Pan Seared Venison

Being a hunter, I am always on the lookout for new ways to enjoy the game I harvest. But if you just like simple,quick and easy, this recipe will satisfy your craving in no time at all.

Pan Seared Venison

Pan Seared Venison

  • 3 – 5 lbs <strong>venison backstrap or chop trimmed and cut into two inch thick steaks</strong>
  • 1 tbsp olive oil
  • 1 tbsp <strong>bacon grease ( to give a smoke flavor)</strong>
  • <strong>SPG powder (salt, pepper, garlic powder)</strong>

For the Sauce

  • 1 cup <strong>beef stock</strong>
  • 2 tbsp <strong>worcestershire sauce</strong>
  • 1 tbsp <strong>minced garlic</strong>
  • 1 small <strong>Chopped Onion</strong>
  • 2 cloves <strong>Minced Garlic</strong>
  • 1 tbsp Butter
  • 1 tbsp flour

Note:

  1. Set steaks to a room temperature. Moisture has to be off of the steak so pat them really dry before cooking. 

  2. I would suggest to prepare all the sauce ingredients. Once you are done searing the steak. We are going to use the fat from the pan to cook the sauce.

For Venison

  1. Season the steak generously with SPG

  2. Heat the cast iron skillet on medium to high heat until it begins to smoke. Add a little bit of olive oil or bacon grease (if you want to add a smoke flavor on it) just enough to evenly coat the surface to keep things from sticking.

  3. Once the pan is hot and oil is shimmering, place the steak into the pan to sear. Leave it for about two to three minutes depends how think is the steak. Flip it over and do the same thing to allow a nice crust on the steak.

  4. Place all the pan seared steak on plate and cover it with aluminum foil to retain the heat.

For Pan Sauce

  1.  Keep the heat high add a small amount of butter,   chopped onion, and minced garlic to the pan and cook until the onions are soft. Add the beef broth , Worcestershire sauce
    and a little bit of flour. Keep in mind we are not making a gravy just enough to thicken the sauce for better consistency.

  2. Continue to stir the pan sauce for a few more minutes while the liquid in the pan continues to reduce from boiling. By this time you should have about 1/3 cup of liquid left in the pan. Now time to place a couple of steak on the plate and pour some sauce. Enjoy your meal !

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