Wild Venison Loin Steaks x2
Locally sourced Venison from Stowers in Tedburn St Mary — Venison Loin Steak
Lean, flavorful, and packed with protein, our venison loin steaks come from wild, sustainably managed deer at Stowers in Tedburn St Mary. These steaks are deep red with a fine-grained texture and a clean, earthy game flavor that’s more delicate than beef but richer than most other game meats. Because venison is naturally low in fat, the meat cooks quickly and benefits from brief, high-heat cooking or gentle roasting to preserve tenderness and moisture. Perfect for anyone seeking a nutritious, seasonal alternative to traditional red meats — high in iron, B vitamins, and lean protein while being responsibly sourced from the local countryside.
Simple Pan-Seared Venison Loin Steak with Juniper & Red Wine Jus Serves 2 • Prep 10 minutes • Cook 10 minutes
Ingredients
2 venison loin steaks (about 6–8 oz / 170–225 g each), room temperature
Salt and freshly ground black pepper
1 tbsp plain flour (optional; helps form a light crust)
1 tbsp olive oil
1 tbsp butter
6–8 crushed juniper berries (lightly crushed with a knife or pestle)
2 garlic cloves, lightly crushed
2–3 sprigs fresh thyme
100 ml good red wine
100 ml beef or game stock
1 tsp balsamic vinegar (optional, for brightness)
Method
Season: Pat the steaks dry and season both sides generously with salt and pepper. If you like a light crust, dust both sides with the flour and shake off excess.
Sear: Heat the olive oil in a heavy skillet over medium-high heat until just smoking. Add the steaks and sear 2–3 minutes per side for medium-rare (adjust time for thickness and preferred done-ness). During the last minute, add butter, crushed juniper berries, garlic and thyme; tilt the pan and spoon the foaming butter over the steaks to baste.
Rest: Transfer steaks to a warm plate and loosely cover with foil. Let rest 5–7 minutes.
Jus: Pour off any surplus fat from the pan, keep the fragrant browned bits. Add the red wine, stirring to deglaze and scrape up the fond. Add the stock and simmer until reduced by about half and slightly glossy (4–6 minutes). Stir in balsamic vinegar if using. Taste and season with a little salt and pepper.
Serve: Slice the venison loin steaks against the grain, spoon over the red wine and juniper jus, and serve with seasonal vegetables, mashed potatoes, or a simple herb salad.
Cooking tips
Aim for medium-rare (about 55–57°C / 130–135°F internal) — overcooking will dry out the lean meat.
Let the meat come to room temperature before cooking for even results.
Juniper, rosemary, thyme, blackberries, or a splash of port or redcurrant jelly complement venison beautifully.
Locally sourced Venison from Stowers in Tedburn St Mary — Venison Loin Steak
Lean, flavorful, and packed with protein, our venison loin steaks come from wild, sustainably managed deer at Stowers in Tedburn St Mary. These steaks are deep red with a fine-grained texture and a clean, earthy game flavor that’s more delicate than beef but richer than most other game meats. Because venison is naturally low in fat, the meat cooks quickly and benefits from brief, high-heat cooking or gentle roasting to preserve tenderness and moisture. Perfect for anyone seeking a nutritious, seasonal alternative to traditional red meats — high in iron, B vitamins, and lean protein while being responsibly sourced from the local countryside.
Simple Pan-Seared Venison Loin Steak with Juniper & Red Wine Jus Serves 2 • Prep 10 minutes • Cook 10 minutes
Ingredients
2 venison loin steaks (about 6–8 oz / 170–225 g each), room temperature
Salt and freshly ground black pepper
1 tbsp plain flour (optional; helps form a light crust)
1 tbsp olive oil
1 tbsp butter
6–8 crushed juniper berries (lightly crushed with a knife or pestle)
2 garlic cloves, lightly crushed
2–3 sprigs fresh thyme
100 ml good red wine
100 ml beef or game stock
1 tsp balsamic vinegar (optional, for brightness)
Method
Season: Pat the steaks dry and season both sides generously with salt and pepper. If you like a light crust, dust both sides with the flour and shake off excess.
Sear: Heat the olive oil in a heavy skillet over medium-high heat until just smoking. Add the steaks and sear 2–3 minutes per side for medium-rare (adjust time for thickness and preferred done-ness). During the last minute, add butter, crushed juniper berries, garlic and thyme; tilt the pan and spoon the foaming butter over the steaks to baste.
Rest: Transfer steaks to a warm plate and loosely cover with foil. Let rest 5–7 minutes.
Jus: Pour off any surplus fat from the pan, keep the fragrant browned bits. Add the red wine, stirring to deglaze and scrape up the fond. Add the stock and simmer until reduced by about half and slightly glossy (4–6 minutes). Stir in balsamic vinegar if using. Taste and season with a little salt and pepper.
Serve: Slice the venison loin steaks against the grain, spoon over the red wine and juniper jus, and serve with seasonal vegetables, mashed potatoes, or a simple herb salad.
Cooking tips
Aim for medium-rare (about 55–57°C / 130–135°F internal) — overcooking will dry out the lean meat.
Let the meat come to room temperature before cooking for even results.
Juniper, rosemary, thyme, blackberries, or a splash of port or redcurrant jelly complement venison beautifully.