Venison with Garlic Butter

For the vegetarians out there, you may want to skip this one. As most of you know, my husband has been hunting since he was really young. It’s how his family put food on the table and now he does the same for us. I find it wonderful; we know where our meat comes from, how it’s processed and it’s taken as humanely as possible. Not only is it truly organic, at times it can be over $50 a pound so it saves us a lot of money. Some people don’t care for the wild taste of deer, but this venison recipe with garlic butter is pretty sure to please. *Affiliate link below. Click here for my full disclosure.

First things first. If you don’t like the ‘wild’ flavor of deer (some people say “gamey”) you can soak it overnight using milk, buttermilk or salted water. They all do the same thing to me by removing the blood. Some people will tell you it has to do with how quickly the meat is processed or how it was shot. Bottom line, some people are just sensitive to the taste and soaking it will help with that.

Now, grab your ingredients. Remember the steaks will shrink as you cook them, too. Note-I had two cloves of garlic here, but one is PLENTY:

Take the butter and crush the garlic, stir it and put it to the side:

Salt and pepper the venison then put it in a frying pan, that you wiped down with olive oil (use a paper towel to apply the oil). Fry for two minutes on each side:

Remove from frying pan and put those bad boys on a baking sheet. I use USA Pan’s Baking Sheets. I LOVE THEM. Stick them in the oven at 350°F | 177°C for 7 minutes on each side. Note: if they’re thinner cuts, less time. Thicker, more time. And play with it. Oven times vary. You may like your meat more well done or rare. You get my gist.

Remove from oven, put that butter on your steak and serve with your favorite sides.

Here’s a video I played with: