Venison Steak with Game Sauce

Venison steak with game sauce is a refined and elegant game dish, especially popular in autumn. This tender, dark red venison steak has a full, slightly sweet, gamey flavor that truly shines when cooked medium rare. It is served with a rich game sauce, usually made with game stock, red wine, and/or port, complemented by aromatic ingredients such as juniper berries, thyme, rosemary, and sometimes a hint of cranberry or fig for subtle sweetness.

The combination of the buttery-tender meat and the deep, spicy sauce creates a warm, luxurious taste experience. This dish is often served with classic accompaniments such as Brussels sprouts, red cabbage, parsnips, celeriac purée, or potato gratin. A perfect choice for holidays or a gourmet dinner.

Recipe for 4 people

Ingredients:

For the Venison Steak

4 venison steaks (approx. 150–180 g each)

2 tbsp butter

1 tbsp oil

Salt and freshly ground pepper

2 sprigs thyme

1 clove garlic (crushed)

For the Game Sauce

1 shallot, finely chopped

1 tbsp butter

100 ml red wine

150 ml game stock (or beef stock)

1 tbsp red port (optional but tasty)

1 tsp coarse mustard

1 tsp red currant jelly

1 bay leaf

1 sprig thyme

Salt & pepper

Optional: 1 tsp cornstarch + water (if you want to thicken the sauce slightly)

Preparation:

Make the game sauce

1. Sauté the shallot in a little butter in a saucepan.

2. Deglaze with red wine and reduce by half.

3. Add the stock, port, bay leaf, and thyme. Simmer gently for 15 minutes.

4. Stir in the mustard and currant jelly.

5. Strain the sauce (optional, for a smoother consistency).

6. If you want it thicker, thicken it with a little cornstarch.

7. Season with salt and pepper.

Cooking Venison Steaks

1. Remove the steaks from the refrigerator 30 minutes before cooking.

2. Pat dry and season with salt and pepper.

3. Heat oil and butter in a frying pan until the butter begins to sizzle.

4. Add the garlic and thyme, then the steak.

5. Cook over high heat: 2–3 minutes per side for medium-rare.

6. Spoon some of the hot butter over the steak while cooking.

7. Remove the steak from the pan and let it rest for 5–7 minutes, covered with aluminum foil.

Serving

If desired, slice the venison steak into attractive slices and serve with the game sauce.

Delicious with, for example:

• Potato gratin or pommes duchesse

• Brussels sprouts with bacon

• Stewed pears

• Red cabbage

• Pumpkin puree / parsnip

• Wild mushroom mix

Wine tip:

Príncipe de Viana Crianza 2019

This wine is a robust and balanced Spanish wine from Navarra.

The fruitiness and soft oak of the wine will harmonize beautifully with the rich meat and sauce, and the tannins provide plenty of body without being overpowering.

Bon Appétit...