Cast Iron Venison Steaks
Learn how to cook cast iron venison deer steaks with rosemary compound butter for a flavorful wild game dish. Perfect for hunters and chefs.
Cast Iron Venison Steaks
Remi Warren
This recipe comes to us from Remi Warren, TV personality, hunting outfitter, and friend of Montana Knife Company.
4
10 minutes
10 minutes
350
American
Dinner
As an avid outdoorsman and chef, I’ve always been passionate about creating dishes using wild game that I’ve harvested while out hunting.
Today, I want to share one of my favorites: cast iron venison steaks. This simple yet flavorful dish is perfect for hunters looking to elevate their wild game cooking skills.
Ingredients
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- 4–8 venison steaks, cut 1 1/2 inches thick
- Coarse salt
- 4 Tbsp. butter
- 2 full sprigs rosemary, chopped
Directions
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Mix the chopped rosemary with the softened butter by hand.
Wrap the mixture in plastic wrap and set aside.
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Heat your cast iron skillet on high heat.
Coat the pan with a layer of coarse salt.
Place the venison steaks onto the hot skillet and flip them frequently for about two minutes.
Once a nice sear develops, add some rosemary compound butter to the skillet for a final searing on both sides. This step is crucial, as adding the butter later prevents it from browning or burning.
Remove the steaks from the heat when their internal temperature reaches 125–130°F.
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Place a piece of the reserved rosemary compound butter on top of each steak.
Let the steaks rest for a few minutes, allowing the flavors to meld and the juices to redistribute.
Slice the steaks and serve them hot.
