24 venison steak recipes

Broiled venison steaks basted in a savory butter sauce with steak sauce and Worcestershire. A quick 30-minute wild game dinner that brings out the rich, earthy flavor of deer meat.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Easy and simple recipe that allows the venison loin to be the star.

Pan-seared venison steaks with butter, fennel, garlic salt, and basil. A 15-minute hunter's skillet recipe for tender deer steaks cooked medium-rare in a hot pan.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Venison steaks with a Scotch whiskey sour sauce made from cranberries, orange juice, currant jelly, and Dijon mustard. A refined wild game dish with a sweet-tart pan sauce.

Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter's classic ready in 30 minutes.

This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Tame wild game with this braised venison in a mushroom sauce.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Braised venison steak in white sauce with Worcestershire, dill relish, and a golden bread crumb topping. A hunter's casserole that turns wild game into fork-tender comfort food.