Dinner for Two - Venison Steaks with Red Wine Reduction Sauce

Venison Steak
Valentine's Day is fast approaching. We want to set you up for success so we thought we would share a wild game recipe for date night dinner. We hope you enjoy!

Venison Steaks with Red Wine Reduction Sauce:

(or elk if that's your choice)


  1. 2 venison steaks (about 8 ounces each)

  2. Salt and pepper to taste

  3. 1 tablespoon olive oil

  4. 1/2 cup red wine (use a wine you would drink)

  5. 1/4 cup beef broth

  6. 1 sprig rosemary

  7. 1 sprig thyme

  8. 1 garlic clove, minced

  9. 1 tablespoon butter


  1. Preheat the oven to 400°F.

  2. Season the venison steaks with salt and pepper on both sides. - Maybe use some Reload Rub!

  3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the steaks to the skillet and sear for 2-3 minutes on each side, until nicely browned.

  4. Transfer the skillet to the preheated oven and roast the steaks for an additional 5-7 minutes, or until they reach your desired level of doneness. Remove the steaks from the skillet and set aside to rest.

  5. In the same skillet, add the red wine, beef broth, rosemary, thyme, and garlic. Bring the mixture to a simmer over medium heat and cook for 3-4 minutes, until the liquid has reduced by half.

  6. Stir in the butter and continue cooking until the sauce has thickened slightly.

  7. Slice the venison steaks against the grain and serve with the red wine reduction sauce. Enjoy!

For a complete meal, you could serve this venison with a side of roasted vegetables, garlic mashers, or a simple salad. I hope you enjoy this recipe and have a wonderful Valentine's Day!


Garlic Mashed Potatoes:


  1. 1 pound potatoes, peeled and quartered

  2. 2 cloves garlic, minced

  3. 2 tablespoons butter

  4. 1/4 cup milk

  5. Salt and pepper to taste


  1. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

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