Whitetail venison has traditionally been known to have a sort of “gamey” flavor to it. Some complain that their deer meat is dry or too tough. In our opinion, we think it all comes down to how you prepare and cook the deer meat. Which is why we our proud to share a recipe for whitetail venison that is sure to rock your taste buds.
- Four 8-oz. venison steaks, about 1/2 inch thick
- 1/2 cup dry red wine
- 1/2 cup cane syrup (recommended: Steen’s Pure Cane Syrup)
- 1/4 tsp. freshly ground black pepper
- 4 tsp. Creole seasoning, such as Tony Chachere’s or Emeril’s
- 4 tsp. vegetable oil
- Combine the wine and cane syrup in a small saucepan. Simmer gently until reduced by two-thirds, about 18 minutes. Remove from the heat and stir in pepper.
- Pat the venison steaks dry with kitchen towels (paper towels will stick). Sprinkle the Creole seasoning on both sides.
- Heat a large cast-iron skillet over medium-high heat until it is very hot and just smoking, 4 to 5 minutes. Add the oil, swirling to coat the bottom of the skillet. Once it’s hot, sear the steaks until dark brown, 3 to 4 minutes. Turn the meat over, reduce the heat to medium, and sear for 3 to 4 minutes for medium-rare.
- Transfer the steaks to a platter and let rest for 5 to 10 minutes. Serves 4.