Pan-Seared Venison Steak

Seasoning the Venison Steaks Start by seasoning the venison steaks generously with salt and black pepper on both sides.

Searing the Venison Steaks Heat olive oil in a skillet over medium-high heat. Add the steaks to the hot skillet and sear for 3-4 minutes on each side for medium-rare, or adjust the timing to your preferred doneness.

Resting the Venison Steaks Remove the steaks from the skillet and let them rest on a cutting board, tented with foil, for 5 minutes to allow the juices to redistribute.

Making the Pan Sauce In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan.

Finishing the Pan Sauce Add the beef broth, butter, and flour to the skillet. Stir well to combine and simmer for a few minutes until the sauce thickens. Season with salt and black pepper to taste.

Serving the Pan-Seared Venison Steaks Pour the pan sauce over the rested venison steaks and garnish with fresh rosemary sprigs before serving.