How Venison is ACTUALLY cooked by a PRO Chef

venison steaks

🥗Healthier: bison steaks

💰Cheaper: beef steaks

Bison is leaner and may be easier to find, while beef is more affordable.

Get a frying pan onto the hob and set it to medium to high heat.

Add a generous splash of olive oil to the pan.

Season the venison generously with sea salt and black pepper, rolling it around to coat all sides.

Once the olive oil is lightly smoking, lay the venison into the pan.

Sear the venison for about 1 minute on one side.

Turn the venison over and sear the other side, browning all sides for caramelization.

Add a bunch of fresh rosemary and thyme to the pan.

Smash a small handful of garlic cloves with the back of a knife and add them to the pan along with the herbs.

Add a generous knob of butter to the pan.

Once the butter starts to foam, begin basting the venison with a spoon for about 30 seconds on one side, then turn it over and baste the other side for another 30 seconds.

Continue basting each side of the venison as it cooks, prodding it to check for doneness.

Cook the venison for a total of 4 to 7 minutes, depending on its size, aiming for medium rare.

Once cooked, transfer the venison to a chopping board and let it rest for about 10 minutes.

After resting, carve the venison into thick slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens