Wild game is one of the very best meats one can eat; and this time of year, part of many Tillamook County residents’ Fall rituals – filling hunting tags that puts meat in the freezer.   We grew up with venison and elk as part of our family’s regular menu; my Dad regularly filled his tag, and my Mom was the efficient expert with how to cook venison.  A cast-iron skillet is the preferred pan and as noted – hot and fast. There are so many wonderful ways to enjoy venison, but the family favorite is simply sauted. Low in fat, high in protein and grass fed naturally, it is a superior meat. A 3-ounce portion of venison is a good source of iron and selenium, B6 and niacin.

Since venison is an exceptionally lean meat it needs to be cooked a bit differently than other meats. There are some secrets for success to cooking game meat:  Do not crowd the meat in the skillet; Do not overcook the meat; and, let it rest for at least 10 minutes before serving to let the juices redistribute into the meat.

Cooking venison isn’t that hard if you apply these “rules”.  The tender cuts are cooked hot and fast like in sautéing, grilling or broiling. Tender cuts are the meat furthest way from the head and feet.

Pan-fried Venison Steak

Prep time: 15 minutes

Serves – 4

3 TBS Flour

2 tsp. Lawry’s seasoning salt or Mrs. Dash’s seasoning or favorite seasoning salt

1 tsp. garlic powder

1 tsp. onion powder

2 lbs. venison steak

2 TBS butter/oil


Mix together dry ingredients gallon baggie.

Coat venison steak.

Melt butter, heat oil over medium high heat in cast-iron skillet (if available; can use any nonstick skillet.)

Cook 5 minutes per side, hot and fast.

Let rest 10 minutes to re-absorb meat juices.

Saute mushrooms, such as chanterelles while venison rests, and serve …

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