Venison Steaks

Store raw venison steaks tightly wrapped in the coldest part of your refrigerator. For longer storage, wrap securely in plastic wrap or freezer paper and freeze.

Venison is very lean, so avoid overcooking to prevent it from becoming dry. Aim for medium-rare to medium.

Marinating venison for a few hours can help tenderize it and add extra flavor.

Sear steaks over high heat, then reduce heat or move to indirect heat to finish cooking.

Rich sauces (e.g., mushroom, red wine reduction)

Roasted root vegetables (carrots, parsnips)

Potatoes (mashed, roasted)

Creamy polenta or grits

Earthy mushrooms

Overcooking the steak, which can lead to a tough and dry texture.

Not allowing the meat to rest after cooking, causing juices to escape.

Not trimming away any excess silverskin, which can be tough.