Wild Venison Steaks

Naturally lean and a great choice for those wanting a lower fat meat to brighten up their midweek dining or steak night.

Simply flash griddle or fry, these couldn't be easier.

We love these served with a fruity side or rich Cumberland sauce.

Good To Know

Ingredients & Nutritional's

Wild Game

Our Farms & Suppliers 

How To Cook 

We Recommend:

Pan-Seared Venison Steaks with Mushroom Sauce

Ingredients:

• 2 venison steaks
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter
• 1 cup mushrooms, sliced (e.g., cremini or button)
• 2 cloves garlic, minced
• 1/2 cup beef or venison broth
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Optional: 1/4 cup heavy cream for a creamy sauce

Instructions:

1. Season the Steaks:

   • Season both sides of the venison steaks with salt and pepper.

2. Heat the Pan:

   • In a large skillet, heat olive oil or butter over medium-high heat until hot.

3. Cook the Steaks:

   • Add the venison steaks to the pan. Cook for about 4-5 minutes per side for medium-rare. Remove the steaks from the pan and let them rest on a plate.

4. Make the Mushroom Sauce:

   • In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
   • Pour in the broth and add Dijon mustard and thyme. Bring to a simmer and reduce the sauce slightly, about 3-4 minutes. If using, stir in the heavy cream for a richer sauce.

5. Serve:

   • Slice the rested steaks and serve with the mushroom sauce drizzled on top. Pair with mashed potatoes or steamed vegetables.

Previously frozen 

Shelf life: 3 days including day of delivery