How to Cook Venison Steak
The most amazing venison steak recipe with a simple and delicious marinade.
Ingredients
Steak
- 4 deer steaks
- 2 tbsp coconut oil
- 2 tbsp soy sauce substitute coconut aminos
- 1 tbsp Worcestershire sauce
- 1/2 tsp ground pepper
- 1/4 tsp rubbed sage
Topping
- 3 baby Bella mushrooms sliced
- 1/4 of a yellow onion sliced
- 1 tbsp of green onions sliced
- 1/2 jalapeno diced (optional)
- 2 tbsp coconut oil
- 1 tsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp each pepper paprika, garlic powder
Instructions
- Marinate the steaks in soy sauce, Worcestershire sauce, pepper, and sage in a ziplock bag for 1-8 hours.
- Add oil to cast iron skillet set over medium-high heat.
- When oil starts to smoke, add steaks.
- Flip steaks every minute. Note, reduce heat to medium after the first flip.
- After 4-6 minutes, check the internal temperature with an instant thermometer. When the desired temp has been reached, remove from heat and let the meat rest for 5 minutes.
- Saute veggies with oil in a small skillet over medium heat. Add in red wine vinegar with the seasonings, occasionally stirring until onions are soft and translucent.
- Top the steaks and serve immediately.
Notes
According to the UMN, venison steaks should be cooked to a minimum internal temperature of 145°F (medium-rare)
The meat will continue to cook even after being removed from the heat.
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.