Venison meat is delicious but delicate and should be cooked carefully because it is easily overcooked. Once overcooked, venison becomes very tough and unpleasant to chew. The secret is adding the correct amount of fat in the form of butter or oil, as venison is one of the leanest types of meat and produces hardly any fat of its own once placed in a hot pan.
Rub some salt and pepper on each side of the venison steaks. Each steak should be about 1.25 cm (1/2 inch) thick.
Add 30 ml (2 tbsp) of either butter or olive oil per venison steak into the large frying pan or skillet. Turn the hob on to medium-high and allow it to heat for five minutes.
Place the venison in the hot pan or skillet. Allow it to cook for three minutes before turning it over.
Allow the venison to cook for about three minutes. Transfer the meat to a plate and cover it with foil.
Allow the meat to rest for a few minutes before serving. This distributes the juices through the steak and keeps it moist.
Things you need
- Salt and pepper
- 30 cm (12 inch) frying pan
- Butter or olive oil
- Aluminium foil