Savor the rich, hearty flavor of this Venison Steaks Recipe, made with simple pantry staples like flour, garlic salt, and butter—ready in 15 minutes!
Okay, let’s talk about venison. If you’ve ever had it, you know it’s got this rich, bold flavor that’s just chef’s kiss when done right. And this recipe? Oh, it nails it. I swear, it’s the kind of dish that makes you feel like a kitchen pro, even if you whipped it up in under 20 minutes.
This Venison Steaks Recipe is one of those “I-need-something-on-the-table-fast” meals that still tastes like you spent hours on it. I remember the first time I made it—rushing in from work, totally frazzled, and somehow still managed to make dinner feel special. My husband walked in, took one bite, and was like, “You made this tonight?!” Yep, I did. And so can you.
So if you’ve got a pack of venison hanging out in your freezer, dust it off. We’re making dinner magic.
Why You’ll Love This Venison Steaks Recipe?
- Super Quick: We’re talking 15 minutes, tops.
- Simple Ingredients: Stuff you probably already have in your pantry.
- Incredible Flavor: That butter-seared crust? Absolute perfection.
- Foolproof: No fancy cooking skills needed—just a skillet and some love.
Ingredient Notes:
Before we dive into the skillet, here’s why each ingredient matters:
- Venison Steak (2 lbs): Venison is naturally lean, so it cooks fast and stays tender if done right. I love using backstrap or tenderloin, but really, any cut will shine here.
- Flour (3 tbsp): Helps form that golden, crispy crust and locks in the juices.
- Mrs. Dash (2 tsp): Adds that herby, savory kick without overpowering the venison’s natural flavor.
- Garlic Salt (1 tsp): Because garlic makes everything better.
- Onion Salt (1 tsp): Adds a mild, sweet flavor that balances out the richness.
- Butter (2 tbsp): You could use oil, but butter adds that rich, nutty flavor that makes this dish irresistible.
How To Make Venison Steaks?
Step 1. Prep Your Flour Coating
Mix the flour, Mrs. Dash, garlic salt, and onion salt together in a shallow dish or on wax paper (pro tip: the wax paper makes cleanup a breeze). This simple blend adds flavor and gives you that gorgeous crust.
Step 2. Coat the Steaks
Grab your venison steaks and press them into the flour mixture until fully coated. Don’t be shy—you want that seasoning to really stick.
Step 3. Melt the Butter
Heat a skillet over medium heat and melt the butter. You’ll know it’s ready when it starts to bubble and gives off that dreamy, nutty smell.
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Step 4. Sauté the Steaks
Place the coated venison steaks into the hot skillet. Cook for about 5 minutes on each side, depending on thickness. Venison cooks quickly—don’t overdo it or it’ll get tough. You’re aiming for that perfect sear on the outside and tender juiciness inside.
Step 5. Let It Rest
Once cooked, pull the steaks from the skillet and let them rest for a few minutes before slicing. This locks in all those flavorful juices.
Storage Options:
If there are leftovers—big “if” here—here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months.
- Reheating Tip: Warm over low heat in a skillet for the best texture. Microwaving works, but you risk drying it out.
Variations and Substitutions:
- Gluten-Free? Swap out the regular flour for almond flour or a gluten-free blend.
- No Venison? This works beautifully with beef or pork chops.
- Craving Spice? Toss a pinch of cayenne into the flour mixture for some kick.
- Herb Lover? Sprinkle fresh rosemary or thyme into the skillet as the steaks cook.
What to Serve with Venison Steaks?
- Creamy Mashed Potatoes: Classic and comforting.
- Roasted Veggies: Asparagus, carrots, or Brussels sprouts make great sides.
- Buttery Garlic Bread: Because you’ll want something to soak up the juices.
- Red Wine: A full-bodied red like Cabernet pairs perfectly with the earthy venison flavors.
Frequently Asked Questions:
How do I keep venison from tasting gamey?
A quick buttermilk soak (about an hour) can mellow out any strong flavors. Or just load up on the garlic salt—works like a charm.
Can I grill these instead of using a skillet?
Absolutely! Medium-high heat, about 4-5 minutes per side. Just be careful not to overcook—venison’s super lean.
What’s the best doneness for venison steaks?
Medium-rare is the sweet spot. That way, it stays juicy and tender without turning rubbery.
There you go! This Venison Steaks Recipe is simple, fast, and seriously delicious. Whether you’re a venison newbie or a seasoned pro, it’s a no-fail way to make the most of this lean, flavorful meat.
Give it a go and let me know how it turns out. Got a twist on this recipe? I’m all ears—drop a comment below!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Venison Steaks Recipe
Ingredients
- 2 lbs venison steak
- 3 tablespoons all-purpose flour
- 2 teaspoons Mrs. Dash seasoning mix original
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 2 tablespoons unsalted butter
Instructions
Prepare the Flour Mixture:
- In a shallow bowl or plate, combine the all-purpose flour, Mrs. Dash seasoning mix, garlic salt, and onion salt. Mix thoroughly to ensure even seasoning distribution.
Coat the Venison Steaks:
- Pat the venison steaks dry with a paper towel to remove any moisture. Coat each steak evenly with the prepared flour mixture, ensuring all sides are well-covered for a consistent crust.
Heat the Butter:
- In a large skillet, melt the unsalted butter over medium heat. Allow the butter to fully melt and begin to bubble, indicating it’s hot enough for sautéing.
Sauté the Venison Steaks:
- Carefully place the coated venison steaks into the hot skillet. Sauté for approximately 5 minutes on each side or until the steaks develop a golden-brown crust and are cooked to your preferred doneness. Avoid overcooking to maintain the steaks' tenderness.
Rest and Serve:
- Once cooked, transfer the venison steaks to a plate and let them rest for 3-5 minutes. This step helps the juices redistribute, ensuring moist and flavorful meat. Serve hot with your choice of sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
