Ingredients
- 600 g venison steaks (about 150-200g each)
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- salt and pepper to taste
- 2 tbsp butter
- 1/4 cup red wine (optional)
- 1/4 cup beef or vegetable broth
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Fresh parsley for garnish (optional)
Instructions
- Take the venison steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will help them cook more evenly.
- In a bowl, combine the olive oil, minced garlic, chopped rosemary, and chopped thyme. Rub this mixture all over the venison steaks.
- Season the steaks with salt and black pepper to taste. Let them marinate for at least 15-20 minutes.
- Heat a skillet or frying pan over medium-high heat. Add 1 tablespoon of butter to the pan.
- Once the butter has melted and the pan is hot, add the marinated venison steaks.
- Sear the steaks for about 3-4 minutes on each side for medium-rare, or longer if you prefer your steaks more well-done. Cooking time will vary depending on the thickness of the steaks and your desired level of doneness.
- Transfer the cooked steaks to a plate and cover them with aluminum foil to keep them warm.
- In the same skillet, add the red wine (if using) and deglaze the pan, scraping up any browned bits from the bottom.
- Add the beef or vegetable broth, balsamic vinegar, and honey to the skillet. Stir well and let it simmer for a few minutes until the sauce has reduced and thickened slightly.
- If needed, adjust the seasoning with more salt and pepper to taste.
- Pour the pan sauce over the cooked venison steaks.
- Garnish with fresh parsley if desired.
- Serve the venison steaks with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a salad.Enjoy your delicious venison steak with a flavorful pan sauce!
Nutrition Facts
Venison steak
Serving Size
1 Serving
Amount per Serving
Calories
375
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
134
mg
45
%
Sodium
133
mg
6
%
Potassium
635
mg
18
%
Carbohydrates
6
g
2
%
Fiber
0.1
g
0
%
Sugar
5
g
6
%
Protein
46
g
92
%
Vitamin A
203
IU
4
%
Vitamin C
1
mg
1
%
Calcium
18
mg
2
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.