, garlic mashed potatoes, or grilled vegetables. Feel free to add a dollop of compound butter for extra flavor.