Garlic-Infused Juicy Fried Venison Steak
Nutritional value per serving
Calories270kcal
Carbs2gram
Fat12gram
Protein30gram
Ingredients
- Venison steak (center cut, about 1 inch thick)2 pieces
- Garlic cloves (fresh, peeled and lightly crushed)4 pieces
- Olive oil (or vegetable oil)2 tbsp
- Unsalted butter1 tbsp
- Fresh rosemary (optional)1 sprig
- Salt (preferably kosher salt)to taste n/a
- Black pepper (freshly ground)to taste n/a
This recipe guides you through frying tender venison steak infused with the rich flavor of garlic. Venison, a lean and flavorful game meat, cooks quickly and rewards you with a delicious and healthy meal. This beginner-friendly recipe includes safe cooking temperatures, step-by-step instructions, and tips for juicy results. Total ingredient cost is approximately $12/€11/£9/₹900, serving 2. Each serving contains around 270 kcal, making it suitable for low-carb and high-protein diets. Prep time is 10 minutes and cook time about 10 minutes, for a total of 20 minutes. The dish requires simple kitchen tools and basic ingredients, ideal for home cooks looking for a satisfying and nutritious meal.
Preparation instructions
Prepare the venison steaks
1Take the venison steaks out of the refrigerator 15 minutes before cooking to come to room temperature. Pat them dry with paper towels, then season both sides generously with salt and freshly ground black pepper. Dry steaks help achieve a good sear.
Heat the pan
2Place a heavy frying pan or skillet over medium-high heat and add the olive oil. Heat until shimmering but not smoking, about 2 minutes. A hot pan is essential to sear the meat properly.
Sear the venison steaks
3Add the venison steaks to the pan, placing them away from you to avoid splashes. Cook without moving for 3 minutes to form a golden crust. Then flip the steaks carefully using tongs.
Add garlic and herbs
4Add the crushed garlic cloves, butter, and rosemary sprig to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and garlic over the steaks for about 2-3 minutes as they finish cooking. This adds flavor and moisture.
Check the internal temperature
5Use a meat thermometer to check the thickest part of the steak. Venison is best cooked to medium-rare at 57°C (135°F) or medium at 63°C (145°F). Avoid overcooking to prevent toughness. For safety, ensure the temperature never falls below 57°C for medium-rare.
Rest the venison steaks
6Transfer the steaks to a warm plate and cover loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute for tender results.
Cooking Tips
1Use a meat thermometer for reliable doneness rather than relying on time alone.
2Avoid overcrowding the pan; fry steaks in batches if needed for even cooking.
3If using frozen venison, thaw fully in the refrigerator and dry thoroughly before cooking.
4Basting with butter and garlic adds richness and keeps the meat moist.
5Resting the meat after cooking is important for juicy steak.
Equipment
- Heavy frying pan or skillet
- Tongs
- Meat thermometer
- Spoon for basting
- Paper towels
- Plate and foil for resting
Shopping List
- [ ] 2 Venison steaks (~$8) - choose steaks about 1 inch thick, firm and deep red in color.
- [ ] Fresh garlic (~$0.50 for a bulb) - pick cloves that are firm and with unblemished skin.
- [ ] Olive oil (~$2 for a small bottle) - extra virgin olive oil is best for flavor but vegetable oil can be used.
- [ ] Unsalted butter (~$1) - fresh and unsalted.
- [ ] Fresh rosemary (~$0.50 for a small bunch) - select fragrant, bright green sprigs.
- [ ] Kosher salt and black pepper (pantry staples)
Total approximate cost: $12
Tips: Venison can vary in price depending on source — look for fresh or thawed cuts with good color and minimal liquid.
FAQ
How do I know when the venison steak is safe to eat?
Venison should be cooked to an internal temperature of at least 57°C (135°F) for medium-rare and 63°C (145°F) for medium. Use a meat thermometer to check.
Can I use frozen venison steak?
Yes, but make sure to thaw it fully in the refrigerator before cooking, and pat dry to ensure a good sear.
What if I don’t have fresh rosemary?
You can skip the rosemary or use dried rosemary for a milder flavor. Fresh garlic alone adds great aroma and taste.
How can I avoid dry venison steak?
Avoid overcooking and let the steak rest after cooking to keep it juicy. Basting with butter and garlic also helps.
Is it safe to reuse cooking oil after frying venison?
For safety and flavor, it's best to use fresh oil each time you cook meat to avoid cross-contamination and off-flavors.