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Pan-Seared Venison Steak
Created by: Howcan Team
Ingredients
- 2 venison steaks (6-8 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Remove the venison steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- Season both sides of the steaks with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the minced garlic, rosemary, and thyme to the skillet and cook for 1-2 minutes until fragrant.
- Place the seasoned venison steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or longer to desired doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes before serving.
- Slice the steaks against the grain and serve with your favorite side dishes.
Pan-seared venison steak is a dish with a rich history, dating back to the days of early hunters and gatherers. This succulent and flavorful dish has been a staple in many cultures, particularly in regions where venison is abundant, such as North America and Europe. Chefs and home cooks alike have perfected the art of pan-searing venison steak, using a variety of seasonings and cooking techniques to bring out the natural flavors of the meat. One famous alternative method for making this dish is to marinate the venison steak in a mixture of red wine, garlic, and herbs before pan-searing it to perfection. This adds an extra layer of flavor and tenderness to the meat, making it a favorite among food enthusiasts. Today, some of the best versions of pan-seared venison steak can be found in upscale restaurants and steakhouses that specialize in wild game cuisine. Chefs take great care in sourcing the highest quality venison and expertly searing it to perfection, resulting in a dish that is both tender and full of robust flavor. When making pan-seared venison steak at home, it's important to use high-quality, well-marbled cuts of venison and to properly season the meat before searing it in a hot pan. The key is to achieve a perfect sear on the outside while keeping the inside tender and juicy, creating a dish that is truly unforgettable.
20 min
2
300 calories
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