Imagine a culinary adventure that transforms a lean, wild protein into a restaurant-worthy masterpiece right in your own kitchen. This Broiled Venison with Corbin Steak Sauce isn't just a recipe—it's a gourmet journey that bridges rustic wilderness with sophisticated flavor. Whether you're a seasoned game meat enthusiast or a curious home chef looking to elevate your cooking skills, this dish promises an unforgettable dining experience that will have your guests begging for your secret.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 venison steaks
- 1/4 cup Corbin steak sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon fresh rosemary, chopped
Instructions
- Remove venison steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Preheat broiler to high heat (approximately 500°F) and position oven rack about 4-5 inches from the heating element.
- Pat venison steaks dry with paper towels to remove excess moisture, which helps achieve better browning.
- Brush steaks lightly with olive oil on both sides, then season generously with salt, pepper, and chopped fresh rosemary.
- Place steaks on a broiler pan or cast-iron skillet lined with aluminum foil for easy cleanup.
- Broil steaks for 4-6 minutes on the first side, watching carefully to prevent burning, until a nice brown crust forms.
- Flip steaks and brush with Corbin steak sauce, then broil for an additional 3-4 minutes for medium-rare doneness.
- Check internal temperature with a meat thermometer - 130-135°F for medium-rare. Remove from broiler when desired doneness is reached.
- Let steaks rest on a cutting board for 5-7 minutes, allowing juices to redistribute and ensuring tender meat.
- Slice against the grain and drizzle with additional Corbin steak sauce before serving.
Tips
- Temperature is Key: Always let venison come to room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Pat Dry for Perfect Sear: Removing moisture helps create that beautiful, caramelized crust that locks in flavor.
- Don't Overcook: Venison is extremely lean and can quickly become tough. Aim for medium-rare (130-135°F) for the most tender result.
- Resting is Crucial: Allowing the meat to rest after cooking helps redistribute juices, ensuring each bite is succulent and tender.
- Choose Quality Steak Sauce: Corbin sauce adds a unique flavor profile, but feel free to experiment with other premium steak sauces.Pro Tip: If you're new to cooking venison, invest in a good meat thermometer to guarantee perfect doneness every single time!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 120mg
