Cracked Black Venison
Cracked Black Venison pairs lean, tender steaks with a bold crust of coarse black pepper and salt, seared in clarified butter for a rich, clean finish. The meat stays juicy with a peppery bite and subtle nuttiness from the butter—perfect for a weeknight dinner or a special steak night. Serve hot, sliced into strips to showcase its rosy interior and spicy aroma.
- Prep10 min
- Cook1 hr
- Serves4
- DifficultyEasy
- 1
Season the venison steaks with pepper and salt. Melt the butter in a small saucepan over low heat; skim off the solids (the milky substance that forms) and discard them. Pour the butter into a large skillet and heat it over high heat.
- 2
Sauté the venison steaks in the skillet for about 3 minutes per side, then lower the heat to medium and cook for about 10 minutes per side for rare steaks, or 15 minutes per side for medium. Take off the heat and let rest for 2 to 3 minutes before slicing into long strips. Serve right away.
- Calories 475.67 kcal High
- Protein 20.81 g Good Source
- Carbs 69.71 g Moderate
- Total Fat 12.25 g Moderate
- Saturated Fat 5.69 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 32.16 mg Moderate
- Sodium 846.47 mg High
- Fiber 3.86 g Moderate
- Sugar 4.91 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 343.69 mg Good Source
- Iron 4.5 mg Good Source
- Potassium 296.7 mg Low Source
- Vitamin A 31.04 mcg_rae Low Source
- Vitamin C 0.21 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
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