Deer Steak Recipe: The Best Steak You Will Eat

We’re pretty big on meat, whether it's pork chops, chicken, or seafood. But when it comes to game meat, it is a whole different world.

Cooking game meat is a challenge in itself. It's leaner, and the meat is rough, and so is the taste. Although you might stumble upon a few who like that raw and gamey taste. If you’re not one of those people, you have to put some work into marinating it, just to make things easier for your teeth and taste buds.

This deer steak recipe is tender, crispy, and juicy. If you’re not experienced in cooking game meat, this deer steak recipe is a great way to start. We would strongly recommend having your deer steak pink, bloody, saucy, and marinated, to start with.

Jump to:

• Ingredients
• Instructions
• Substitutes
• Variations
• Equipment
• Storage
• Tips
• Deer Steak Recipe
• Comments

Ingredients

1. The deer steak

• Venison steak — 4 pcs., 2 inches thick.
• Salt and pepper — to taste.
• Olive oil — 1 tbsp.

2. The marinade

• Garlic powder — 1 tbsp.
• Onion powder — 1 tbsp.
• Soy sauce — 1 ½ tbsp.
• Worcestershire sauce — 1 ½ tbsp.

Instructions

1. In the medium-sized mixing bowl, combine garlic powder, onion powder, soy sauce, Worcestershire sauce, salt, and pepper. Mix well.

2. Marinate the deer steak overnight for best results. If you find yourself short on time, you can marinate it for an hour. Make sure that every piece is sitting nicely in the marinade.

3. Remove the deer steak from your refrigerator, and let it reach room temperature.

4. Heat olive oil in a skillet.

5. Transfer the deer steak to the skillet, and cook on medium-high heat, checking with your meat thermometer.

6. Flip the pieces every once in a while to make sure both sides are evenly cooked.

7. While cooking for approximately five minutes will result in a well-done deer steak, you can always cook for 3-4 minutes for a medium-done steak.

Substitutes

• Butter — If you’re short on olive oil, you can opt for cooking it with butter. However, keep in mind that butter burns more quickly than olive oil.

• Salt — When it comes to the marinade, keep in mind that soy sauce is already fairly salty, so use salt sparingly or not at all.

• Vinegar and lemon — If our marinade is not for your taste buds, you can always try combining a few splashes of red wine vinegar and lime juice, mixed with minced garlic and honey.

Variations

• Not a fan of marinating? — If you’re not a fan of marinating the steak and like that rough, gamey flavor, just don’t bother doing it. Ignore the marinade ingredients, and use only salt, pepper, and some lemon. Rosemary and thyme would add a nice touch, too. 

• Sauce it — If the deer steak is a bit dry, you can always add some sauce. While we recommend red wine sauce, mustard sauce, and avocado cream, feel free to experiment with any sauce you like.

Equipment

• Medium-sized skillet.

• Meat thermometer.

• Measuring spoons.

• Medium-sized mixing bowl.

Storage

Once your deer steaks are completely cooled, store them in an airtight container in your fridge, for up to a week maximum.

Tips

• Rest it — Once the deer steak is cooked and ready to be served, give it a few minutes to rest. Transfer the deer steak to a plate, and let it sit for five minutes or so.

• Avoid overcooking — The thing about venison, or deer steak more specifically, is that it is fairly lean, especially compared to other types of steak. As it is relatively low-fat, make sure to avoid overcooking.

• Keep an eye on the heat — Although you can always keep an eye on your clock while cooking, utilizing a meat thermometer is a better idea. If you like your deer steak rare, 120-130 degrees is enough. 130-140 degrees is good for medium lovers, and well-done lovers should stop at 140-150 degrees.

• Brush it — Try oiling the steak, not the skillet. Brush both sides with olive oil before you sear them in your pan.