Venison steak is lean, rich and quick to cook, but it is unforgiving if overdone. Get the pan hot, keep the cook short and rest the meat, and you will have tender, full-flavoured steak in about 20 minutes. This serves two.
Ingredients
- 2 venison loin or haunch steaks, about 200g each and 2.5cm thick
- 1 tbsp olive oil
- 25g butter
- 2 sprigs of thyme and 1 garlic clove, lightly crushed
- Salt and freshly ground black pepper
For the pan sauce:
- 1 shallot, finely chopped
- 100ml red wine
- 100ml beef or game stock
- 1 tbsp redcurrant jelly
- A knob of cold butter
Method
- Take the steaks out of the fridge 30 minutes before cooking. Pat dry and season well just before they go in the pan.
- Heat a heavy frying pan until very hot. Add the oil, then the steaks.
- Sear for 2 to 3 minutes each side for medium-rare, adding the butter, thyme and garlic for the last minute and spooning the butter over the meat.
- Rest the steaks on a warm plate, loosely covered, for 5 to 8 minutes.
- For the sauce, fry the shallot in the same pan for 2 minutes, add the wine and reduce by half, then add the stock and redcurrant jelly and simmer until glossy. Whisk in the cold butter and any resting juices.
- Slice the steaks across the grain and serve with the sauce.
How long to cook venison steak
As a guide for a 2.5cm steak: rare 2 minutes each side, medium-rare 3 minutes each side, medium 4 minutes each side. Venison is best served pink; cooked well done it becomes dry and tough.
What to serve with venison steak
Dauphinoise or roast potatoes, buttered kale or red cabbage, and a spoonful of celeriac purée.
FAQs
Should venison steak be cooked rare?
Most people prefer it medium-rare to medium. Because it is so lean, it dries out quickly when well done.
Why is my venison steak tough?
Usually overcooking or not resting. Rest it for at least 5 minutes and always slice across the grain.
Which cut should I buy?
Loin is the most tender, followed by haunch and fillet. Shoulder and shin are better kept for slow cooking.
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