The original plan for these steaks was to grill them, but due to a “rain event,” we had to change the plan at the last minute. Now, we are pan roasting instead (broiling was also an option)! We’ve served Venison in the past with a Red Wine Cream Sauce and with a Creamy Garlic Spinach Sauce…so we decided to make a totally different type of sauce for this one. To aid us in that pursuit, we turn to the humble mustard seed!
We served this with Garlic Sauteed Corn and Carrot Stalks, but it would go very well with mashed potatoes too!
Time: 20 Minutes
- Venison Steaks
- Ground Sage (or sage leaves)
- Mustard (I prefer stone ground or whole grain dijon here)
- Mayonnaise (optional)
- Pull your steaks out of the fridge about 30 minutes before you plan to start cooking, and sprinkle a little salt on the top and bottom.
- While your steaks come to starting temperature and interact with the salt, turn your attention to your mustard by adding some ground sage to it, and stirring to combine until you have a nice tangy, earthy taste. The sage should complement the venison well. If you prefer a slightly creamier and milder sauce, mix in some mayonnaise too!
- Heat a heavy bottomed (cast iron) pan, and melt a little butter or heat some oil in it.
- Place your venison steaks in the pan, and let them cook for about 4-5 minutes.
- Flip, and let them go another 4-5 minutes.
- When your venison has reached an internal temperature of 140 degrees F (for medium rare), remove from heat, and let it sit for about 5 minutes to reabsorb juices.
- Plate, devour, and enjoy!