SAUTÉED VENISON STEAKS
4 servings
Use steaks cut from the loin or tender portion of the leg for this recipe.
Have ready:
- Four 6- to 7-ounce venison steaks from the loin or leg
Season on both sides with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Heat in a heavy skillet over high heat:
- 3 tablespoons vegetable oil, bacon drippings, or Clarified Butter
Quickly brown the meat, 2 to 3 minutes each side or until the internal temperature of the meat reaches 120° to 130°F for rare to medium-rare. Transfer to a plate. If desired, prepare:
- (Herb Pan Sauce, Wine and Sour Cherry Pan Sauce, or the pan sauce for Steak Diane or Steak au Poivre)
Or, you may serve the steaks with:
Or top each steak with a thin slice or dollop of a:
- (Flavored butter)