Perfectly Fried Venison Steak with Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Venison steak (about 200g each)2 piece
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Vegetable oil or olive oil2 tbsp
- Butter2 tbsp
- All-purpose flour2 tbsp
- Beef or venison stock (or broth)250 ml
- Onion, finely chopped1 small
- Garlic clove, minced1 piece
- Fresh thyme (optional)1 tsp
- Water50 ml
This recipe shows you how to fry a tender venison steak to perfection and accompany it with a luscious homemade gravy that enhances the natural flavors of the meat. Venison is a lean game meat with a rich taste, and frying it carefully ensures you get a juicy steak without overcooking. The recipe includes precise cooking times and safe internal temperature guidelines to guarantee delicious and safe results. The total cost of ingredients is approximately $15 USD / €13 / £11 / ₹1200. The dish contains about 350 calories per serving and fits well into a high-protein, low-carb diet. Difficulty level is easy, and total cooking time is about 25 minutes.
Preparation instructions
Prepare and season the venison steak
1Pat the venison steak dry with paper towels. This helps achieve a nice sear. Season both sides generously with salt and freshly ground black pepper. Let it sit for 5 minutes. This step allows the seasoning to penetrate for better flavor.
Heat the pan and sear the steaks
2Place a heavy skillet or frying pan over medium-high heat. Add 1 tablespoon of oil and swirl to coat. When the pan is hot and oil shimmers (but not smoking), add the steaks. Fry for about 3-4 minutes on each side for medium-rare. Use a meat thermometer to check — the safe internal temperature for venison steak is 63°C (145°F). Avoid undercooking due to food safety. Remove steaks and rest under foil for 5 minutes to let juices redistribute.
Sauté onion and garlic for gravy
3In the same pan, reduce heat to medium, add 1 tablespoon of butter. Add chopped onion and cook for 3 minutes until softened. Add minced garlic and fresh thyme; sauté for another 1 minute until fragrant. This builds the flavor base for the gravy.
Make the gravy
4Sprinkle in the flour and stir well to coat the onions, cooking for 1-2 minutes to remove raw flour taste. Gradually pour in the stock and water while stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 5 minutes until gravy thickens. Stir occasionally. Season the gravy with salt and pepper to taste.
Serve your venison steak with gravy
5Slice the rested venison steak against the grain and serve with the rich homemade gravy poured over or on the side. This makes a satisfying and elegant meal.
Cooking Tips
1Use a meat thermometer to ensure venison steak reaches a safe internal temperature of 145°F (63°C) for medium-rare. Venison is lean and can get tough if overcooked.
2To avoid cross-contamination, use separate utensils and plates for raw and cooked meat. Wash hands thoroughly after handling raw venison.
3If you prefer your venison more well done, cook to an internal temperature of 160°F (71°C), though it may be less tender.
4For gluten-free gravy, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
5Allow the steak to rest after cooking; this helps juices redistribute and keeps the meat juicy and flavorful.
Equipment needed
- Heavy frying pan or skillet
- Meat thermometer
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons and cups
- Serving plate
- Tongs or spatula for turning steaks
Grocery shopping list
- [ ] Venison steak (2 pieces, about 200g each) — Costs about $12. Choose steaks that are bright red and firm, avoid any with a strong gamey smell.
- [ ] Onion (1 small) — Costs about $0.50. Choose firm, unblemished onions.
- [ ] Garlic (1 clove) — Costs very little. Fresh garlic cloves with tight skin are best.
- [ ] Fresh thyme (optional) — About $1. Look for vibrant green leaves.
- [ ] Beef or venison stock (250 ml) — Costs around $1.50 or make your own; ensures rich gravy.
- [ ] All-purpose flour (2 tbsp) — Costs negligible, pantry staple.
- [ ] Butter (2 tbsp) — Costs negligible, choose unsalted for better control.
- [ ] Vegetable or olive oil (2 tbsp) — Costs negligible, choose light tasting oil.
Total approximate cost: $15
FAQ
What is the safest internal temperature to cook venison steak?
Venison steak should be cooked to at least 63°C (145°F) for medium-rare to ensure it is safe to eat. Use a meat thermometer to check the temperature.
Can I use other types of meat stock for the gravy?
Yes, beef or even chicken stock can be used if venison stock is not available. They will all add a savory flavor to the gravy.
How long should I let the venison steak rest after frying?
Let the steak rest for about 5 minutes covered loosely with foil to allow the juices to redistribute, ensuring a juicy steak.
How can I avoid overcooking my venison steak?
Use a meat thermometer and cook to the recommended internal temperature. Venison is lean, so overcooking makes it tough.