How To Make A Pan Sauce From Venison Drippings?

Collecting and Reducing the Drippings

To make a pan sauce, you’ll need to start by collecting the drippings from your venison steaks. To do this, use a cast iron pan and cook your steaks to medium rare using the reverse sear method - searing at a high temperature to lock in the juices, then finishing at a lower temperature to cook the interior. Once the steaks are done, remove them from the pan and let them rest. Leave the drippings in the pan and place it over low heat. Reduce the drippings for 5-7 minutes, stirring occasionally, allowing them to thicken and concentrate their flavor.

Adding Aromatics and Wine

With the drippings reduced, it’s time to add some aromatics to give your pan sauce depth and complexity. Start by adding 1-2 tablespoons of butter to the pan and letting it melt, then add 1-2 minced shallots and cook until they’re translucent, about 3-4 minutes. Add 1/4 cup of red wine - such as cabernet or merlot - to the pan and cook until it’s almost completely reduced, stirring occasionally. This will help to intensify the flavors of the sauce.

Seasoning and Serving

Once the wine has reduced, add 1-2 tablespoons of all-purpose flour to the pan and whisk it into the sauce to thicken it further. Cook for 1-2 minutes, then slowly pour in 1/4 cup of beef broth, whisking constantly to avoid lumps. Bring the sauce to a simmer and cook for 2-3 minutes, or until it’s thickened to your liking. Season the sauce with salt, pepper, and any other desired herbs or spices, then serve it over your venison steaks.