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Juicy, tender venison steaks with a perfect savory crust. This simple pan-searing method with garlic and herbs brings out the rich, natural flavor of the game meat, all in under 20 minutes.
Prepare the Venison
Sear the Steaks
Baste with Aromatics
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Juicy, tender venison steaks with a perfect savory crust. This simple pan-searing method with garlic and herbs brings out the rich, natural flavor of the game meat, all in under 20 minutes.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 324.13 calories per serving with 34.92g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Rest the Meat
Slice and Serve
Substitute the fresh thyme with 1-2 sprigs of fresh rosemary for a more robust, pine-like flavor that pairs beautifully with game meat.
Create a simple spice rub by mixing the salt and pepper with 1/2 teaspoon of smoked paprika, 1/4 teaspoon of onion powder, and a pinch of cayenne pepper. Rub it onto the steaks before searing.
After removing the steaks to rest, discard excess fat from the pan. Deglaze with 1/4 cup of red wine or beef broth, scraping up any browned bits. Let it reduce by half, then swirl in a tablespoon of cold butter. Pour over the sliced steak.
Venison is incredibly rich in high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
This game meat is a fantastic source of heme iron, which is easily absorbed by the body and helps prevent anemia. It's also packed with B vitamins, particularly B12 and B6, crucial for energy production and neurological health.
Compared to beef, venison is significantly lower in saturated fat and cholesterol, making it a heart-healthier choice for red meat lovers.
A single serving of this Pan-Seared Venison Steak (approximately 170g) contains around 320-360 calories, depending on the exact cut of venison and amount of butter absorbed.
Yes, it is a very healthy option. Venison is a lean red meat, high in protein, low in fat and cholesterol, and packed with essential nutrients like iron, zinc, and B vitamins.
The 'gamey' flavor can be mellowed by soaking the steaks in buttermilk or a simple saltwater brine for 2-4 hours in the refrigerator before cooking. Be sure to rinse and pat the meat completely dry afterward.
Tender cuts are best for this quick-cooking method. Look for loin (backstrap) or tenderloin steaks. Steaks from the leg (round) can also be used but may be slightly less tender.
It is strongly advised not to cook venison well-done. Because it is so lean, cooking it past medium (140°F / 60°C) will result in a dry, tough, and livery-tasting steak.
Venison pairs well with earthy and slightly sweet flavors. Great accompaniments include creamy mashed potatoes, roasted root vegetables (like carrots and parsnips), a simple green salad with a vinaigrette, or a fruit-based sauce like a cherry or blackberry reduction.