Easy to make, tender, marinated venison steak seared in a hot cast iron skillet or grilled, then smothered in the most creamy, dreamy mushroom wine cream sauce. This recipe is seriously amazing!!
"I have just done this recipe for the first time and all I can say is WOW! My husband loved it as did I, the venison just melted in our moths , it’s definitely in my top ten! Thank you, great recipe." - Denise ⭐️⭐️⭐️⭐️⭐️
I can't get enough of this venison steak! The steaks are marinated in a dijon mustard marinade that makes them so tender and flavorful, then they're seared until nicely browned on the outside, but tender and juicy on the inside. They're seriously the best!
Even better, the steaks are served with an easy but crazy good mushroom cream sauce! It pairs perfectly with the venison steaks, taking them to another level. I love to serve this recipe with mashed potatoes and green beans.
You also don't want to miss my Marinated Venison Backstrap - it's one of my most popular recipes! Made with a simple lemon balsamic marinade, adding delicious flavor without overpowering the natural flavors of venison.
Jump to:
- Why you'll love this recipe
- Ingredient Notes
- What takes the gamey taste out of venison?
- How to cook venison steak
- The best internal temperature
- Substitutions and Variations
- Expert Tips
- Common Questions
- Storage & Reheating
- What to serve with venison steak
- More venison recipes you'll love!
- Venison Steak with Mushroom Cream Sauce
Why you'll love this recipe
- Simple and delicious marinade. Made with 5 simple ingredients, this marinade helps to tame that strong venison flavor without overpowering it, while simultaneously adding incredible flavor. Based off my popular vension backstrap marinade.
- Easy to make. Start by pan searing the steaks, and while they rest, you'll make the mushroom cream sauce. Aside from the marinate time, this dinner comes together in under 30 minutes.
- Seriously good mushroom cream sauce. The mushroom cream sauce is made in the same skillet that the venison is cooked in, absorbing all of those delicious flavors. Made with white wine, broth, heavy cream and some simple seasoning.
Ingredient Notes
- Venison Steak. This recipe was written using thicker venison steaks at least 1 inch thick. Please keep that in mind when cooking your steaks. If you're using thinner steaks, such as chops or butterflied venison cut from the backstrap/loin, you may need to reduce the cooking time. That's why it's always best to use a meat thermometer!
- Dijon mustard. Grainy or smooth dijon mustard works here. I also wanted to note, for those that aren't big mustard fans, that the mustard doesn't overpower the venison or sauce. It adds acidity and a bit of tangy flavor that pairs really well with venison.
- Baby bella mushrooms. Feel free to use your favorite mushrooms, such as morels when in season, or simply leave the mushrooms out altogether - the cream sauce will still be delicious!
What takes the gamey taste out of venison?
If the venison is freshly harvested and you're worried about gamey flavor, you have a couple options.
First option: You can soak the venison in buttermilk for a couple hours or overnight. The acidity in buttermilk helps to tame those strong venison flavors and draw out the blood. Once you remove it from the buttermilk, give it a rinse and pat dry.
Second option: Place the steaks in a air tight container with paper towel wrapped around the meat. Let rest in the fridge for a few hours or overnight, changing out the paper towels when they are blood soaked. The paper towels draw out that excess blood, helping to tame gamey flavor.
If the venison isn't freshly harvested, I don't feel there is any need to soak it in buttermilk. Thaw the steaks on paper towel to absorb excess blood, pay dry, and marinate the venison.
How to cook venison steak
There are two common methods for cooking deer steak: stovetop or grilled.
I enjoy both methods! It honestly depends on the weather. After all, I do live in Minnesota. If you decide to grill the steaks, you can make the mushroom cream sauce on the stove inside while the steaks are grilling.
When cooking venison, like most meat, you should use a meat thermometer to ensure you don't overcook the meat, which causes it to become tough and dry.
Stovetop method
Scroll down to the recipe card for the full instructions, including grilling.
- Step 1: Marinate the venison. Pat the steaks dry with paper towel. Mix together the marinade ingredients and generously coat the venison steaks. Cover and let rest at room temperature for 1 hour or refrigerated overnight for the best results. Before cooking, you'll lightly pat any excess marinade from steaks, allowing you to get a nice crust on the steaks while searing.
- Step 2: Cook the steaks. Heat a cast iron skillet over medium-high heat with 1 tablespoon of oil. Once hot, cook the steaks about 4-6 minutes on the first side, then flip and cook another 4-6 minutes, or until the internal temperature reaches about 130-135 degrees F for medium-rare (if the steaks are getting too charred, reduce heat to medium). Once done, transfer the steaks to a clean plate to rest while you make the cream sauce.
- Step 3: Make the mushroom cream sauce. Using the same skillet, cook the mushrooms in butter until browned, about 2-3 minutes. Then you'll mix in more butter, flour and garlic. Whisk in the remaining ingredients and let simmer until thickened, about 5 minutes.
- Step 4: Enjoy. Serve the mushroom cream sauce over the steaks . If desired, finish with a pinch of flakey sea salt and fresh thyme.
The best internal temperature
I highly recommend using an instant read meat thermometer when cooking steak to ensure you don't over or under cook it. For venison, here are the temperatures for degree of doneness:
- Rare: 125 degrees F.
- Medium-rare: 130-135 degrees F.
- Medium: 135-140 degrees F.
- Medium-well: 140-145 degrees F.
- Well: 145-150 degrees F.
I like to cook venison steak to around 130-135 degrees F. It's still pink and juicy in the center, but not raw, and nicely seared around the outside.
Pro tip! Always account for the fact that the meat will continue to cook once it's removed from the heat source, this is called carryover cooking. The residual heat left in the meat will continue to cook the meat for about 5 minutes and the temperature will continue to rise 5-10 degrees. So, for example, if you want the venison steak cooked to 135 degrees for medium, remove the meat from the heat source at 130 degrees, then let it rest for 5-10 minutes until it reaches 135 degrees.
Substitutions and Variations
- Try different cuts of venison. This marinade, cooking method and mushroom cream sauce would also be super delicious with backstrap or tenderloin! You may need to adjust cooking time depending on the thickness of the meat. As always, use an instant read meat thermometer for the best results!
- Mushrooms. If you don't like mushrooms, you can simply leave them out! The sauce is still amazing without them. It's actually based off my Chicken with Creamy Dijon Sauce. If preferred, you can head over there to get my recipe for the creamy dijon sauce to serve over the venison steaks instead. I've tried it, and it's also delicious with venison!
- White wine. Wine helps to build on the flavor of the cream sauce, but you san swap for more chicken broth if needed.
- Heavy cream. I don't recommend a substitution here as it will change the consistency of the sauce. But, if you must, you can try half and half. You just may need to add more flour or simmer the sauce longer to thicken it a bit more.
Expert Tips
- Remove access marinade before cooking. Using paper towel, pat off any excess marinade before cooking the steak. This will allow you to get a nice crust on the steak while searing. Excess marinade will otherwise create a steaming affect versus searing.
- Use a meat thermometer. This is the absolute best way to ensure you don't over or under cook your steak! There are so many variables when it comes to cooking steak, such as steak thickness, temperature of the pan/grill, and internal temperature of the steak when you start cooking, that cooking time alone is not a good indicator of when your steak is done cooking.
- Account for carryover cooking. The residual heat left in the steak after you remove it from skillet or grill will continue to cook the meat for another 5-10 minutes and the temperature will continue to rise another 5-10 degrees. So, for example, if you want the venison steak cooked to 135 degrees for medium, remove the meat from the heat source at 130 degrees, then let it rest for 5-10 minutes until it reaches 135 degrees.
- Let the steak rest. Searing and grilling steak draws all of the juices to the surface. So if you cut into freshly cooked steak without letting it rest first, all of the juices will run out, leaving you with dry meat. Let the cooked venison rest for 5-10 minutes after it's removed from the heat source. This allows the juices to redistribute throughout the meat, resulting in tender, juicy cuts.
Common Questions
I recommend cooking venison steaks on the stove in a cast iron skillet or on the grill. They are best cooked to medium-rare, then transferred to a plate to rest for 10 minutes to redistribute the juices and allow for carryover cooking from the residual heat.
Marinading deer steak for at least 1 hour or overnight helps to tenderize the meat by breaking down the some of the tough tissue, while infusing flavor. This results in a tender, juicy venison steak.
Deer steak is tender, juicy and flavorful when prepared right, but the one thing you must understand about cooking venison is that it's very lean. Because venison is so lean with very nearly zero fat on venison steak, it's important that you don't overcook it, resulting in a dry and tough steak. Venison steak is best cooked to medium-rare or medium. Marinade also helps to tenderize the meat while adding flavor.
Venison steak typically comes from the hindquarters or loins of the deer. The most common cuts for steak are:
Backstrap (or loin): This is the meat along the spine and is considered the second most tender part of the deer. It’s often used for steaks or sliced into chops.
Tenderloin: Located along the inside of the spine, this is most tender cut of venison.
Hindquarter: The rear part of the hindquarter includes the leg/round and rump. These muscles can also be cut into steaks, though it’s a little less tender than the backstrap or tenderloin.
As steaks, these cuts are best cooked quickly over hight heat for the best texture. The tougher cuts of venison (like from the shoulder, neck and some cuts from the hindquarter) are best used for venison stew or slow cooked venison roast.
Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
How to reheat
Heat a cast iron skillet over medium-high heat with a little oil. Add the venison steaks and sear for about 4-5 minutes per side, or until heated through.
Alternatively, you can cut the venison steaks into ½-1 inch slices, then lay the slices in a cast iron skillet heated to medium-high heat with a little oil. Sear the first side for about 30-60 seconds, then flip and sear the other side. I like this method best.
Transfer the steak from the cast iron skillet to a plate, reduce heat to medium and add the mushroom cream sauce. Mix until heated through, about 2-3 minutes.
What to serve with venison steak
I love to serve this venison steak with my red skin mashed potatoes to soak up all that mushroom cream sauce!!
Venison Steak with Mushroom Cream Sauce
Ingredients
Venison steak/marinade
- 4 venison steaks
- 2 tablespoons dijon mustard
- 2 garlic cloves minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Mushroom cream sauce
- 4 tablespoons butter
- 8 ounces baby bella mushrooms thinly sliced
- 2 garlic cloves minced
- 1 tablespoon flour
- ½ cup white wine or more chicken broth
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- 1 teaspoon dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Venison steak
- Mix together the dijon mustard, garlic, soy sauce, Worcestershire and pepper.
- Using paper towels, thoroughly pat the venison steaks dry to remove blood. Spread all sides of the venison steaks with marinade. Lay the steaks on a plate and cover with plastic wrap. Let sit at room temperature for 1 hour (or refrigerate overnight).
- Lightly pat the steaks dry again with paper towel to remove any excess marinade.
- Heat a cast iron skillet over medium-high heat with 1 tablespoon of oil. Once hot, cook the steaks about 4-6 minutes on the first side, then flip and cook another 4-6 minutes, or until the internal temperature reaches about 130-135 degrees F for medium-rare (if the steaks are getting too charred, reduce heat to medium).
- Note: The total time will vary depending on the thickness of the steaks. If the steaks are thicker than 1 inch, I like to use tongs to stand the steaks on their sides to sear each side about 1-2 minutes. Keep in mind that the internal temperature of the steaks will continue to rise about 5 degrees after removed from the skillet.
- Once done, transfer the steaks to a clean plate. Loosely tent with tinfoil and let rest while you make the mushroom cream sauce.
Mushroom cream sauce
- Using the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook just until they turn brown, about 2-3 minutes.
- Melt the remaining 2 tablespoons of butter in the same skillet over medium-high heat. Mix in the garlic and flour; cook for 1 minute.
- Pour in the white wine and whisk to combine. Let cook for for 1 minute, then pour in the chicken broth and heavy whipping cream. Add the dijon mustard, Worcestershire, salt and pepper. Whisk to combine. Reduce heat to medium and simmer for about 5 minutes, whisking frequently, until thickened to a gravy consistency.
- Serve the mushroom cream sauce over the steaks and enjoy!
Notes
Grilling:
-
Preheat the grill to medium-high heat.
-
Place the steaks on the hot grill and cook for 4-6 minutes, then flip and continue to cook another 4-6 minutes, depending on the thickness of the steaks.
-
The steak is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise about 5 degrees after removed from the heat. Transfer the steaks to a plate and let rest while you make the mushroom cream sauce.
What can I use if I don't have a cast iron skillet?
Cast iron skillets conduct heat evenly and allow you to get a nice sear on your steak. If you don't have a cast iron skillet, I recommend using a stainless steel skillet. Last resort, you can use a non-stick skillet, but you won't be able to get as nice of a sear on the steak. If you don't own a cast iron skillet, I highly recommend purchasing one! Lodge sells very reasonably priced cast iron skillets on Amazon. Here is a link to the one I own. The best internal temperature: I highly recommend using an instant read meat thermometer when cooking steak to ensure you don't overcook or undercook it. For venison, here are the temperatures for degree of doneness:- Rare: 125 degrees F.
- Medium-rare: 130-135 degrees F.
- Medium: 135-140 degrees F.
- Medium-well: 140-145 degrees F.
- Well: 145-150 degrees F.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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TuTu Tami
Girl this sounded so good, but I only had ground venison thawed..... something in me said GO FOR IT. So I did, I added all marinated ingredients in a plastic bag, added my ground meat n squished everything together and set in Fridge for a few hours. Then I treated it like fried steak, made a patty, dredged in egg n flour, finished with the gravy....OMG AMAZING.
Thank u for sharing
Rachel Kochlin
Oh my gosh that sounds amazing! I love that!! Thanks so much for sharing that fun twist and giving my recipe a try!