Venison steak

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!