Items needed for two people:
7 tablespoons of unsalted butter
1- 1 ½ pounds of 2 inch thick boneless venison
Coarse salt and cracked pepper
Crushed rosemary couple of pinches for each steak
A Sprig of rosemary for garnish
Melt the butter in a small saucepan over a low heat. Skim off and discard the milky foam on top. Pour the clarified butter into a large cast iron skillet avoiding any milky substance on the bottom.
Take you venison steaks and dry them thoroughly, I dab them with paper towels, and then season both sides with the salt, pepper and pinch of rosemary.
Now heat the butter in a large cast iron skillet over low heat. Add your steaks, making sure you Don’t crowd the skillet, and sauté one side for 2 minutes or until it’s browned. Now turn the steaks and do the same on that side. Turn your heat to medium low, and cook for 10 minutes. Turn the steaks and cook for another 10 minutes, for rare or 14 minutes for medium. They are done when you touch them and there is a slight resistance to it. Put them on a carving board and let rest for 2-3 minutes.
Cut the steaks crosswise into thin slices, put on the Warmed plates in a nice pattern and garnish with a Sprig of Rosemary.
Fast and easy, with true venison flavor. You’re welcome
RB Bass Outdoor Angler
Mike Rogers
