If you hunt and have Venison steak in your freezer (or any wild game steaks) this recipe was made for you! This is my balsamic marinated and seared Venison steak with rosemary garlic butter and it is pure perfection.

steak, potatoes and carrots on a white plate with garlic butter

Venison Steak is one of our favorite cuts of meat to enjoy. They are lean, meaty and absolutely delicious! Because they are so lean, I almost always like to marinate them to add some good fats and flavor for a perfect steak.

When marinating steak, you always want to have a fat source, an acid and aromatics. A good quality balsamic vinegar is ALWAYS my acid of choice when marinading venison or any wild game meat for that matter. The subtle sweetness and strong flavor of balsamic vinegar compliments venison so well!

Once the steaks have been perfectly seared, they are served with the most delicious garlic rosemany butter. When I tell you I would eat this butter on anything, I am not kidding! It only takes a few ingredients and is the perfect enhancement for a beautiful juicy Venison Steak.

sliced steak, potatoes and carrots on a white plate with rosemary butter

Seared Venison Steak Ingredients

Venison Steak– This can be backstrap, tenderloin or any other steaks you enjoy from your wild game! Venison, moose and elk are all delicious with this recipe.

Blasamic Vinegar– Be sure to use good quality balsamic vinegar to get the richest flavor in your marinade.

Olive Oil– I always use olive oil for its flavor but you could also use a neutral oil like avocado oil.

Garlic– Fresh minced garlic is the way to go if you want the best flavor.

Maple Syrup– There is just a touch of this added to the marinade to balance out the acidity.

Dijon Mustard– I love dijon mustard in this recipe for a bit of a kick.

Butter– You can use unstaled or salted butter for the rosemary garlic butter, but if you use unsalted you will need extra salt.

Rosemary– Do not use dried rosemary. Fresh chopped off the sprig is going to yield the best flavor.

Chili Flakes– A dash of these gives the perfect little bite to the butter.

Salt– Even if you use salted butter, I still recomend adding a pinch of salt to the butter just to help enhance all those delicious flavors.

a jar with whipped butter in it and some steaks on the side

The Steps

1. Start by whisking together the balsamic vinegar, olive oil, 2 cloves minced garlic, maple syrup, dijon mustard and salt & pepper in a small bowl.

2. Once everything is well mixed, place the steaks into a lare ziploc or a casserole dish and pour the marinade over top. Be sure to move the steaks around so they get fully coated in the marinade.

3. Cover the steaks with plastic wrap and place in the refrigerator to marinade for a minimum of 1 hour or up to over night.

4. 20 minutes before you are ready to cook the steaks, remove them from the fridge and allow them to come to room temperature. This ensures that you will get a nice even cook on the steak.

5. Once you are ready to cook, heat a cast iron skillet over high heat until its nice and HOT!

6. Add a couple tbsp of butter, ghee or tallow to the pan, then sear the steaks for 2-4 minutes per side (depednign on the thickness of your steaks). Remove the steaks from the pan when the internal temp reaches 120F for rare or 130F for medium rare.

7. Allow the steaks to rest for 5-7 minutes while you make the rosemary butter.

8. To a jar or small bow, add the softened butter. OPTIONAL: use a handhelp blender to whip the butter so it gets light and smooth.

9. Once the butter is smooth, stir in the chopped rosemary, minced garlic, chili flakes and pinch of salt. Give it a good mix, then taste it and adjust the salt to your liking! If you use unsalted butter you will need a bit of extra salt.

10. Slice the Venison steaks and serve with a generous dollop of rosemary garlic butter on top. Enjoy!

raw steaks in a balsamic marinade in a white casserole dish

sliced steak with garlic butter on top and roasted vegetables

If you try this recipe, let us know if the comments below what you think! It may just becomea new staple in your kitchen 😉

Check out some of our other delicious Venison Recipes below

https://cmbarndominium.com/mind-blowing-chipotle-chimichurri-steak-sandwich/

https://cmbarndominium.com/quick-flavorful-chili-steak-noodle-stir-fry/

https://cmbarndominium.com/easy-and-delicous-venison-street-corn-tacos/


			
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Balsamic Seared Venison Steak with Rosemary Garlic Butter



				
				Yield: 
				4-6 steaks
			
	
						
				Prep Time: 
				10 minutes 
			
					
				Cook Time: 
				10 minutes 
			
					
				Additional Time: 
				1 hour 
			
					
				Total Time: 
				1 hour 20 minutes 
			
			

		
			Juicy and flavorful balsamic seared Venison Steaks topped with a creamy rosemary garlic butter. Quick, easy and so delicious!
		
		
	
	
		
	
			

			
	
		Ingredients

											
									
						4-6 venison steaks (backstrap, tenderloin etc)					
									
						1/4 cup balsamic vinegar					
									
						1/4 cup olive oil					
									
						2 cloves fresh minced garlic					
									
						1 tbsp maple syrup					
									
						1/2 tbsp dijon mustard					
									
						pinch of salt and pepper					
							
												For the Rosemary Butter
						
									
						3/4 cup softened butter					
									
						1  sprig of fresh rosemary choped					
									
						2-3 cloves fresh minced garlic					
									
						dash of chili flakes (adjust to your liking)					
									
						pinch of salt					
							
			
		
		
		Instructions
		1. Start by whisking together the balsamic vinegar, olive oil, 2 cloves minced garlic, maple syrup, dijon mustard and salt & pepper in a small bowl. 
2. Once everything is well mixed, place the steaks into a lare ziploc or a casserole dish and pour the marinade over top. Be sure to move the steaks around so they get fully coated in the marinade. 
3. Cover the steaks with plastic wrap and place in the refrigerator to marinade for a minimum of 1 hour or up to over night. 
4. 20 minutes before you are ready to cook the steaks, remove them from the fridge and allow them to come to room temperature. This ensures that you will get a nice even cook on the steak. 
5. Once you are ready to cook, heat a cast iron skillet over high heat until its nice and HOT! 
6. Add a couple tbsp of butter, ghee or tallow to the pan, then sear the steaks for 2-4 minutes per side (depednign on the thickness of your steaks). Remove the steaks from the pan when the internal temp reaches 120F for rare or 130F for medium rare. 
7. Allow the steaks to rest for 5-7 minutes while you make the rosemary butter. 
8. To a jar or small bow, add the softened butter. OPTIONAL: use a handhelp blender to whip the butter so it gets light and smooth. 
9. Once the butter is smooth, stir in the chopped rosemary, minced garlic, chili flakes and pinch of salt. Give it a good mix, then taste it and adjust the salt to your liking! If you use unsalted butter you will need a bit of extra salt. 
10. Slice the Venison steaks and serve with a generous dollop of rosemary garlic butter on top. Enjoy!
	
	
		Notes
		
			
* This recipe can be made with any large wild game steaks that you like! Elk, moose and venison are all delicious! 
* Cast iron or carbon steel are the best pans for searing ste akto get a nice crust and keep them juicy on the inside. This is our favorite pan for steaks! Carbon Steel Pan
* The rosemary garlic butter is even better if you whip it so it is light and fluffy. To do so, I use my immersion (hand held blender) and it is one of my most usd kitchen tools! Find it here!

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Game Meat

Balsamic Seared Venison Steak with Rosemary Garlic Butter

Seared Venison Steak Ingredients

The Steps