Easy Kosher Venison Steaks With Rich Red Wine Sauce

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I’ll admit, venison isn’t something most of us cook regularly. When my brother-in-law started hunting and brought me a few cuts to experiment with, I was honestly a bit intimidated. Game meat has this reputation for being tough or overly gamey, but venison steaks are actually quite forgiving when you don’t overthink them.

Why Venison Steaks Are Easier Than You Think

The key is treating venison like you would a good beef steak, but with a little more care since it’s naturally lean. I learned this the hard way after my first attempt resulted in something resembling shoe leather. The secret is high heat and quick cooking. Venison steaks should be served medium-rare to medium at most, otherwise they dry out fast.

What really makes this dish shine is the red wine reduction. I use a decent kosher Cabernet or Merlot, nothing fancy but not cooking wine either. The sauce balances the earthiness of the venison perfectly and adds that restaurant-quality touch that makes people think you spent way more effort than you actually did. Fresh herbs are crucial here too. Don’t skip the thyme, it brings out something special in game meat.

The Perfect Red Wine Sauce for Game Meat

This recipe works beautifully for a special Shabbat dinner or when you want to impress guests without too much fuss. I like to serve it with roasted root vegetables or garlic mashed potatoes to soak up that gorgeous wine sauce. The whole thing comes together in about 30 minutes, but feels much more elegant than the effort required.

Easy Kosher Venison Steaks With Rich Red Wine Sauce - American recipe
I'll admit, venison isn't something most of us cook regularly. When my brother-in-law started hunting and brought me a few cuts to experiment with, I was honestly a bit intimidated. Game meat has this reputation for being tough or overly gamey, but venison steaks are actually quite forgiving when you don't overthink them. The key is treating venison like you would a good beef steak, but with a little more care since it's naturally lean. I learned this the hard way after my first attempt resulted in something resembling shoe leather. The secret is high heat and quick cooking. Venison steaks should be served medium-rare to medium at most, otherwise they dry out fast. What really makes this dish shine is the red wine reduction. I use a decent kosher Cabernet or Merlot, nothing fancy but not cooking wine either. The sauce balances the earthiness of the venison perfectly and adds that restaurant-quality touch that makes people think you spent way more effort than you actually did. Fresh herbs are crucial here too. Don't skip the thyme, it brings out something special in game meat. This recipe works beautifully for a special Shabbat dinner or when you want to impress guests without too much fuss. I like to serve it with roasted root vegetables or garlic mashed potatoes to soak up that gorgeous wine sauce. The whole thing comes together in about 30 minutes, but feels much more elegant than the effort required.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 venison steaks 6-8 oz each, about 1 inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 cloves garlic minced
  • 2 tablespoons shallots finely chopped
  • 1 cup red wine kosher Cabernet or Merlot
  • 1 cup beef broth low sodium
  • 2 tablespoons margarine pareve
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped

Method
 

  1. Remove venison steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat steaks completely dry with paper towels and season generously on both sides with salt and pepper.
  2. Heat olive oil in a large cast iron or heavy skillet over medium-high heat until oil shimmers and just begins to smoke.
  3. Add venison steaks to the hot pan. Don't move them for 3-4 minutes to develop a good sear. Flip and cook another 2-3 minutes for medium-rare, or until internal temperature reaches 130°F.
  4. Transfer steaks to a plate and tent loosely with foil. Let rest while preparing the sauce.
  5. Reduce heat to medium and add shallots to the same pan. Cook for 1 minute until fragrant, then add garlic and cook another 30 seconds.
  6. Pour in red wine and scrape up any browned bits from the bottom of the pan. Let wine simmer and reduce by half, about 5 minutes.
  7. Add beef broth, thyme, and rosemary. Continue cooking until sauce reduces to about 1/2 cup and coats the back of a spoon, another 8-10 minutes.
  8. Remove pan from heat and whisk in margarine to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper if needed.
  9. Slice venison steaks against the grain and arrange on serving plates. Spoon red wine sauce over steaks and serve immediately.

Notes

Don't overcook venison as it becomes tough and dry. A meat thermometer is your best friend here. The steaks will continue cooking slightly while resting. If you don't have venison, this recipe works equally well with beef tenderloin or sirloin steaks. Leftover sauce keeps in the refrigerator for 3 days and reheats beautifully.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 2g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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