How To Cook A Venison Steak

Cooking a venison steak can be tricky and if it’s not cooked right, you might end up with a gamey piece of meat that will either be too strong or too unfamiliar for your tastebuds.

Venison is prized for its texture, flavor, and nutritional properties. It is widely considered to be better than beef and is served across the world but will commonly be found in the European or North American regions.

If you want to cook a venison steak at home to change things up then you might want to brush up on some basics first! 

How to cook a venison steak? A venison steak can be cooked in several ways to reduce its mild gamey flavor. It can be seared, basted, and broiled – but perhaps the best way to cook and serve a venison steak is to pair it with the right sauces and sides! 

Read below to learn more about how to properly cook a venison steak, a few dishes that you can serve it with, and the best recipe for a world-class venison steak from the comfort of your home!

Venison Vs. Beef

Venison was once considered to be meat from any game animal but has now been designated to any meat that is sourced from an elk or a deer.

Many people find venison to be divisive—some love it, others are dicey about it. However, if you ask the people who dislike it, they will blame its gamey flavor to be the root cause of its aversion.

The reason behind this debate is simple; most people are just too accustomed to beef! 

Beef provides a neutral texture that isn’t too dense or too overpowering. Every part of a cow can be taken into account and can also be cooked up in different ways.

Venison is also as diverse but sadly, not many can enjoy it because, most of the time, it simply isn’t prepared the right way!

The closest meat that resembles venison is perhaps mutton or lamb – but deer meat is generally considered to be a bit on the stronger side since it also comes from a larger animal.

Venison is known for its lean meat that has heart-healthy properties, especially compared to beef. But unlike beef, venison can take a bit more time to cook, especially if you want to eliminate or reduce its gamey flavor.

Cooking Venison The Right Way – Techniques And Tricks

Why do most people end up with gamey-tasting meat when making venison at home? 

The answer lies in the preparation of the meat! If you want to cook an excellent venison steak at home then we highly recommend that you start from the top!

Sourcing 

Venison can refer to any part of the deer but just like beef cuts, you can source any part of the animal simply by visiting a trustworthy local butcher. 

For the best steaks, get the striploin or the leg/round venison if you want the most succulent and balanced fillets. 

Make sure that the meat is as fresh as possible and is stored properly. Remember, venison is subject to all the care that is typically required for other types of meat, especially beef!

Using properly stored and fresh meat will make all the difference in how the steak ends up looking and of course, tasting too! 

Part of its gamey-ness can simply be reduced if the meat is sourced fresh and is stored and cleaned properly.

To store venison, simply place it in a freezer-safe bag and store it in the freezer. The meat will remain good for up to 3 months but we highly recommend that you consume it within the week of purchase to get the most out of its flavor. 

You can also refrigerate the meat by placing it in a zip lock bag. Keep the meat stored at 40°F and make sure that it is away from the fridge door. Use refrigerated venison within 48 hours for the best results. 

Cleaning

Once the meat is thawed, you will need to clean it properly. While many professional butcher shops will take care of this step from their end, it is still a great idea to clean the meat once again, especially if you have recently thawed it.

Thawed meat is prone to releasing blood so it is generally required to be cleaned under the sink.

Use clean tap water and gently rinse the venison until it is completely clear. Pat-dry the meat and optionally set it aside for no more than 2 hours at room temperature.

Preparation

The key to making a great venison steak is to not just season it properly but to also use the right cooking method. 

Typically, venison requires the following cooking steps and methods:

Seasoning

One of the biggest mistakes that people make while cooking venison is that they use all sorts of seasonings to mask the gamey flavor of the meat.

This is the wrong approach since it takes away from the natural flavor of venison and you end up making a piece of meat that is devoid of any character or discernable difference from other types of meat. 

The right way to season a venison steak is to just use salt and pepper. 

That’s right! These two ingredients are all you require to bring out the flavor and reduce the gamey-ness of the venison. No fancy herbs or spice blends are required! 

If you’re wondering where the other flavorings will come from—well, the basting and sauce will take care of the rest. Don’t worry, we will also attach a thorough recipe at the end too!

Searing

Searing venison is absolutely necessary. There is no other way around it. You can’t just broil the steak in the oven or hop it over a grill! 

To maintain the texture and flavor of the meat you must first sear it in a heavy-bottom skillet with olive oil. 

The oil will keep the meat from drying and help break down the surface of the venison. It will also help it achieve an incredible char, as it superficially caramelizes and renders the meat fibers.

Remember, venison doesn’t have a lot of fat! So, you will have to quickly get an even sear on all sides without overly drying the meat. Once seared, the meat should be bounce-y, when you touch it. 

Basting

As the steak is about to get completely seared, add in a block of butter and let it melt.

Then turn down the heat and baste the steak with the hot butter for 3-4 minutes. This will give the steak an incredibly juicy and succulent texture and flavor.

The butter will work its way through the superficial layer of the venison and will permeate all the seasoning while also adding a rich, juicy flavor to the meat. 

This step is crucial as it will have the most impact in taming the gamey flavor of the venison. 

Oven Heating

Once the meat has been seared and basted, you will have to work quickly and shift the venison steak over a piece of foil. Fold the foil and cover all sides of the steak to prevent it from drying. 

Put the steak in the oven at high heat for about 10 minutes.

This step is important because it will allow the juices to redistribute and will also tenderize the meat so that it is perfectly cooked on the inside and completely succulent and safe to eat on the inside. 

The inside of the venison must have a pinkish hue – and don’t worry about the gamey flavor because most of it will have been eliminated by the end of this step. 

Garnishing

You can’t just use basic garnishing to finish a beautiful venison steak! 

The best way to get the most out of its flavor is to use a simple yet incredible sauce made using pancetta, shallots, garlic, peppercorns, herbs, red wine, chicken stock, and chocolate. 

Yes, you read that right! 

Chocolate and red wine may sound like an odd combination, especially as a steak sauce but is one of the best combos that you can use to top off a venison steak. 

The chocolate will mediate all the flavors and will add a certain richness to the dish while the stock, crushed peppercorns, garlic, and other ingredients will “wake up” the steak and give it an incredible flavor. 

Trust us, if you have previously had overly gamey venison steak then you need to try out this method for the ultimate upgrade. 

The Best Recipe for Venison

This recipe does justice to any type of venison fillet. If you have been looking for a way to wow your guests or a loved one then this is it!

This recipe combines everything that we have discussed above and will help you make a venison steak so succulent, rich, and balanced that you will forget all reservations you had regarding it.

Here is what you need:

Ingredients 

• Fresh venison fillets
• Salt and pepper (to taste)
• 350ml red wine
• Olive oil
• 3-4 shallots
• 3 cloves of garlic
• 1 tablespoon of peppercorn
• 1 block of unsalted butter
• Bay leaves
• Thyme
• Raspberry vinegar
• 350ml brown chicken stock
• Unsweetened chocolate
• Pancetta

Instructions 

1. Start by cleaning the venison fillets. Season the steak with salt and pepper on every side and let it rest for about 5 minutes.
2. In a hot pan, add 2 tablespoons of olive oil and sear the venison fillets.
3. Add a block of butter to the same pan and let it melt. On low flame, baste the venison fillet until it is adequately covered with butter. Turn off the heat and continue basting for about 2-3 minutes on every side. 
4. Cover the steak with foil and put it in a pan. Set the oven at the highest temperature and let the steak warm for about 8-10 minutes. In the meanwhile, prepare the sauce!
5. Start by adding the shallots, garlic, crushed peppercorn, thyme, bay leaf, pancetta, and 3-4 tablespoon of olive oil in a saucepan. Cook until aromatic and the pancetta has been rendered. 
6. Deglaze the pan by adding the red wine and cook until the sauce has been reduced. 
7. Add in the chicken stock and reduce it again until you get a dark and beautifully balanced sauce. 
8. Filter the sauce using a sieve and shift it to another saucepan. Use the back of a tablespoon to squeeze out all the flavor from the ingredients in the sieve and then discard them. 
9. While the sauce is still warm, add a dash of raspberry vinegar and a dash of shaved dark chocolate. Whisk together until fully incorporated. Taste the sauce and adjust the ingredients accordingly. 
10. Take out the steak from the oven and slice it into thick pieces. You should have a beautifully seared exterior and a pinkish interior. Dish all the pieces out on a plate and drizzle the special sauce as required! 

Great Side Dishes For Venison Steak

If you prefer to have a side dish with your venison steak – then we agree! Side dishes can amplify and bring together a great venison steak.

While the above recipe is an excellent starting point and will be enough for most people, you can get even more out of the venison steak just by adding a few more ingredients. 

Sure, you can go with boring sides like mashed potatoes, fries, or spicy garlic rice, but the best way to complement any venison steak is to pair it with vegetables.

Here’s an example of a great side option!

Creamed Cabbage

Ingredients 

• Half a cabbage
• 1 small celery
• 2 medium-sized carrots
• 1 cup heavy cream
• Pancetta
• Olive oil

Instructions

1. Clean the veggies and cut all the vegetables and pancetta into small cubes. Set aside. 
2. In a saucepan add olive oil and all the ingredients except for the heavy cream. Cook the vegetables and pancetta at medium heat for about 4-5 minutes.
3. Add the heavy cream by pouring it from the corners. This way the cream will render and thicken once it reaches the middle of the pan, which is usually the hottest. 
4. Mix everything until fully incorporated and dish some of the creamed cabbage on a clear white plate. Top with venison fillets and then finish it off by drizzling the special venison sauce we discussed above. 

What else goes with venison? Well, if you don’t feel like going the extra mile and are only interested in making a great venison steak then we recommend that you stick with the basics and cook any side of your liking. 

Ideally, you can whip up garlic rice or creamy mashed potatoes, or creamed spinach as well! 

There is nothing wrong with serving venison steak with beef sides but if you want more out of the experience then you will have to serve it with creamed cabbage!  

Related Questions

Venison steak is a labor of love and cooking it the right way will release all of its flavors without adding an overpowering or off-putting gamey flavor. 

Now that you know how to properly cook a venison steak, here are some related questions regarding venison and its cooking methods:

Can you BBQ venison?

Yes, you can cook venison over a grill but you will have to be mindful of the temperature and cooking time of the meat.

Since venison meat is known to dry out, you might need to constantly check the internal temperature of the venison to make sure that it is properly cooked. 

As soon as the internal temperature reaches 135-140°F, take it out off the grill and serve immediately. 

Is venison healthier than beef?

Generally speaking, venison meat is known to be the healthier option between the two because of its low fat and low cholesterol profile.

Venison meat also has better texture and flavor than beef but this highly depends on how you cook it. 

You can also try different cuts of venison, much like beef. But unlike beef, this red meat is healthier and lighter in some cases! 

Is venison easier to cook than other types of meat?

If you compare venison to beef in terms of cooking times and preparation then beef will be the easier to cook of the two.

The reason for this is that venison has a denser structure and requires more rendering despite having a lower fat profile. 

Another reason why you would want to properly prepare, cook and spend more time working with venison is to reduce its natural gamey flavor.

Also, beef is generally more versatile and prevalent. But once cooked, the venison will prove to be a far superior food compared to beef in almost every way. 

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