Description
Delicious venison steaks marinated in a rich balsamic glaze, garlic, and fresh herbs for a memorable dining experience.
Ingredients
- 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 the 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 and 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
Always ensure venison steaks are patted dry before cooking for better browning. Let them rest after cooking to keep them juicy.
