Pan-Seared Venison Steak with Balsamic Pan Sauce


Pan Seared Venison Steaks with Balsamic Pan Sauce and Roasted Vegetables:

Serves 4


·      4-Venison Steaks, cut from the Back strap

·      3 TBS Grape Seed Oil

·      1/3 Cup Red wine, any wine that you would drink

·      3 TBS Butter

·      ½ TBS All-Purpose Flour

·      ½ Cup Venison Stock or Beef Stock

·      2 TBS Balsamic Vinegar

·      Salt and Pepper to taste

·      1-Butternut Squash, peeled and cubed

·      1 # Brussels Sprouts, cleaned and cut in half

·      Olive Oil, for drizzling

·      Pomegranate Seeds



1.     Preheat your oven to 425F.

2.     On a sheet tray toss together the butternut squash and Brussels sprouts, drizzle them with olive oil, enough to cover with a thin coat. Sprinkle with salt and pepper. Then place the vegetables in the oven and roast for about 30 minutes or until vegetables are cooked through and caramelized a bit.

3.     While the vegetables are cooking, heat a cast iron skillet on high heat with about 3 TBS of Grape seed Oil in the pan. Use a paper towel to wipe off any moisture from the venison. Sprinkle both sides with salt and pepper. When the pan is nice and hot, place the venison in the pan to sear. Cook one side for about 3-4 minutes, with the heat on medium to high. Then flip over to cook the other side for another 3-4 minutes. Once nicely cooked. Remove the venison from the pan.

4.     On high heat add the wine to the pan, and using a wooden spoon scrape the bottom of the pan to release all the flavorful bits from the venison. Let the wine reduce on high heat for about 3 minutes or until about 2-3 TBS of liquid remain. Then add the butter, melt and whisk together with the wine reduction. Then add the flour, whisk all together and cook for about 3 minutes. Using a whisk and stirring constantly add the stock to the pan. Whisk everything together so that it’s well combined. On medium heat cook the sauce till it is slightly thickened. Once it’s the consistency of thin gravy take it off the heat and add the Balsamic vinegar. Taste, and season with salt and pepper to taste.

5.     Serve the venison on top of the roasted vegetables and drizzle with the Balsamic Sauce. Top with Pomegranate seeds. 

Recipe Courtesy of