Looking for the perfect venison steak recipe? Look no further! Whether you're looking for an easy venison backstrap recipe or something with a little more flair like venison steak frites, you're guaranteed to discover a recipe you love in this list!
Jump to:
- Cuts of Venison:
- Ingredients to Enhance Flavor:
- Equipment for Venison Steak Recipes
- Tips and Tricks for Cooking Venison Steaks
- Venison Backstrap Recipes
- Venison Hindquarter Steak Recipes
- Light Entrees using Venison Steak
- Hearty Entrees using Venison Steak
- Appetizers with Venison Steak
- Side Dishes for Venison Steak
- Recap:
- Did you try this recipe?
- Venison Steak FAQ's
- Comments
Cuts of Venison:
Deer steak can come from various cuts of venison. For the purpose of this list, venison can refer to the meat from deer, elk, pronghorn, moose, etc. Venison tenderloin and backstraps are often the most prized cuts of venison because of their tenderness and lack of connective tissue. But, some amazingly delicious steaks come from the hindquarter cuts and even from the front quarters as well.
My absolute favorite venison steak is the sirloin cap (like in this venison steak frites recipe) because it is very tender and has a rich, meaty flavor. Any other steaks from the sirloin are a close second. Sirloins are found in the hindquarters and are often cooked as roasts, but I recommend breaking them down into 3-4 pieces along the silverskin seams and cutting them into steaks.
Other steaks found in the hindquarters are the round steaks: top round, bottom round, and eye of round. While these are typically tougher than sirloins, they can still be enjoyed as steaks (like in this mini steak sandwich recipe)! On larger animals like mature buck deer, elk, moose, etc. the round steaks can be sliced into individual steaks. In smaller animals, they can be cooked whole and sliced for serving.
If you process your own animals and have dogs, don't throw away the scraps! Turn them into homemade venison dog treats instead.
Ingredients to Enhance Flavor:
Wild venison is known for its rich, earthy flavor. Some people refer to it as a "gamey flavor" and try to cover it up with ingredients like bacon, garlic salt, or cream of mushroom soup. However, I like to enhance the flavors of venison with a variety of simple ingredients.
- Simple salt and black pepper are the perfect seasonings if you really want to taste the flavor of the venison with minimal outside flavors.
- Soy sauce is packed with umami flavor and can be the perfect ingredient for venison marinades and Asian-inspired dishes.
- Worcestershire sauce has a unique savory flavor profile that enhances the meaty flavor of venison and other meats.
- Fat is one of the most important flavor enhancers for venison. Venison is a lean meat and needs to be cooked in some sort of fat. Adding fat like pork lard to a cast iron pan or coating steak in olive oil before grilling helps achieve the perfect crust on the outside of the meat.
- Acidic ingredients like red wine vinegar, balsamic vinegar, or citrus juice add bright, fresh flavors to venison and can be the perfect ingredient to add a pop of flavor to your steak.
- Herbs can be great flavor enhancers as well. Fresh thyme, rosemary, and sage are my favorite herbs to pair with venison.
- Mushrooms have complementary earthy flavors to venison. Try this wild mushroom salt on your steak!
- Wine can be used to cook venison or used as a pairing on the side. Cabernet Sauvignon, Pinot Noir, and Zinfandel are typically my favorite wines to pair with venison.
Equipment for Venison Steak Recipes
Cooking venison steaks can be a tricky business until you get the hang of it! Venison is not as forgiving as fattier meats like beef or pork and requires some special care. See below for a few of my favorite pieces of equipment to ensure success!
- Thermometer: No matter how you choose to cook your steaks, a meat thermometer is your best friend to ensure a perfectly cooked steak. An instant-read digital thermometer is the perfect tool to quickly check the internal temperature of the steaks. I typically prefer to cook mine to 120-125 degrees F for medium-rare. But there are some occasions where a rare steak or a medium steak are what I prefer.
- Cast Iron Skillet: Cast iron skillets are the perfect pan to cook venison steaks. The pans hold their heat well which results in a nice crust on the outside of the meat while keeping the inside perfect medium-rare. I like to heat mine over medium-high heat and add the cooking fat just before the pan starts smoking.
- Sous Vide Machine: Sous vide machines sound fancy but they're easy to use and are a great tool to ensure a perfectly cooked steak. The temperature-controlled water bath ensures the steak does not go above the temperature you set it at which makes it an almost fool-proof way to cook steaks! Sous vide steaks need to be seared in a cast iron pan after they're done cooking so make sure you set your machine a few degrees below your desired final steak temperature.
Tips and Tricks for Cooking Venison Steaks
In addition to flavor enhancers and equipment suggestions, here are a few more tips and tricks to ensure venison steak perfection!
- Pat steaks dry with a paper towel before seasoning them. A dry exterior allows a delicious crust to form. If the outside is too moist, you'll likely overcook the inside of the steak before a proper crust forms.
- Let them warm up at room temperature before cooking. Don't leave them out all day - that's a big food safety no-no! But, leaving them at room temperature for 30 minutes to an hour before cooking can help the meat cook more evenly.
- Let steaks rest after cooking. The resting step is crucial for keeping all those delicious juices inside the meat instead of on your cutting board or plate. Letting the steaks rest for at least 10 minutes after cooking allows the meat to redistribute the juices within the steak resulting in a juicier, more flavorful steak.
Venison Backstrap Recipes
Backstraps are many wild game connoisseurs' favorite cut of steak. The run along the spine of deer, elk, moose, etc. and have little connective tissue. They are the same cut of meat that ribeyes come from on a cow. Check out the recipes below for how to perfect your backstrap cooking game!
Venison Hindquarter Steak Recipes
Steaks from the hindquarters include sirloin steaks (top, bottom, and cap) and round steaks (top, bottom, and eye). Sirloin steaks are typically more tender than round steaks but they are both delicious!
Light Entrees using Venison Steak
Pairing venison steak with fresh ingredients creates a deliciously light and refreshing meal, rich in lean protein.
Hearty Entrees using Venison Steak
Sometimes you need a meal that's a little more "stick to your ribs." These hearty venison steak recipes will fit the bill!
Appetizers with Venison Steak
Appetizers are a great way to make your venison steaks go further and be able to share them with others. You can turn a single steak into several servings with the recipes below!
Side Dishes for Venison Steak
One of my favorite ways to serve venison steaks is with a slice of homemade sourdough and a simple green salad with homemade dressing. But there are lots of great side dishes you can pair with venison!
Recap:
- Variety of Cuts: Venison steaks can originate from various cuts, including backstraps, tenderloins, and hindquarter cuts, each prized for its tenderness and flavor.
- Favorite Cuts: Personal favorites like the sirloin cap offer tenderness and rich flavor, while round steaks from hindquarters, though typically tougher, can still be enjoyed with proper preparation.
- Enhancing Flavors: Simple seasonings like salt and pepper, umami-rich ingredients like soy sauce and Worcestershire sauce, as well as fat and acidic components, elevate the natural flavors of venison.
- Flavorful Additions: Incorporating herbs, mushrooms, and wine further enhances the taste profile, offering a delightful culinary experience.
- Cooking Essentials: Utilizing equipment such as a thermometer for precision, cast iron skillet for optimal searing, and sous vide machine for foolproof cooking ensures steak perfection.
- Key Techniques: Drying steaks before seasoning, allowing them to reach room temperature before cooking, and resting them post-cooking are crucial steps for achieving juicy, flavorful results.
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Thank you!
Annie
Venison Steak FAQ's
The best method is to cook venison steaks quickly at high heat, such as grilling or pan-searing. This helps lock in juices while avoiding overcooking, which can make the meat tough.
Simple seasonings like salt, pepper, garlic, and fresh herbs like rosemary or thyme work beautifully. For added flavor, marinades with ingredients like soy sauce, Worcestershire, and citrus are great options.
Tenderness comes from proper cooking techniques—cook to medium-rare and let the meat rest before cutting it. Marinating the meat or using a meat mallet to tenderize it before cooking (like in this elk chicken fried steak recipe) can also help.
Venison steak is best cooked to medium-rare (120-125°F internal temperature) to preserve moisture and flavor. Avoid overcooking as venison is lean and can dry out easily.
Proper field dressing and processing are key. Remove silver skin and fat, as they can have a "gamey" taste. Marinating the meat and pairing it with bold seasonings or sauces can also help enhance the flavor.
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