Recipes
Venison Steaks with Red Wine Reduction
These tender venison steaks are seared to perfection and paired with a rich 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
- Season the venison steaks with salt, black pepper, and thyme.
- 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.
- In the same skillet, sauté garlic until fragrant. Add red wine and beef stock, stirring to deglaze the pan.
- Simmer the sauce until reduced by half, then whisk in butter.
- Return the steaks to the skillet and cook for 2 minutes, spooning the sauce over the top. Serve immediately.