Venison Pepper Steaks

    20 minutes

    Venison when it is in season is so succulent and flavourful it doesn't need much in the way of a complicated preparations. Salt and pepper will do it!

    26 people made this

    Serves: 4 

    • 500g venison steaks
    • 2 teaspoons cracked black pepper
    • 2 teaspoons coarse salt
    • 1 tablespoon (20g) unsalted butter

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Sprinkle salt and pepper generously over both sides of the venison steaks.
    2. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large frying pan and heat over high heat.
    3. Pan fry venison steaks in frying pan for about 3 minutes each side, then reduce heat to medium and cook for about 8 or 10 minutes each side for rare steaks, 12 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.

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    Reviews in English (18)


    We like venison steaks as well as beef and they have less fat. I'm glad to see that not everyone thinks venison must be soaked or marinated. The only thing I do differently is add more spices, such as garlic and red capsicum. You do not need the marinades IF your venison has not been in the freezer a long time. The sooner it's prepared, the tastier it is. One careful not to overcook venison. Depending on the size of your steak, you will not need to cook it this long. Ours were smaller and didn't require the full 10 minutes on each side to be cooked to medium well-well done (no blood). Overcooking venison completely changes the taste and, in fact, gives it a powdery consistency.  -  29 Sep 2008


    I don't really consider this a recipe because its just frying up some meat with basic S&P and butter - BUT it is good! However, to keep the meat tender, you need to add a couple TBLS of water. I have also used ale in place of water. Very good and easy...for breakfast, lunch or dinner.  -  29 Sep 2008


    Very tasty, without hiding the venison taste to it.  -  29 Sep 2008