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This is one of my favorite ways to make venison. It was originally a recipe for rib eye steaks but works really well with venison tenderloins as well.


  • 1 1/2 - 2 Tbsp. E.V. Olive oil.
  • 1 can or about 15 oz. reduced-sodium beef broth.
  • 1 Tbsp. grainy Dijon mustard.
  • 2 14 oz boneless rib-eyes or about 10 small venison tenderloins.
  • 1 Tbsp. reduced-sodium soy sauce.
  • 1 Tbsp. unsalted butter.
  • 1 large shallot (3 Tbsp.), minced or about the same minced onion.
  • 2 Tbsp. chopped parsley (1 if dried).
  • 1/2 tsp. each lemon juice and Worcestershire sauce.


  • Boil beef broth in a small pan 10-12 minutes, until broth reduces to about 1/2 cup.
  • Stir in Dijon mustard.
  • Set aside
  • Trim steaks of all fat and any gristle. If using rib-eyes, cut each steak in half.
  • Flatten between plastic wrap to an even 1/4 inch thickness. If using venison, you won't need to cut them first (b/c tenderloins are small).
  • Rub each steak with a mixture of the soy sauce and 1/2 to 1 Tbsp olive oil.
  • Heat the remaining 1 Tbsp of oil in a large nonstick skillet over high heat; add butter, coating pan.
  • Add a couple pieces of steak at a time;sear 1 minute per side for medium rare.
  • Remove to a platter and cover loosely to keep warm.
  • Repeat with the remaining steak.
  • Add shallot or onion to pan drippings and saute 30 seconds.
  • Pour in reserved broth mixture, parsley, lemon juice and Worcestershire sauce.
  • Return steaks to skillet just to coat in sauce.
  • Serve immediately, spooning sauce over steaks.

Categories: Main Dish  Stove  Wild Game 
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