For many meat lovers, venison – the lean, flavorful flesh of deer – is a highly sought-after delicacy. However, cooking venison steaks can be a bit tricky if you’re not familiar with the unique properties of this wild game meat. Fear not, with the right techniques, you can effortlessly transform venison into a tender, mouthwatering dish.
1. How To Cook Venison Steak in Oven (Serving: 2)
Ingredients
- 2 venison steaks, about 1-inch thick
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
Preheat your oven to 400°F (200°C).
Pat the venison steaks dry with paper towels and place them on a clean cutting board or plate.
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Rub this seasoning mixture evenly over both sides of the venison steaks.
Heat the olive oil in a large, oven-safe skillet or cast-iron pan over medium-high heat.
When the oil is shimmering, add the seasoned venison steaks to the pan. Sear for 2-3 minutes per side to get a nice brown crust.
Once seared, transfer the skillet or pan directly to the preheated oven. Roast the venison steaks for 8-12 minutes, flipping halfway, for medium-rare doneness. The internal temperature should reach 130-135°F (54-57°C).
Remove the venison from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice the venison steaks against the grain into 1/2-inch thick slices and serve immediately.
Venison is a lean meat, so it’s important not to overcook it. The high-heat searing followed by oven roasting helps lock in the juices and flavor. Serve the venison steaks with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy your perfectly cooked venison!
2. How To Cook Venison Steak on the Stove (Serving: 4)
Ingredients
-
4 venison steaks (½ lb each, about 1-inch thick)
-
Salt and pepper to taste
-
1 teaspoon vegetable oil
-
¼ cup butter
-
2–3 sprigs fresh rosemary or thyme (or ½ teaspoon dried thyme)
-
4 garlic cloves, crushed and peeled (keep whole)
Instructions
Step 1: Prepare the Steaks
Start by patting the venison steaks dry with paper towels. This helps the meat sear properly and develop a caramelized crust. Season both sides generously with salt and pepper.
Because venison is lean, seasoning well enhances its flavor and balances the gamey notes. Let the steaks rest at room temperature for about 15–20 minutes before cooking. This allows for even cooking throughout.
Step 2: Heat the Pan
Choose a heavy skillet, preferably cast iron, for the best sear. Heat the pan over medium-high heat, then add 1 teaspoon of vegetable oil. Wait until the oil shimmers and just begins to smoke—this indicates it’s hot enough for searing.
Step 3: Sear the Venison
Place the steaks in the hot skillet, being careful not to overcrowd the pan. Sear each side for about 2 to 3 minutes or until a golden-brown crust forms. Avoid moving the steaks too soon; letting them sit helps create a perfect crust.
Step 4: Add Flavor Enhancers
Once both sides are seared, reduce the heat to medium. Add ¼ cup of butter, crushed garlic cloves, and fresh rosemary or thyme to the pan. The butter will melt and combine with the herbs and garlic, creating a fragrant basting liquid.
Step 5: Baste and Finish Cooking
Tilt the pan slightly so the butter pools on one side. Using a spoon, continuously baste the steaks with the melted butter mixture for about 1–2 minutes per side. This step infuses the meat with rich flavor and moisture.
Cook until the internal temperature reaches:
-
125°F (52°C) for rare
-
130–135°F (54–57°C) for medium-rare
-
140°F (60°C) for medium
Avoid cooking venison beyond medium, as it can quickly dry out due to its low fat content.
Step 6: Rest and Serve
Transfer the steaks to a plate and cover loosely with foil. Let them rest for 5–7 minutes to allow the juices to redistribute throughout the meat. Serve with roasted vegetables, mashed potatoes, or a red wine reduction sauce.
3. How To Cook Venison Steak on the Grill (Serving: 4)
Ingredients
-
2 lb venison steak (sirloin, round, loin, or your preferred cut)
-
2 tablespoons soy sauce
-
2 tablespoons Worcestershire sauce
-
2 tablespoons balsamic vinegar
-
2 tablespoons olive oil
-
1 tablespoon honey
-
1 tablespoon spicy brown mustard
-
2 teaspoons Italian seasoning
-
2 teaspoons garlic, minced
-
½ teaspoon salt
-
½ teaspoon black pepper
Instructions
Step 1: Make the Marinade
In a medium mixing bowl, combine soy sauce, Worcestershire sauce, balsamic vinegar, olive oil, honey, mustard, Italian seasoning, minced garlic, salt, and black pepper. Whisk until all ingredients are well incorporated. The combination of savory, tangy, and sweet flavors will tenderize and season the venison beautifully.
Step 2: Marinate the Steaks
Place the venison steaks in a resealable plastic bag or shallow dish. Pour the marinade over the meat, making sure all surfaces are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight. The longer the marinating time, the more flavorful and tender your steaks will become.
Step 3: Prepare the Grill
Preheat your grill to medium-high heat (about 400°F / 200°C). If using a charcoal grill, let the coals turn ashy gray before cooking. Lightly oil the grates to prevent sticking and to help the meat achieve those classic grill marks.
Step 4: Grill the Venison
Remove the steaks from the marinade and let excess liquid drip off. Place them directly on the hot grill. Cook for 3 to 4 minutes per side for medium-rare, depending on thickness. Because venison is lean, it cooks faster than beef—so keep a close eye on it.
Use a meat thermometer for accuracy:
-
125°F (52°C) for rare
-
130–135°F (54–57°C) for medium-rare
-
140°F (60°C) for medium
Avoid cooking beyond medium, as the meat can quickly toughen.
Step 5: Rest and Slice
Once cooked to your liking, transfer the venison steaks to a plate and cover loosely with foil. Let them rest for 5–10 minutes before slicing. This resting period locks in moisture and ensures tender bites.
Step 6: Serve
Slice the steaks against the grain and serve with your favorite side dishes—grilled vegetables, garlic mashed potatoes, or a fresh salad. Drizzle any leftover juices from the resting plate over the meat for extra flavor.
Cooking venison steak at home can be an incredibly rewarding experience. By following these steps, you’ll achieve tender, juicy venison steaks bursting with flavor every time. So next time you have venison in your kitchen, don’t hesitate—fire up your oven, skillet or grill and create a meal that’s rustic, elegant, and undeniably delicious.
