Recipe: Cast Iron Venison Steak

We're delighted to share the Cast Iron Venison Steak recipe from Elizabeth Starks & Jacob Sackett of Bovina Farm and Formentory. This recipe and others were shared during our Catskills Hunt & Dinner.

Cast Iron Venison Steak


- Venison steak cut of your choosing
- Salt / pepper
- 4 tbsp. butter
- Garlic
- Herbs of your choosing


1. Allow venison ~30 minutes to come to room temperature
2. Season all sides well with salt and pepper
3. In a large cast iron pan, melt butter until sizzling, toss in garlic and herbs
4. Lay steak across the searing hot pan, basting in butter and herbs intermittently
5. After 2-3 minutes, flip and repeat the basting process
6. Let cook in pan until internal temperature reaches 120*F - time will vary depending on size and shape of your cut
7. Remove from pan and allow to rest for at least 5-10 minutes, uncovered
8. Best eaten standing over your stove top, directly out of the cast iron