Garlic Butter Pan Seared Venison Steaks Recipe

Want a dinner that feels like a special occasion but doesn’t break the bank? This Garlic Butter Pan Seared Venison Steaks recipe is my go-to for a seriously impressive meal on a tight budget. You don’t need expensive ingredients to eat well, you just need a smart plan and a few key techniques. If you love the combination of garlic and butter, you should also try my Lemon Garlic Butter Chicken for another quick and flavorful weeknight option.

If you have a hunter in the family or a friend who shares, venison backstrap is a fantastic, cost-free protein. But even if you buy it, this method turns a small amount of meat into a rich, satisfying feast. Paired with simple sides, it’s a keto-friendly steak night that proves frugal cooking can be absolutely delicious.

Recipe Overview

This is one of those recipes that looks and tastes far more complex than it is. It’s all about simple ingredients and big, bold flavor.

• Cuisine: American
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2

Why This Recipe Saves You Money

Let’s talk about the real cost. A little venison goes a long way because it’s so lean and packed with flavor. You’re not paying for fat you’ll just trim off.

First, the star: venison backstrap. Sourcing it from a hunter is ideal and free. Check local farms or butchers for affordable options, as it’s often cheaper than premium beef cuts. Second, we use a cast iron skillet, which gives a perfect sear without needing a grill. It’s a one-pan wonder, saving on cleanup. Finally, the garlic butter sauce is made with pantry staples. It’s a luxurious finish made from butter, garlic, and herbs you likely already have. This same simple, rich sauce is what makes my Garlic Butter Chicken Bites such a crowd-pleasing appetizer or easy main.

My Tips for Smart Shopping on a Budget

I’ve learned a few tricks over the years to keep my grocery bill low without sacrificing quality. These tips make a huge difference over time.

For venison, connect with local hunting groups or farmers’ markets in the fall and winter. Many hunters have more meat than they can use. If buying, look for sales on frozen venison. For herbs, a small pot of rosemary or thyme on your windowsill is cheaper than buying fresh bundles each week. Use dried herbs if that’s what you have—they work great here. Always buy butter in bulk when it’s on sale and freeze what you won’t use right away.

The Budget-Friendly Ingredient List

Every item here has a purpose. There are no fancy, single-use ingredients hiding in this list.

• 1 venison backstrap (about 12-16 oz)
• 1 tbsp high-heat cooking oil (avocado or vegetable oil works)
• 2 tbsp butter
• 3-4 garlic cloves, minced
• 1 tsp fresh rosemary or thyme (or 1/2 tsp dried)
• Salt and black pepper to taste
• Optional for sauce: 1 tbsp beef broth or red wine vinegar

How to Make It (Step-by-Step)

This process is quick, so have all your ingredients ready before you start cooking. It comes together in less than 15 minutes.

1. Start by patting the venison backstrap completely dry with paper towels. This is the secret step for a good sear. Season it generously on all sides with salt and pepper.
2. Heat your cast iron skillet over medium-high heat until it’s very hot. Add the cooking oil and swirl it to coat the pan.
3. Carefully place the venison in the hot skillet. Let it sear, without moving it, for 3-4 minutes per side for medium-rare. For a thicker piece, sear the edges for 30-60 seconds each.
4. Remove the steak to a plate and tent it loosely with foil. Turn the heat down to medium-low.
5. Add the butter to the same skillet. Once it melts, add the minced garlic and herbs. Cook for about 1 minute, until fragrant. Don’t let the garlic burn.
6. For an extra layer of flavor, you can add a splash of broth or vinegar to the pan now, scraping up any browned bits.
7. Slice the rested venison against the grain. Pour the warm garlic butter sauce right over the top and serve immediately.

How to Use Up Every Last Bit (No Waste!)

I hate throwing food away. With a little thought, you can make sure every scrap from this meal gets used.

Recipe

Garlic Butter Pan Seared Venison Steaks Recipe

Make Garlic Butter Pan Seared Venison Steaks Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 10 min | Cook: 10 min | Total: 20 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Budget-Friendly Ingredient List

• 1 venison backstrap (about 12-16 oz)
• 1 tbsp high-heat cooking oil (avocado or vegetable oil works)
• 2 tbsp butter
• 3-4 garlic cloves, minced
• 1 tsp fresh rosemary or thyme (or 1/2 tsp dried)
• Salt and black pepper to taste
• Optional for sauce: 1 tbsp beef broth or red wine vinegar

How to Make It (Step-by-Step)

1

Start by patting the venison backstrap completely dry with paper towels. This is the secret step for a good sear. Season it generously on all sides with salt and pepper.

2

Heat your cast iron skillet over medium-high heat until it’s very hot. Add the cooking oil and swirl it to coat the pan.

3

Carefully place the venison in the hot skillet. Let it sear, without moving it, for 3-4 minutes per side for medium-rare. For a thicker piece, sear the edges for 30-60 seconds each.

4

Remove the steak to a plate and tent it loosely with foil. Turn the heat down to medium-low.

5

Add the butter to the same skillet. Once it melts, add the minced garlic and herbs. Cook for about 1 minute, until fragrant. Don’t let the garlic burn.

6

For an extra layer of flavor, you can add a splash of broth or vinegar to the pan now, scraping up any browned bits.

7

Slice the rested venison against the grain. Pour the warm garlic butter sauce right over the top and serve immediately.

Notes

Enjoy your homemade Garlic Butter Pan Seared Venison Steaks Recipe!

Nutrition Information

High in lean protein and iron.:

Very low in carbohydrates, making it perfect for a keto dinner.:

Good source of B vitamins.:

Nutrition will vary based on the exact cut and size of the backstrap.:

Did You Make This?

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That amazing garlic butter sauce left in the pan? Don’t wash it out! Use it to sauté some spinach or green beans for a side dish. If you have any leftover sliced venison, it makes a fantastic salad topping for lunch the next day. Thinly slice it cold over a bed of greens. You can also chop it up and add it to scrambled eggs or a hearty omelet for a protein-packed breakfast.

Nutrition Notes

This dish isn’t just kind to your wallet; it’s also great for a healthy lifestyle. It’s naturally high in protein and low in carbs.

• High in lean protein and iron.
• Very low in carbohydrates, making it perfect for a keto dinner.
• Good source of B vitamins.
• Nutrition will vary based on the exact cut and size of the backstrap.

Common Questions About This Recipe

I get a few of the same questions whenever I share this recipe. Here are the answers to help you get the best results.

My venison can be gamey. How do I fix that?

The key is in the preparation. Make sure your meat is very fresh or properly thawed. A good sear locks in juices and flavor. The rich garlic butter sauce also does a fantastic job of complementing and mellowing any strong wild game notes.

Can I use a different cut of venison?

Absolutely. While backstrap is the most tender, you can use other lean cuts like tenderloin or even sliced leg steaks. Just be aware that tougher cuts may need a shorter cooking time to stay tender, so watch them closely.

What if I don’t have a cast iron skillet?

Any heavy-bottomed, oven-safe skillet will work. The cast iron is ideal because it holds heat so evenly, but a stainless steel or carbon steel pan can also give you a great sear. Just make sure your pan is nice and hot before you add the meat.

This recipe is proof that a stunning meal doesn’t require a fancy cut of meat or a long list of ingredients. With a hot pan, simple flavors, and a smart approach, you can create a restaurant-quality experience right at home. It’s the perfect centerpiece for a special steak night that keeps your budget firmly on track. For another hearty, one-pan meal that’s big on flavor, check out this Garlic Butter Steak and Potatoes Skillet.

I’d love to hear how it turns out for you! Did you find a great source for venison? What’s your favorite side to serve with it? Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!