Venison steak: how to cook it perfectly

Kitchen · Red deer · Autumn and winter

Lees in het Nederlands

Venison steak is lean, tender and full of flavour, and ready in fifteen minutes. The secret is threefold: let the meat come to room temperature, sear it hot and fast, then let it rest. Here is how to get it just right, with a quick red wine and juniper sauce.

Ingredients for 4

• 4 venison steaks of about 150 g (loin or topside)
• 2 tbsp olive oil or ghee
• salt and freshly ground black pepper
• 1 shallot, finely chopped
• 6 juniper berries, lightly crushed
• 1 sprig of thyme
• 150 ml red wine
• 150 ml game or veal stock
• 1 tbsp cranberry or redcurrant jelly

How to make it

1. Take the steaks out of the fridge 30 minutes ahead and pat them dry.
2. Heat the oil in a heavy frying pan until almost smoking. Salt the meat just before cooking.
3. Sear the steaks for 2 to 3 minutes per side, turning only once.
4. Transfer to a warm plate, add pepper and rest for 5 minutes under foil.
5. In the same pan, sweat the shallot with the juniper and thyme for 1 minute. Add the wine and reduce by half.
6. Add the stock and jelly and reduce to a glossy sauce. Stir in the resting juices and season.
7. Slice the steaks on the diagonal and serve with the sauce.

Chef’s tips

Core temperature	Rare 50-52 °C, medium-rare 54-56 °C, medium 58 °C. No further
Frozen	Thaw slowly in the fridge overnight
Marinating	Not needed: good venison is tender enough
Serve with	Celeriac purée, braised red cabbage or roasted squash

Where to buy good game? Read buying game at the poulterer. More about the animal on the red deer page. Also try our roe deer stew and wild boar stew.