Venison Steaks

These venison steaks are tender, flavorful, and incredibly simple to prepare. Marinated with lemon juice, olive oil, and herbs, they’re seared to perfection in a cast-iron skillet for a quick and satisfying meal. Venison is naturally lean, so the key is not to overcook, leaving you with juicy, perfectly pink steaks every time.

This recipe uses venison round steaks (sometimes called leg steaks), which are cut from the hindquarters and include a round bone in the center. They’re lean and flavorful, and when marinated and seared, they turn out wonderfully tender. You can also use backstrap or tenderloin for this recipe if you prefer an even more delicate cut. The cooking time will vary depending on the cut, but by following the temperature guidelines in the recipe, you’ll know exactly when your steaks are perfectly done

Cooking with tenderloin or backstrap instead? I’ve got you covered with these Venison Tenderloin and Venison Backstrap recipes.

If you don’t have access to steaks at the moment but are in the mood for wild game, you might also like my recipes for Venison Burgers and Venison Backstrap, which use ground venison.

Ingredient Notes

Please scroll down for the full recipe! These are just notes on select ingredients.

• Venison steak – this recipe is written for steaks about 1/2-inch (1 1/4 cm) thick. If yours are thicker, you’ll need to increase the cooking time slightly. Be careful not to overcook, as venison can dry out quickly.
• Lemon juice – freshly squeezed lemon juice helps tenderize the meat and adds brightness.
• Olive oil – keeps the steaks moist while marinating and helps with browning in the pan. You’ll also use a little oil for searing. Other neutral oils, preferably with a high smoke point, also work.
• Italian seasoning – adds a savory herb flavor. You can substitute with your favorite seasoning blend if you prefer.

How to Make Them

1. In a bowl or Ziploc bag, whisk together the lemon juice, olive oil, Italian seasoning, salt, and pepper.
2. Add the venison steaks, making sure they’re fully coated. Cover and refrigerate for at least 2 hours or up to 6 hours for a deeper flavor.
3. Remove the steaks from the marinade and let them sit at room temperature for 30 minutes. Pat them dry with paper towels to prevent steaming in the pan.
4. Pan-fry or grill! Detailed instructions are down below.

How to Make Ahead and Store

You can marinate the steaks up to 6 hours in advance and keep them in the refrigerator until ready to cook. Once cooked, venison steaks are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet over low heat or slice thinly and enjoy cold on salads or sandwiches. Freezing cooked steaks isn’t recommended, as it can affect the texture.

5 from 1 vote

Venison Steaks

Author Erin Dooner

Course Main

Cuisine American

Servings 4

Print Recipe

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

These venison steaks are tender, juicy, and full of flavor thanks to a simple lemon and herb marinade. Cooked quickly in a cast iron-skillet or grilled, they’re an easy and impressive dinner that’s naturally gluten-free, healthy, and perfect for weeknights or special occasions.

Ingredients

• ▢ 1 1/2 pounds (680 grams) venison steak about 1/2" (1 1/4 cm) thick, I used venison round steaks
• ▢ 1/4 cup (60 ml) freshly squeezed lemon juice
• ▢ 1/4 cup (60 ml) olive oil plus more for the pan
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 teaspoon sea salt
• ▢ 3/4 teaspoon pepper

Instructions

• In a bowl or Ziploc bag, whisk together all the marinade ingredients. Add the venison steaks, making sure they're fully coated.
• Cover and refrigerate for at least 2 hours or up to 6 hours for deeper flavor.
• Remove steaks from the marinade and let them sit at room temperature for 30 minutes before cooking. Lift them out of the marinade and pat dry with paper towels (don’t rinse!). This prevents the steaks from steaming in the pan due to overly saturated meat.
• If grilling: preheat your grill to medium-high heat, about 400–450°F (205–230°C). Lightly oil the grill grates to prevent sticking. Place the steaks on the grill and cook for 3–4 minutes per side for medium-rare, or until the internal temperature reaches 120–130°F (49–54°C). Transfer the steaks to a plate, tent loosely with foil, and let them rest for 5 minutes. The temperature will rise to 130–135°F (54–57°C) as they rest.
• If pan-frying: heat a cast-iron skillet pan over medium-high heat. Add a small amount of oil to very lightly coat the pan. Sear steaks for 2-3 minutes per side for medium-rare to medium (adjust based on preference). They should be cooked to an internal temperature of 120-130°F (49-54°C) for medium-rare. After resting, the internal temperature should rise to 130-135°F (54-57°C). It’s crucial not to overcook venison, as it can become tough and lose its flavor. They should still be pink in the middle.
• Remove from the pan and let them rest for 5 minutes before serving.

Notes

• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 381kcalCarbohydrates: 2gProtein: 52gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 134mgSodium: 679mgPotassium: 711mgFiber: 1gSugar: 0.4gVitamin A: 20IUVitamin C: 6mgCalcium: 29mgIron: 7mg

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