Venison Steak Strips
Savor the bold, earthy flavors of tender *Venison Steak Strips*, a quick and satisfying dish perfect for game meat enthusiasts and adventurous eaters alike. This recipe showcases perfectly marinated venison, infused with a rich blend of soy sauce, Worcestershire sauce, honey, and smoked paprika for a smoky-sweet balance. A touch of garlic and optional red pepper flakes adds a zesty kick, while a quick sear ensures juicy, melt-in-your-mouth results in just minutes. Ideal as a main course or protein-packed addition to salads or wraps, this high-protein, low-fat dish is as versatile as it is flavorful. Garnish with fresh parsley and serve alongside roasted vegetables or creamy mashed potatoes for a beautifully rustic meal that’s sure to impress. Great for weeknight dinners or entertaining, this venison recipe is a delicious way to embrace the unique qualities of wild game.
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Recipe Information
Ingredients
- 1 lb Venison steak
- 3 tbsp Soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tbsp Honey
- 1 tsp Smoked paprika
- 1 tsp Ground black pepper
- 1 tsp Salt
- 0.5 tsp Red pepper flakes (optional)
- 1 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Trim any silver skin or excess fat from the venison steak, and slice it into thin strips, about 1/4 inch thick.
In a bowl, combine soy sauce, Worcestershire sauce, olive oil, minced garlic, honey, smoked paprika, black pepper, salt, and red pepper flakes (if using). Whisk together to create the marinade.
Place the venison steak strips into a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Heat a large skillet or cast-iron pan over medium-high heat. Add a small drizzle of olive oil if necessary to prevent sticking.
Remove the venison strips from the marinade, allowing any excess liquid to drip off, and place them in the hot skillet in a single layer. Avoid overcrowding the pan; cook in batches if needed.
Sear the venison strips for 1-2 minutes per side, or until browned but still tender. Do not overcook, as venison can become tough if cooked for too long.
Transfer the cooked venison strips to a plate and repeat with any remaining batches.
Serve the venison steak strips hot, garnished with fresh parsley if desired. Pair with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 6163 mg | 268% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 21.1 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2382 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
