Venison is a beautifully lean, tender meat with a deep, gamey flavor. When paired with a silky red wine reduction, it becomes elevated and luxurious. Grilled Venison Steaks with Red Wine Reduction combines rustic simplicity with gourmet flair—ideal for autumn dinners, holiday feasts, or anytime you want to impress with wild game.
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Rub venison steaks with olive oil, garlic, rosemary, salt, and pepper.
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Let sit at room temperature for 30 minutes. If marinating longer, refrigerate for up to 4 hours.
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Preheat a grill or grill pan to medium-high.
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Sear the venison steaks for 3–4 minutes per side, depending on thickness, for medium-rare (130–135°F / 54–57°C).
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Transfer to a plate, tent loosely with foil, and rest for 5–10 minutes.
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In a small saucepan, melt butter over medium heat.
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Add the shallot and sauté until translucent, about 2 minutes.
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Pour in red wine, scraping the pan, and bring to a simmer.
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Add stock, Dijon mustard, and balsamic vinegar.
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Simmer for 8–10 minutes, until reduced by half and slightly syrupy.
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Remove from heat and whisk in the cold butter to finish the sauce.
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Slice steaks across the grain (if desired) and arrange on warm plates.
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Spoon the red wine reduction over or around the venison.
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Garnish with fresh rosemary sprigs or cracked black pepper.
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Pair with roasted root vegetables, buttered greens, or creamy mashed potatoes.
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Drink with a bold red wine—Syrah, Malbec, or a rustic Zinfandel.
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Do not overcook venison—it’s lean and best served medium-rare.
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Add juniper berries or crushed peppercorns to the sauce for a classic wild game flavor.
-
Use the same method with elk, bison, or beef tenderloin.
Ingredients
Directions
-
Rub venison steaks with olive oil, garlic, rosemary, salt, and pepper.
-
Let sit at room temperature for 30 minutes. If marinating longer, refrigerate for up to 4 hours.
-
Preheat a grill or grill pan to medium-high.
-
Sear the venison steaks for 3–4 minutes per side, depending on thickness, for medium-rare (130–135°F / 54–57°C).
-
Transfer to a plate, tent loosely with foil, and rest for 5–10 minutes.
-
In a small saucepan, melt butter over medium heat.
-
Add the shallot and sauté until translucent, about 2 minutes.
-
Pour in red wine, scraping the pan, and bring to a simmer.
-
Add stock, Dijon mustard, and balsamic vinegar.
-
Simmer for 8–10 minutes, until reduced by half and slightly syrupy.
-
Remove from heat and whisk in the cold butter to finish the sauce.
-
Slice steaks across the grain (if desired) and arrange on warm plates.
-
Spoon the red wine reduction over or around the venison.
-
Garnish with fresh rosemary sprigs or cracked black pepper.
-
Pair with roasted root vegetables, buttered greens, or creamy mashed potatoes.
-
Drink with a bold red wine—Syrah, Malbec, or a rustic Zinfandel.
-
Do not overcook venison—it’s lean and best served medium-rare.
-
Add juniper berries or crushed peppercorns to the sauce for a classic wild game flavor.
-
Use the same method with elk, bison, or beef tenderloin.