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Venison Steaks with Chili-Red Currant Sauce Recipe


Venison steaks are relatively easy to cook, just as long as you don't overcook them. Past medium-rare, and the meat toughens. Venison pairs well will fruit and spice, and this chili and red currant sauce adds sweetness and heat. The recipe for chili powder here also adds a bit of cocoa and cinnamon, which I recommend keeping in for venison.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4


  • 3 tablespoons chili powder, home-made or good-quality store bought
  • 1 teaspoon salt
  • 1-1/2 tablespoons plus 1 teaspoon vegetable oil
  • 4 venison steaks
  • 3 tablespoons unsalted butter
  • 1 small shallot, minced
  • ½ cup orange juice
  • 3 tablespoons red current jelly


  1. Mix 3 tablespoons of chili powder with 1 teaspoon salt and 1-½ tablespoons vegetable oil, and combine to make a paste. Trim fat and silver skin (if any) from the venison steaks, then rub the paste on both sides of steaks. Allow the steaks to come to room temperature.

  2. Melt 2 tablespoons unsalted butter with 1 teaspoon vegetable oil in a sauté pan or skillet over medium-high heat. When the butter has stopped foaming, lay the venison steaks in the pan, and sauté 3 minutes. Turn the steaks over, and sauté 3 more minutes. Use an instant-read thermometer to test for doneness of steaks. You want it to be no higher than 135° for medium-rare. If the internal temperature is lower than 135°, flip the steaks, and cook 1 more minute on each side. When steaks are done, transfer them to a plate and cover with aluminum foil. While the steaks rest (for 10 minutes), make the sauce.

  3. Lower the heat to medium and add 1 tablespoon butter. When the foaming subsides, add the minced shallot, and sauté 1 minute, until fragrant. Pour the orange juice into the pan, and stir, scraping up any browned bits. Let the orange juice reduce by half, about 5 minutes, then whisk in the red current jelly until smooth.

  4. Whisk any venison juices accumulated on the holding plate into the sauce, then transfer the steaks to plates and spoon the sauce over them.
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  6. Sauteed Venison Steaks with Chili-Red Currant Sauce Recipe - Meat & Wild Game Cooking Recipes, Techniques & Tips - How to Cook Venison

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