Quick and Easy Pan-Fried Venison Steak
Nutritional value per serving
Calories300kcal
Carbs1gram
Fat18gram
Protein28gram
Ingredients
- Venison steak (about 200g) - select a fresh, bright-colored cut with minimal blemishes.200 g
- Salt - use fine sea salt for even seasoning.1 tsp
- Black pepper - freshly ground enhances flavor.0.5 tsp
- Olive oil - good quality for cooking.2 tbsp
- Butter - unsalted, for basting.1 tbsp
- Fresh rosemary or thyme (optional) - fragrant herbs to complement the meat.1 tbsp
This quick and easy pan-fried venison steak recipe is perfect for home cooks who want a delicious, tender game meat dish without hassle. Venison has a rich, distinctive flavor and is low in fat, making it a healthy choice. This recipe requires minimal prep and cooks in just minutes, highlighting the natural taste of the meat enhanced by simple seasoning. Total cost of ingredients is around $12 (€11, £9.5, ₹1000) and the dish contains approximately 300 kcal per serving. Suitable for low-carb and paleo diets. The recipe is easy and takes about 20 minutes total.
Preparation instructions
Prepare the venison steak
1Take your venison steak out of the fridge about 15 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels, which helps in getting a good sear.
Season the steak
2Sprinkle both sides of the venison steak evenly with salt and freshly ground black pepper.
Heat the pan
3Place a heavy skillet or frying pan over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering but not smoking, about 2 minutes.
Cook the venison steak
4Carefully lay the steak in the hot pan. Cook for 3-4 minutes on the first side without moving, until a brown crust forms. Flip the steak and cook for another 3 minutes on the other side. For safety, venison steak should reach at least 63°C (145°F) internal temperature for medium-rare. Use a meat thermometer to check the internal temperature.
Add butter and herbs
5In the last 1-2 minutes of cooking, add 1 tablespoon butter and fresh rosemary or thyme to the pan. Spoon the melted butter over the steak repeatedly to baste and enhance flavor.
Rest the steak
6Remove the steak from the pan and place on a plate. Cover loosely with foil and let rest for 5 minutes. Resting helps retain the juices for a tender result.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards for raw meat and other ingredients.
2Use a reliable meat thermometer to ensure venison reaches a safe internal temperature of 63°C (145°F) and let it rest for at least 3 minutes before eating.
3Venison is lean; avoid overcooking to keep it tender and juicy.
4You can substitute olive oil with other high smoke point oils like avocado oil if preferred.
Equipment Needed
- Heavy skillet or frying pan
- Tongs
- Meat thermometer
- Paper towels
- Serving plate
- Aluminum foil
Shopping List
- [ ] Venison steak (about 200g) - fresh, bright color and firm texture
- [ ] Salt (fine sea salt preferred)
- [ ] Freshly ground black pepper
- [ ] Olive oil (extra virgin for best flavor)
- [ ] Unsalted butter
- [ ] Fresh rosemary or thyme (optional) - look for bright green, fragrant sprigs
Approximate total cost: $12
FAQ
What internal temperature should venison steak be cooked to?
Venison steak should be cooked to a minimum internal temperature of 63°C (145°F) for safety and best flavor, then rested for 3 minutes before eating.
How do I know when my venison steak is done?
Use a meat thermometer to check the internal temperature. The steak should be brown with a crust outside and slightly pink inside for medium-rare.
Can I marinate the venison before frying?
Yes, you can marinate the steak for 1-2 hours in a mixture of olive oil, herbs, garlic, and lemon juice to add flavor and tenderness.
What if I don't have fresh herbs?
Dried herbs can be substituted; add them during cooking to release their flavors, but fresh herbs are preferable for best aroma.