Venison Steaks with Red Wine Reduction

These tender venison steaks are seared to perfection and paired with a rich red wine reduction. This dish highlights the robust flavors of whitetail deer, a staple of the Midwest's hunting heritage. With its earthy, slightly sweet taste, venison has long been cherished by outdoorsmen who value sustainability and the natural abundance of their region.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Ingredients

  • 4 venison steaks
  • 1 cup red wine
  • 1/4 cup beef stock
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 tsp thyme (garden or locally grown)
  • Salt and black pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Season the venison steaks with salt, black pepper, and thyme.
  2. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side, then remove and set aside.
  3. In the same skillet, sauté garlic until fragrant. Add red wine and beef stock, stirring to deglaze the pan.
  4. Simmer the sauce until reduced by half, then whisk in butter.
  5. Return the steaks to the skillet and cook for 2 minutes, spooning the sauce over the top. Serve immediately.
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