It’s been about 10 years since a neighbor went hunting and brought back a portion of the deer to my house. I’d forgotten how it tasted. I was at a local farm yesterday when I saw they had a couple of venison steaks in the glass case. They were the leanest looking meats in the entire case and I wanted them. I bought three – they were expensive, but well worth it.
I served mine with a side of sauted mushrooms and onions with mixed veggies and that oh-so-good gluten-free beer (pardon any typos as its strong beer!).
Here’s What You Need:
Mushrooms – sliced
1 Onion – cut into big circles
Salt and Pepper
- Put just a little bit of butter into a hot pan and let it melt. The pan should be kept on a low flame during the entire process.
- Add the mushrooms and onions. Cook until the mushrooms start to release their juices. At this point, scoot everything over to the side of the pan.
- On a cutting board, place the venison steak. Add salt and pepper to both sides then add the steak to the pan. Cook for desired doneness. I like mine with just a bit of pink in it, so I cooked it for about 10 minutes on each side. I found that this was absolutely perfect!
- Once your steak is done, take it out and place on a clean cutting board and let rest for about 5-10 minutes. Then serve.
Aside from bison, I found this to be one of the best steaks I have had in a long time. Beef just doesn’t compare. The venison steak was easy to cut into, and had a wonderful, succulent taste. If you haven’t tried venison I highly recommend it!