Venison round steak is quickly cooked in browned butter on a skillet. This is the best way to showcase that amazing wild game flavour.
When you've got a good cut of meat cooked to perfection, there's no need for sauces or marinades to mask anything. This is definitely for the wild game lovers out there, no hiding the flavour!
Not ready to "grill" inside? Head outdoors where I'll teach you How to Grill a Venison Steak. If you prefer to braise your meat, you can also pop a Dutch oven on low to enjoy Big Game Round Steaks with onions.
Serve these up with veggies, homemade applesauce, and some regular or Purple Cabbage Kraut for a full meal.
Key Ingredients
Round Steaks - This cooking method will work for any steak, but we are focusing on venison here. I like to cut steaks from the rump of the animal.
Butter - Browning the butter will really ramp up the flavours and let the meat shine.
Seasoning - Simple salt and pepper is all you need!
How to Make Venison Steak in a Skillet
***See recipe card below for precise measurements and instructions.***
Step 1: Melt butter in a heavy skillet.
Step 2: Allow to brown until foam has dissipated and you have a gorgeous colour.
Step 3: Add steaks and season on one side.
Step 4: Once first side is done, flip and season.
FAQs
After a while you will learn by feel - a quick poke to the steak will tell you if it's where you want. We prefer medium rare as there's nothing worse than dried out well done steak! Medium rare is about 130-135°F on your instant read thermometer. Keep in mind it will rise a few degrees while it rests before cutting.
I love anything that will soak up the juices, like Roasted Little Potatoes that can be hands-off in the oven while you focus on the steak. A quick Garden Salad is also great for adding contrast in texture and temperature.
You are melting the water out of butter, which then allows the solids to brown. You will see lots of foaming going on and once that subsides, a nutty colour will emerge. Keep a close eye because the skillet retains a lot of heat and you definitely don't want to burn your butter or that taste will transfer to the steaks!
Photos by Dante from Shire by the Sea
More Wild Game Recipes
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Venison Round Steak
Ingredients
- 2 medium sized venison round steaks at room temperature
- ½ cup butter 1 stick
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Instructions
- Melt your butter into frying pan on medium heat. We are going to brown the butter to add a richer, nutty flavour that browning butter brings out. So continue to stir butter as it browns and don’t let it smoke. Reduce heat if necessary.
- When it’s ready, add your steak with heat back on medium if you reduced it. The butter should sizzle and pop, so be careful to not get any splashes in the eyes or on the skin!
- Add half your salt and pepper on the steaks and let it cook for 3-4 minutes. Flip and add remainder of salt and pepper for another 3 minutes.
- We like our steaks medium rare, so be careful to cook it to the way you like it. Best to err on the side of underdone, as overcooked steak is not the best.
Notes
- Serve with more butter if desired.
- Medium rare is 130-135°F.
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