Quick Answer
For a rich and savory flavor, complement venison steak with herbs like thyme, rosemary, or juniper berries. These earthy, slightly piney flavors balance the gamey taste of venison. Pair with a butter baste for added richness.
Choosing the Right Herbs
When selecting herbs to pair with venison steak, consider the gamey flavor profile. Thyme is a classic choice, adding a subtle, slightly minty flavor. Use 1-2 sprigs of fresh thyme per steak, depending on size. Rosemary is another popular option, with its piney aroma complementing the venison nicely. Use 1-2 sprigs of fresh rosemary per steak. Juniper berries, with their slightly sweet, earthy flavor, work well in a rub or marinade. Use 1/4 to 1/2 cup of juniper berries per 1 pound of venison.
Preparing the Steak
To prepare the venison steak for cooking, start by seasoning it with salt and pepper. Pat the steak dry with a paper towel to prevent steam from building up in the pan. Then, add a small amount of oil to a preheated cast iron skillet, about 1/4 inch deep. Sear the steak for 2-3 minutes per side, or until it reaches your desired level of doneness. For a medium rare, cook to an internal temperature of 130-135°F. Then, remove the steak from the skillet and let it rest for 5-7 minutes. During this time, prepare a butter baste by mixing softened butter with thyme, rosemary, or juniper berries, and a squeeze of lemon juice. Brush the baste over the steak before serving.
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