Pan Seared Elk with Red Wine Sauce
Level up your wild game dinner with this pan-seared venison steak recipe that’s juicy, bold, and perfectly balanced with a rich red wine butter sauce. Using Motley Que Wild Game Fixx and Cayenne Grillin’ Oil, this recipe brings restaurant-level flavor straight to your kitchen or camp cook.
Ingredients
- 6 venison steaks
- 2 tbsp Motley Que Cayenne Grillin’ Oil
- 2 tbsp Motley Que Wild Game Fixx Rub
- Salt and pepper, to taste
- 1 cup red wine
- 1/2 cup beef broth
- 1 shallot, minced
- 1 tsp garlic, minced
- 3 tbsp butter
Instructions
- Season & Chill: Rub venison steaks generously with Wild Game Fixx, then cover and refrigerate overnight. This helps the flavors soak deep into the meat.
- Sear to Perfection: Heat Cayenne Grillin’ Oil in a heavy skillet over medium-high heat. Sear steaks 4–5 minutes per side until browned with a crust. Remove and let rest.
- Build the Sauce: In the same skillet, sauté shallots until soft. Add garlic and cook for 1 minute.
- Deglaze & Reduce: Pour in red wine, a splash of balsamic vinegar, and beef broth. Scrape up any browned bits, then simmer until the sauce reduces by half.
- Finish & Serve: Stir in butter until melted and silky. Return venison to the skillet, spoon sauce over top, and cook for 2 more minutes.
Tips for the Perfect Venison Steak
- Always let your venison rest before slicing to lock in those natural juices.
- Pair with roasted potatoes or garlic mashed for the ultimate comfort meal.
- Try different Motley Que rubs like Garlic Fixx or Maple Fixx for a flavor twist.