Entree: Sweden – Pan-Roasted Venison Steak with Lingonberry Sauce

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 10 min

Additional 5 min

Total 20 min

Ingredients

- 2 venison steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 2 tbsp (30 g) unsalted butter, divided
- 1 small shallot, finely chopped
- 1/2 cup (120 ml) beef or game stock
- 1/3 cup (100 g) lingonberry jam or preserves
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste

Instructions

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

1. Season steaks with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper and bring to room temperature for 20–30 minutes. Heat oil in a heavy skillet over medium-high heat.
2. Sear steaks 3–4 minutes per side for medium-rare, adding 1 tbsp (15 ml) butter in the last minute and basting. Transfer to a plate and rest 5–7 minutes.
3. Add remaining 1 tbsp (15 ml) butter to skillet, sauté shallot until translucent, about 1–2 minutes. Deglaze with stock and stir in lingonberry jam and vinegar; simmer until slightly thickened, 2–3 minutes.
4. Adjust seasoning, slice steaks across the grain, and serve with lingonberry sauce spooned over.

1. Season steaks with 1 tsp salt and 1/2 tsp pepper and bring to room temperature for 20–30 minutes. Heat oil in a heavy skillet over medium-high heat.
2. Sear steaks 3–4 minutes per side for medium-rare, adding 1 tbsp butter in the last minute and basting. Transfer to a plate and rest 5–7 minutes.
3. Add remaining 1 tbsp butter to skillet, sauté shallot until translucent, about 1–2 minutes. Deglaze with stock and stir in lingonberry jam and vinegar; simmer until slightly thickened, 2–3 minutes.
4. Adjust seasoning, slice steaks across the grain, and serve with lingonberry sauce spooned over.