Venison Steaks
Submitted by JaniceDavis
Broiled venison steaks basted in a savory butter sauce with steak sauce and Worcestershire. A quick 30-minute wild game dinner that brings out the rich, earthy flavor of deer meat.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve got venison in the freezer and want something on the table fast, this one’s for you.
A quick butter sauce loaded with steak sauce, Worcestershire, and garlic powder does all the heavy lifting here. Brush it on thick, let the broiler do its thing, and you’ve got charred, juicy steaks in about 10 minutes flat.
The sauce caramelizes under the broiler’s heat, creating a glossy, savory crust that plays off the lean, slightly sweet character of the venison. No fuss, no fancy technique.
Pro Tips
- Don’t overcook venison. It’s lean and will dry out fast. Pull the steaks at medium-rare to medium for the best texture.
- Let steaks rest 5 minutes after broiling so the juices redistribute through the meat.
- If your venison has a strong gamey taste, soak the steaks in milk for a few hours before cooking to mellow the flavor.
Ingredients
Directions
Melt butter in saucepan over low heat; add garlic powder, A-1 sauce, and Worcestershire sauce; mix well.
Bring to boil, then remove from heat.
Place steaks on broiler pan.
Brush on sauce, then broil 5 minutes; turn andamp; brush sauce on other side.
Broil for 5 minutes or to desired doneness.
Use sauce generously.
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