Entree: France – 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 15 min

Additional 8 min

Total 33 min

Ingredients

- 2 venison steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, divided
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or venison stock
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 g) cold butter (for finishing sauce)

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking and season both sides with 1 tsp salt and 1/2 tsp pepper. Heat a heavy skillet over high heat until very hot.
2. Add 1 tbsp olive oil and sear steaks 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C); add 1 tbsp butter and baste in final minute. Remove steaks to a warm plate and rest 5–8 minutes.
3. Reduce heat to medium; add remaining 1 tbsp olive oil and 1 tbsp butter to skillet, sweat shallot and garlic until soft, about 1–2 minutes.
4. Add thyme and deglaze with red wine, scraping browned bits; reduce by half, then add stock and simmer until sauce thickens slightly, 3–5 minutes.
5. Remove thyme, whisk in 1 tbsp cold butter to gloss the sauce, adjust seasoning. Slice steaks against the grain and serve with red wine reduction spooned over.