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

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!

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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