Entrée: United States – Grilled Venison Steak with Red Wine Sauce

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 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

2 venison steaks, about 12 oz total (340 g total)
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
1 tbsp (14 g) unsalted butter
2 cloves garlic, minced
1 small shallot, finely chopped
1 / 2 cup (120 ml) red wine
1 / 2 cup (120 ml) beef or venison stock
1 tbsp (3 g) fresh thyme leaves
1 tsp (7 g) honey

Instructions

1. **Prepare Venison Steaks**: Season the venison steaks generously on both sides with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 20 minutes.
   
2. **Preheat Grill**: Preheat your grill to medium-high heat. 

3. **Grill Steaks**: Brush the steaks with olive oil, then place them on the grill. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Use an instant-read thermometer: 130-135°F for medium-rare.

4. **Prepare Sauce**: In a medium saucepan, heat the butter over medium heat. Add the minced garlic and chopped shallot, and sauté until the shallot is translucent, about 2-3 minutes.

5. **Add Wine and Stock**: Pour in the red wine, scraping any browned bits from the bottom of the pan. Add the beef or venison stock, thyme, and honey. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half, about 15-20 minutes.

6. **Rest and Serve**: Remove the venison steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute. Slice the steaks against the grain and serve with the red wine sauce poured over or on the side.

7. **Optional Garnish**: Garnish with additional thyme leaves for a burst of fresh flavor and a pop of color. Serve with your choice of sides, such as roasted vegetables or mashed potatoes.