How to Cook Venison Steak Like a Chef at Home

There’s something special about cooking venison – it’s rich, full of flavour, and a real treat if done properly. Venison steaks are known for their lean and flavourful qualities. They have a rich, gamey flavour that's distinct from beef, with a finer texture and less marbling. Whether you’ve been cooking game for years or are giving it a go for the first time, venison steak is surprisingly simple to get right with a bit of know-how.  This guide will provide some tips and tricks, helping you to serve up a delicious steak that’ll impress your guests or just make a midweek dinner feel like something out of a top restaurant.

Getting Your Steak Ready

Before turning on the hob, take your venison steak out of the fridge and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

Next, pat it dry with kitchen paper – you want to get rid of any surface moisture to help it sear properly. Then season it well with salt and pepper. If you like, you can rub in a bit of olive oil and some herbs like rosemary or thyme. Garlic works a treat too.

If you’ve got a tougher cut, a quick marinade can help. Try something simple like olive oil, a splash of red wine vinegar, and a few herbs. Just don’t leave it too long – the acid can start to break down the meat too much if you overdo it.

Cooking It Right

The trick to a good venison steak is a proper sear. Here’s how to do it:

• Use a heavy-bottomed frying pan or cast-iron skillet and get it really hot – you want it smoking.

• Add a little oil with a high smoke point, like rapeseed or avocado oil.

• Place the steak in the pan and don’t touch it for 2-3 minutes. Let it form a lovely crust.

• Flip it and sear the other side for another 2-3 minutes.

Due to venison steaks being lean, they will cook quicker than beef. If you like it medium-rare (which is ideal for venison), aim for an internal temperature of around 57°C. A meat thermometer makes this part easy.

Once it’s done, take it off the heat and let it rest for 5-10 minutes. This gives the juices time to settle so you don’t lose them all when you slice into it.

What to Serve with Venison Steaks

A great venison steak deserves some thoughtful sides. You want things that balance the richness without overshadowing it.

Vegetables:
Roasted root veg like parsnips, carrots, or sweet potatoes go beautifully with venison. They bring a natural sweetness that complements the meat’s deeper flavours.

Salad:
Something fresh and a bit peppery – rocket or watercress, for example – with a sharp vinaigrette works brilliantly for contrast.

Grains:
Wild rice or quinoa are solid choices if you want something hearty. They soak up all the delicious juices from the steak too.

Fruit pairings:
Don’t shy away from fruit – a spoonful of tart cherry or cranberry sauce can lift the whole dish. It cuts through the richness in a lovely way.

Sauces That Work Wonders

A good sauce can really elevate your steak:

• Red wine reduction: A classic. Just simmer red wine with a few shallots, herbs, and a splash of balsamic, then stir in a bit of butter at the end.

• Berry sauces: Blackberry or juniper berry sauces add a bold, fruity note that pairs naturally with venison.

• Creamy mushroom sauce: For something indulgent, sauté some wild mushrooms with garlic and thyme, then stir in a little cream and brandy. It’s rich, earthy, and delicious.

Remember, the key is to enhance, not overpower, the venison's unique flavour. A little sauce goes a long way, so serve it on the side or drizzle lightly over the meat.