Entree: France – Pan-Seared Venison Steak with Red Wine Reduction

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 8 min

Total 33 min

Ingredients

- 2 venison steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or venison stock
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 g) cold butter (for finishing sauce)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Remove steaks from refrigerator 30 minutes before cooking and season both sides with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat a heavy skillet over high heat until very hot.
2. Add 1 tbsp (15 ml) olive oil and sear steaks 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C); add 1 tbsp (15 ml) butter and baste in final minute. Remove steaks to a warm plate and rest 5–8 minutes.
3. Reduce heat to medium; add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter to skillet, sweat shallot and garlic until soft, about 1–2 minutes.
4. Add thyme and deglaze with red wine, scraping browned bits; reduce by half, then add stock and simmer until sauce thickens slightly, 3–5 minutes.
5. Remove thyme, whisk in 1 tbsp (15 ml) cold butter to gloss the sauce, adjust seasoning. Slice steaks against the grain and serve with red wine reduction spooned over.

1. Remove steaks from refrigerator 30 minutes before cooking and season both sides with 1 tsp salt and 1/2 tsp pepper. Heat a heavy skillet over high heat until very hot.
2. Add 1 tbsp olive oil and sear steaks 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C); add 1 tbsp butter and baste in final minute. Remove steaks to a warm plate and rest 5–8 minutes.
3. Reduce heat to medium; add remaining 1 tbsp olive oil and 1 tbsp butter to skillet, sweat shallot and garlic until soft, about 1–2 minutes.
4. Add thyme and deglaze with red wine, scraping browned bits; reduce by half, then add stock and simmer until sauce thickens slightly, 3–5 minutes.
5. Remove thyme, whisk in 1 tbsp cold butter to gloss the sauce, adjust seasoning. Slice steaks against the grain and serve with red wine reduction spooned over.