Venison Steaks with a Parmesan Cream Sauce

Who doesn’t love a juicy venison steak? This recipe features perfectly pan seared venison backstrap paired with a Parmesan cream sauce made with the juices in the pan. For this recipe I recommend using a well-seasoned cast iron skillet.

Venison Steaks with a Parmesan Cream Sauce

For seasoning the venison steaks, we are keeping it simple and bringing out the natural flavors of the venison by complimenting it with salt and black pepper. Quickly searing it in a pan helps to keep the meat tender. The actual cook time of your steaks will depend greatly on the thickness of your steak. Watch your steaks carefully and do not cook it past medium rare for best results.

The Parmesan Cream Sauce is thick and creamy and packed with flavor. You make it using the juices from the venison steaks as a base then quickly create a roux and deglaze with beef broth. Then we will simply add in heavy cream and Parmesan and in minutes you have a sauce that tastes like it took forever to make!

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Venison Steaks With a Parmesan Cream Sauce

A juicy venison steak pan seared then paired with a creamy Parmesan sauce. Nothing beats a perfectly cooked venison steak, except one paired with this sauce.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 People 1x
  • Category: Venison
  • Cuisine: Wild Game

Ingredients

Scale
  • 11.5 Pound Venison Backstrap, Silver Skin Removed
  • 2 Tbsp Butter

Parmesan Cream Sauce

  • 2 Tbsp Butter
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Minced Garlic
  • 1 Cup Beef Broth
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Tbsp Chopped Fresh Parsley, To Garnish

Instructions

  1. Pat the venison dry using paper towels. Season liberally on all sides with salt and black pepper.
  2. Place a cast iron skillet over medium high to high heat. Add in butter and allow to melt. Once melted and sizzling, add in venison to the pan. Let the venison sit in the pan for 3 minutes untouched. Flip the steaks then cook for another 2-5 minutes depending on the thickness of your backstrap and how you like your venison cooked. I recommend medium rare.
  3. Remove the steaks from the skillet and transfer to a plate. Cover with foil and allow the steaks to rest.
  4. Add butter to the now empty pan and let it melt. Sprinkle flour over the melted butter and whisk constantly for 30 seconds to one minute. Quickly whisk in minced garlic and cook it until just fragrant. Reduce heat to low, then slowly pour in broth, whisking as you pour.
  5. Bring to a gentle simmer and simmer for about 2 minutes, until mixture has thickened. 
  6. Add in heavy cream, Parmesan, thyme and parsley. Whisk until cheese is melted in sauce in smooth.Continue to cook over low heat until sauce is your desired thickness. Season with salt and pepper to taste, if desired. I typically don’t add any extra salt or pepper! 
  7. Slice the venison then drizzle sauce over steak. I love to serve this recipe with fries or mashed potatoes.

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