Skip to main content New<> this month
Get the Allrecipes magazine

Cracked Black Venison

Rated as 4.4 out of 5 Stars

"Tasty and spicy, this is a simple venison steak dish that is easy to make."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 151
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
  2. Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.

Nutrition Facts


Per Serving: 151 calories; 5.6 0.7 23.3 93 925 Full nutrition

Explore more

Reviews

Read all reviews 9
Most helpful
Most positive
Least positive
Newest

We like venison steaks as well as beef and they have less fat. I'm glad to see that not everyone thinks venison must be soaked or marinated. The only thing I do different is add more spices, s...

I don't really consider this a recipe because its just frying up some meat with basic S&P and butter BUT it is good! However, to keep the meat tender, you need to add a couple TBLS of water. I...

I give it five stars only because it doesn't require the steaks to be grilled and I love fried venison. I honestly cook all steaks and chops this way most of the time. It's faster and easier. ...

EXCELLENT WAY TO PREPARE VENISON STEAKS OR CHOPS.. VERY EASY...

What I did was marinate steaks in the beer and worchester sauce then BBQ'd them. Very Good

At the advice of other reviewers, we used garlic powder with this recipe. We also used some extra bold indian peppercorns, (coarsely ground) which added a lot of nice flavor. I thought this was...

Very tasty, without hiding the venison taste to it.

I recommend reducing the cook time to 7 minutes and then letting them rest for 5 minutes to avoid overcooking. I added crushed red pepper and thyme for additional spiciness and flavor. Good basi...

I butterflyed the back straps and cooked for quite a bit less time. About 4-5 mins per side then with the heat off and a lid on left em for about 5-10 mins. They were just a tiny bit over cooked...