Entrée: United States – 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 20 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 venison steaks, about 12 oz total (340 g total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
1 / 4 cup (40 g) shallots or red onion, finely chopped
1 cup (240 ml) dry red wine
1 cup (240 ml) beef or game stock
1 tsp (5 ml) fresh thyme leaves
2 tbsp (30 g) cold butter (for finishing)

Show original ingredient measurements

2 venison steaks, about 12 oz total (340 g total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
1 / 4 cup (40 g) shallots or red onion, finely chopped
1 cup (240 ml) dry red wine
1 cup (240 ml) beef or game stock
1 tsp fresh thyme leaves
2 tbsp (30 g) cold butter (for finishing)

Instructions

1. Pat steaks dry, season with salt and pepper, and heat oil in a skillet until shimmering.
2. Sear steaks 2–4 minutes per side to desired doneness, adding butter and basting toward the end; transfer to rest.
3. Sauté chopped shallots in the pan, deglaze with red wine and reduce by two-thirds.
4. Add stock and thyme, reduce until slightly syrupy, then whisk in a little cold butter to finish the sauce.
5. Slice steaks, arrange on plates, and spoon the red wine reduction over the meat.