📋Pan fried Venison Steak Recipe

5 from 1 vote

This Pan fried Venison Steak recipe is juicy, quick and easy to make with pantry ingredients and so delicious!

Course dinner, Main Course, main dish

Cuisine American, Canadian, North American

Keyword deer meat, pan fried, venison

Special Diet low-carb, weight watchers

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 226kcal

Get Recipe Ingredients

Sprinkle onion with half the parsley and garlic powder.
Microwave onions for 6 minutes.
Add oil to the skillet
Add meat to the hot oil in the skillet, sprinkle with half the remaining garlic powder and parsley.
Cook until rare, then flip over, reduce to medium and sprinkle with the remaining parsley and garlic
Turn down to low and cook until medium rare (internal temp of 130–135°F/54–57°C). Add onions.
Cooking time will depend on the size of the steaks and thickness of the meat

*NOTE: This venison steak pairs perfectly with my Savory Saskatoon Berry Sauce (for meat)!

📖Variations & Substitutions

Garlic Powder - you can use fresh garlic or garlic salt instead
Parsley - you can use fresh parsley instead of dried, but you'll need double the amount. I use both dried and fresh.
Cooking oil - you can use canola oil, olive oil, or vegetable oil
Spicy - add chili pepper flakes while cooking to imbue heat into the dish
Marinade - try this with my soy, ginger, and lemon marinade instead!

Expert Recipe Tips:

The "Sizzle" Rule: Make sure your oil is shimmering hot before the meat hits the pan. A quick sear locks in the juices, which is vital for venison since it has almost no internal fat.
The Microwave Shortcut: Don't skip microwaving the onions! This hack pre-softens the onions so they finish caramelizing in the pan at the exact same time the steaks reach medium-rare.
Don't Overcook: Venison becomes tough and "gamey" if it goes past medium. Use your ThermoWorks thermometer and pull the steaks off the heat when they hit 130-135°F (54-57°C).
The Rest: Let the steaks rest on a platter for 5 minutes before serving. This allows the fibers to relax and reabsorb the juices.