Ingredients
Scale
- 4 venison steaks (6–8 oz each)
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons honey
- Fresh parsley for garnish
Instructions
- Remove venison steaks from refrigerator 30 minutes before cooking to reach room temperature.
- In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Marinate venison steaks in the mixture for 10 minutes, turning once to ensure even coating.
- Heat remaining olive oil in a heavy skillet over medium-high heat.
- Remove steaks from marinade, pat dry with paper towels.
- Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
- In the last minute of cooking, add butter and honey to create a balsamic glaze.
- Baste steaks with the glaze during the final minute of cooking.
- Remove steaks from heat and let rest for 5 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
An elegant and sophisticated wild game dish featuring tender venison steaks glazed with a rich balsamic reduction, highlighting the natural flavors of the meat with aromatic herbs and a touch of honey.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Contemporary American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 venison steak (approximately 6-8 oz)
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
Keywords: venison, balsamic glaze, gourmet dinner, wild game, holiday meal, winter recipe, high-protein, low-carb, paleo
