Deer Steak Recipes

1. Classic Seared Venison Steak

This simple method focuses on achieving a beautiful crust while keeping the interior tender.

Ingredients

• 2 (6-8 oz) deer steaks, about 1 inch thick
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• Salt and freshly ground black pepper to taste

Instructions

1. Pat the deer steaks completely dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil in a heavy-bottomed skillet (cast iron preferred) over medium-high heat until shimmering.
3. Sear the steaks for 3-4 minutes on the first side until a dark crust forms.
4. Flip the steaks. Reduce heat to medium. Add butter, garlic, and rosemary/thyme to the pan.
5. Baste the steaks with the melted butter/herb mixture as they finish cooking.
6. Cook for another 2-4 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Remove from the pan and let rest on a cutting board for 5-10 minutes before slicing against the grain.

2. Red Wine Marinade for Venison

A red wine marinade adds moisture and deep flavor to venison. Marinate for a minimum of 4 hours.

Marinade Ingredients

Ingredient	Quantity
Red Wine (Dry)	1 cup
Olive Oil	1/4 cup
Worcestershire Sauce	2 tablespoons
Brown Sugar	1 teaspoon
Bay Leaf	1
Garlic Powder	1/2 teaspoon

Cooking Instructions

1. Combine all marinade ingredients in a resealable bag. Add the deer steaks and ensure they are fully coated. Marinate in the refrigerator for 4-12 hours.
2. Remove steaks from the marinade and pat them dry. Discard the remaining marinade.
3. Grill or pan-sear the steaks using the temperature guidelines from the Classic Seared Venison Steak recipe.

Recommended Doneness Temperatures

Venison is best served rare to medium-rare.

Doneness	Internal Temperature
Rare	120-125°F (49-52°C)
Medium-Rare	130-135°F (54-57°C)
Medium	135-140°F (57-60°C)
Well-Done	AVOID

Pairing and Serving Suggestions

Deer steak pairs well with rich, earthy, or slightly sweet side dishes.

Side Dish	Description
Roasted Root Vegetables	Carrots, parsnips, or potatoes roasted with herbs.
Wild Rice Pilaf	A nutty, flavorful grain dish.
Mushroom Sauce	A creamy or red wine-based sauce to complement the meat's flavor.
Mashed Sweet Potatoes	Adds a touch of sweetness to balance the savory venison.