The secret to great venison is to never cook over high heat and do not over cook it. Venison is dryer than beef and needs to be sauted in a little butter or margarine. I like to put a wine sauce over the top.


  • 4 venison steaks
  • 1 chopped onion
  • 2 cloves garlic, chopped
  • 4 Tablespoons butter
  • fresh mushrooms, sliced
  • salt and pepper
  • white wine or sherry


In a skillet over medium heat, brown the venison for several minutes. Remove from pan and add onions, garlic and mushrooms and saute until onions are clear.
Put venison back into skillet with vegetables. Salt and pepper to taste and pour wine or sherry over the top. Enough to be able to simmer. Cover with lid and simmer over low heat for 10 to 15 minutes. Serve hot.

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Submitted 6/13/05.
Source: My own recipe
Submitted By: Peggy
Venison Steak