Pan-Seared Venison: A Quick Guide

Pan-searing venison is a great way to cook this meat simply and deliciously. Venison tenderloin is a soft, tender cut of meat that comes from the inside of the animal, near the spine, and is often compared to beef's filet mignon. It's best to season the meat beforehand, and let it come to room temperature for at least 20 minutes, to let the salt penetrate the meat and enhance its flavour. When it comes to cooking, a hot cast-iron skillet is ideal, with a little oil—just enough to get that perfect sear. Depending on how well-done you like your meat, it should take around 6 minutes to cook a venison tenderloin, searing each side for a couple of minutes.

Venison preparation

Ingredients

Depending on the number of people you are cooking for, you will need 12-16 ounces of venison tenderloin. You will also need oil with a high smoke point, such as grapeseed, avocado, safflower, or canola oil. For seasoning, kosher salt, and black pepper are recommended. Some recipes also suggest adding dried herbs like rosemary and thyme, or spices like paprika, cayenne pepper, red chili flakes, or cumin.

Marinade (optional)

Some recipes suggest marinating the meat for added flavor. A simple marinade can be made with white vinegar, ground black pepper, onion powder, garlic powder, and dried rosemary or sage. Leave the steaks to marinate for around 4 hours.

Before Cooking

Take the meat out of the fridge and let it come to room temperature for at least 20 minutes, or up to an hour. This is a good time to season the meat with salt, which will help to tenderize the meat and add flavor.

Cooking

Use a cast iron skillet or a heavy-based frying pan. Heat the pan over high heat, and add a thin layer of oil. When the oil is hot, add the venison to the pan. For a medium-rare steak, sear each side for around 2 minutes, or a little longer if you prefer your meat more well done.

Resting

After searing, transfer the meat to a cutting board and let it rest for 5-8 minutes. During this time, you can make a pan sauce using the juices and browned bits left in the pan.

Serving

Slice the venison into medallions or thin slices and serve with your choice of sides. Some suggested sides include roasted vegetables, mashed winter squash, homemade baked beans, or grain-free cornbread.

Pan type and heat

When pan-searing venison, the type of pan and the amount of heat applied are crucial factors in achieving the desired level of doneness and flavour. Here are some detailed instructions on the pan type and heat control for the perfect pan-seared venison:

Pan Type:

When choosing a pan for searing venison, a cast iron skillet is highly recommended. Cast iron skillets are ideal for searing meat due to their excellent heat retention and even heat distribution. The heavy-duty material ensures a consistent temperature, which is necessary for achieving a nice sear on the venison. Additionally, cast iron pans are durable and can withstand high temperatures without warping. They are also naturally non-stick, making it easier to handle the delicate venison steaks.

Heat Control:

To achieve a perfect sear, it is essential to heat the pan adequately before adding the venison. Place the cast iron skillet over high heat and let it heat up for a couple of minutes. You'll know the pan is ready when you see steam rising from it, or when you add a small amount of oil, and it starts to shimmer. This indicates that the pan has reached the ideal temperature for searing.

Once the pan is hot enough, add a small amount of oil with a high smoke point, such as grapeseed, avocado, safflower, or canola oil. These oils can withstand high temperatures without burning and will help create a crispy crust on the venison. Avoid using oils with low smoke points, such as olive oil or butter, as they may burn and impart an unpleasant flavour to the meat.

When searing the venison, it is crucial to maintain the pan's heat. Keep the heat at a medium-high setting while cooking the steaks to ensure the pan remains hot enough to sear both sides adequately. Searing the meat at a high temperature will create a delicious crust and help retain the juices, resulting in tender and juicy venison steaks.

In summary, when pan-searing venison, a cast iron skillet is the best choice due to its heat retention and distribution properties. Heating the pan adequately before adding the venison and using oils with high smoke points are essential steps. Maintaining a medium-high heat during the cooking process ensures a consistent sear and helps create the desired crust and texture. By following these instructions, you'll be able to master the art of pan-searing venison and impress your guests with delicious and juicy steaks.

Sear time

For a rare steak, you'll want to pull it out of the oven when the internal temperature reaches 110°F to 115°F. Sear it for about 30 seconds on each side.

For a medium-rare steak, you'll want to pull it out of the oven when the internal temperature reaches 120°F. This will take around 6 minutes in a hot pan. Then, sear each side for 1-2 minutes.

For a medium steak, you'll want to pull it out of the oven when the internal temperature reaches 125°F. This will take 7-8 minutes in a hot pan. Then, sear each side for 2 minutes.

If you want your venison well done, you'll need to cook it for longer than 8 minutes, but be careful not to overcook it.

Resting the meat

The ideal resting time for venison tenderloin is around 5 to 8 minutes. During this time, the meat's internal temperature will continue to rise, and the juices will settle, making the meat more flavourful and easier to slice. It is best to transfer the meat to a cutting board or a plate and cover it loosely with foil to rest.

While the meat is resting, you can make a pan sauce to accompany the dish. A simple pan sauce can be made by adding ingredients such as shallots, garlic, wine, stock, and herbs to the pan. This sauce will complement the flavour of the venison and utilise the fond, or browned bits, left in the pan from searing the meat.

Additionally, resting the meat gives you the opportunity to prepare any side dishes or garnishes. Venison is often served with steamed vegetables, such as purple sprouting broccoli, or other hearty sides like roasted winter squash, homemade baked beans, or grain-free cornbread.

Sauces and seasoning

When it comes to seasoning and sauces, there are a variety of options to choose from that will complement the flavour of the venison. Salting the meat beforehand is a good idea, as it helps to tenderise the meat and enhance its flavour. This can be done a day in advance or at least 20 minutes before cooking, as the salt needs time to penetrate the meat. In addition to salt, you can also season the venison with black pepper, either before or after cooking.

For a simple pan sauce, you can use red wine, venison or beef stock, and butter. You can also add shallots or minced onions, and a pinch of dried herbs. Another option is to make a garlic herb butter by mixing butter with garlic, rosemary, and thyme. This can be used to baste the venison while cooking, adding both fat and flavour.

If you're looking for something more complex, here are some sauce suggestions:

• Steak Diane: a zippy sauce made with mustard, Worcestershire sauce, demi-glace, cream, and shallots.
• Cumberland sauce: made with red currants and red wine or Port.
• French au poivre sauce: a creamy green peppercorn sauce.
• Scandinavian beer sauce: typically used for duck but also goes well with venison.
• Blueberry sauce: a slightly sweet sauce that pairs perfectly with the venison.

Frequently asked questions