This is one of our must-have entrees 
after the Southeast Alaska
fall deer hunting season is over...
Serves (4)
Prep Time: 5 mins. |
Sear: 15 mins.

Posted by Sandra


2 pounds 1" thick venison steaks (deer meat)
2 teaspoons roughly cracked black pepper
2 teaspoons course kosher salt
1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil


Dry the venison steaks with paper towels.  Rub lightly with some olive oil, and season generously with cracked pepper and course salt.

Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard.

Transfer clarified butter with the olive oil to a large skillet and heat over medium-high heat. Saute venison steaks in large skillet for about 7-1/2 minutes each side to sear for medium rare, a total of 15 minutes.

Remove from heat and let stand for 4 to 5 minutes to allow juices to redistribute before slicing against the grain, diagonally, into long strips. Serve immediately. ~ Enjoy!

1 comment:

sandra said...

Succulently delicious!


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