Venison, or deer meat, can be an extremely delicious and lean protein if cooked properly. However, due to its low fat content, venison does tend to be a bit drier than other types of steak. This is why having a flavorful sauce to accompany your venison is key. The right sauce adds moisture while also enhancing the natural flavors of the venison.
There are many sauce options that pair wonderfully with venison steaks. Rich and creamy sauces, tangy fruit chutneys, savory pan sauces made right in the venison pan juices, and herb-infused marinades that tenderize and add big flavor. This article will outline the 13 best sauces for venison steaks along with tips for how to choose and make the perfect sauce.
How to Choose a Sauce for Venison
When deciding which sauce to pair with venison steaks, consider the following:
- Venison’s naturally bold, earthy flavor – Pick sauces that complement but don’t overpower the distinctive venison taste. Tangy, sweet, savory, and umami sauces work well.
- Adding moisture – Since venison is a lean meat, choose sauces with a good amount of liquid to prevent dryness. Sauces like pan sauces, cream sauces, wine reductions add juiciness.
- Balancing flavor profiles – Deer meat is lean but can have a slightly gamy flavor. Sauces that have bright, acidic flavors like citrus or vinegar nicely balance the rich flavor. Sweet sauces also complement venison’s depth of flavor.
- Season and preparation method – If venison is grilled over an open flame, a finishing bbq sauce glaze is an excellent choice. For roasted or pan seared venison, pan sauces capturing the browned bits add incredible flavor.
13 Best Sauces for Venison Steaks
1. Creamy Dijon Mustard Sauce
This easy pan sauce comes together quickly while the venison steaks rest. The sharp tang of Dijon mustard and brightness of lemon balance the rich meat beautifully. Cream adds lush texture and parsley freshens up the flavor.
Ingredients:
- Butter
- Shallots, minced
- Dry white wine
- Lemon juice
- Dijon mustard
- Heavy cream
- Parsley, chopped
Instructions
After cooking venison steaks, remove them from the skillet and add shallots and butter. Cook 1-2 minutes until shallots soften. Deglaze pan with white wine, scraping up browned bits. Simmer until reduced by half. Whisk in Dijon, lemon juice and cream. Simmer 5 minutes until thickened. Off heat, stir in parsley. Pour sauce over steaks.
2. Peppercorn Sauce
This classic sauce made of brandy, peppercorns, and cream gives a kick of flavor to mild venison. The pan sauce comes together quickly while the steaks are resting.
Ingredients:
- Olive oil
- Shallot, diced
- Brandy
- Beef or chicken stock
- Black peppercorns, cracked
- Heavy cream
- Salt
Instructions:
After cooking venison, remove from skillet and keep warm. Add oil and shallot to skillet and cook 1 minute over medium-high heat. Pour in brandy and scrape browned bits from pan. Let reduce by half then add stock and cracked peppercorns. Simmer until reduced by half again. Turn heat to low, stir in heavy cream and simmer 5 minutes until thickened slightly. Season with salt. Drizzle sauce over venison steaks.
3. Red Wine Sauce
For a rich, intensely flavored sauce, a red wine reduction is the perfect match for venison’s deep flavor. Rosemary and thyme add aromatic notes. The sauce combines beautifully with pan drippings.
Ingredients:
- Olive oil
- Shallots, diced
- Rosemary
- Thyme
- Red wine
- Beef stock
- Butter (optional)
Instructions:
After removing cooked venison steaks, add oil and shallots to the pan over medium-high heat. Cook 1-2 minutes until softened. Add herbs and cook 1 minute more. Pour in wine and stock, scraping up any browned bits stuck to the bottom. Let reduce by half. Remove pan from heat, swirl in a tablespoon of butter for richness. Pour sauce over steaks.
4. Homemade Jager Sauce
Jager sauce features the unique flavors of Jagermeister liqueur, mushrooms, and savory herbs. It goes wonderfully with grilled or pan-seared venison steaks for a fun twist.
Ingredients:
- Olive oil
- Shallot, diced
- Cremini mushrooms, sliced
- Jagermeister liqueur
- Beef or chicken stock
- Fresh thyme leaves
- Salt and pepper
Instructions:
After cooking venison, heat oil in the skillet over medium-high heat. Add shallots and mushrooms, cooking for 2-3 minutes. Pour in Jagermeister and scrape any browned bits off the pan bottom. Let reduce by half then add stock. Simmer 10 minutes until reduced and slightly thickened. Remove pan from heat. Stir in thyme and season with salt and pepper. Drizzle Jager sauce over venison.
5. Apple Chutney
Sweet-tart apple chutney with warming spices like cinnamon, ginger, and clove provides a fruity foil to venison’s deep, earthy flavor. It also adds moisture and texture contrast.
Ingredients:
- Apples, cored, peeled, and diced
- Onion, diced
- Apple cider vinegar
- Light brown sugar
- Ginger, grated
- Cinnamon stick
- Cloves
- Pinch cayenne pepper
- Salt
Instructions:
In a saucepan over medium heat, combine the apples, onion, vinegar, brown sugar, ginger, cinnamon, cloves, cayenne and salt. Simmer 45-60 minutes until thickened, stirring occasionally. Remove cinnamon stick. Serve apple chutney warm spooned over seared venison steaks.
6. Cranberry Sauce
Tart cranberries make a refreshing contrast to rich venison. Cranberry sauce is easy to make yourself with fresh or frozen cranberries, orange, and sugar.
Ingredients:
- Fresh cranberries
- Water
- Granulated sugar
- Orange juice
- Orange zest
- Cinnamon (optional)
Instructions:
In a saucepan, combine the cranberries, water, sugar, orange juice, and cinnamon if using. Bring to a boil over high heat. Reduce heat and simmer 20 minutes, until berries pop and sauce thickens. Remove from heat, stir in orange zest. Serve sauce warm over venison steaks.
7. Mushroom Cream Sauce
Earthy mushrooms pair perfectly with venison’s deep, woodsy flavor. This easy cream sauce comes together quickly while the steaks rest.
Ingredients:
- Olive oil
- Shallot, diced
- Cremini mushrooms, sliced
- Dry white wine
- Beef stock or broth
- Heavy cream
- Fresh thyme
- Salt and pepper
Instructions:
After removing venison steaks, add oil to the skillet over medium-high heat. Add shallots and mushrooms, cooking 3-4 minutes until browned. Pour in wine, scraping up any bits from pan bottom. Let reduce by half then add stock. Reduce by half again. Lower heat, stir in heavy cream and thyme. Simmer for 5 minutes to thicken slightly. Season with salt and pepper. Spoon mushroom cream sauce over venison.
8. Cumberland Sauce
This British sauce flavored with ruby port wine and red currant jelly is a fantastic pairing with grilled or roasted venison steaks.
Ingredients:
- Olive oil
- Shallots, minced
- Ruby port
- Beef stock
- Red currant jelly
- Orange zest
- Fresh thyme
Instructions:
After cooking the venison, heat oil in the skillet. Add shallots and cook 1 minute over medium heat. Pour in port and let reduce by half. Add stock and red currant jelly, stirring until combined. Simmer until slightly thickened, about 10 minutes. Remove pan from heat, stir in orange zest and thyme. Spoon Cumberland sauce over seared venison steaks.
9. Citrus Cranberry Sauce
Ruby red cranberry sauce spiked with fresh orange and lime juice makes a bright, tangy condiment for venison steaks with lots of flavor and moisture.
Ingredients:
- Fresh cranberries
- Granulated sugar
- Water
- Orange juice
- Lime juice
- Orange zest
Instructions:
In a saucepan, combine the cranberries, sugar, and water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes until berries pop and sauce thickens. Remove pan from heat, stir in orange juice, lime juice, and orange zest. Let cool slightly before serving over seared or grilled venison steaks.
10. Chimichurri Sauce
This lively Argentinian green sauce of parsley, cilantro, garlic, vinegar, and olive oil pairs perfectly with grilled venison steaks. It also works nicely as a marinade.
Ingredients:
- Parsley, finely chopped
- Cilantro, finely chopped
- Garlic, minced
- Red wine vinegar
- Olive oil
- Oregano, dried
- Red pepper flakes
- Salt & pepper
Instructions:
In a bowl, combine the parsley, cilantro, garlic, vinegar, olive oil, oregano, pepper flakes, salt and pepper. For a marinade, let venison steaks soak 30 minutes to an hour before grilling. For a sauce, spoon chimichurri over grilled venison to serve.
11. Salsa Verde
Italian salsa verde is an herbaceous sauce made with parsley, capers, anchovies, garlic, and olive oil. It adds a punch of flavor when spooned over roasted or grilled venison steaks.
Ingredients:
- Parsley, chopped
- Capers, rinsed
- Anchovy fillets
- Garlic, minced
- Salt
- Pepper
- Red wine vinegar
- Olive oil
Instructions:
In a food processor, blend the parsley, capers, anchovies, garlic and pinch of salt and pepper until combined. With processor running, slowly drizzle in vinegar and olive oil until emulsified. Spoon salsa verde over just-cooked venison steaks or use as a marinade.
12. Simple Peppercorn Sauce
For an easy from-scratch peppercorn sauce, pan sear venison steaks then make the sauce right in the skillet drippings for maximum flavor.
Ingredients:
- Butter
- Shallots, minced
- Cognac
- Beef broth
- Heavy cream
- Cracked black pepper
Instructions:
After pan searing venison, remove steaks from skillet and add butter and shallots. Cook 1 minute. Add cognac and scrape any browned bits from skillet. Let reduce slightly, then add broth. Simmer until reduced by half, then stir in heavy cream. Simmer 5 minutes until thickened. Remove from heat, stir in cracked black pepper. Drizzle sauce over steaks.
13. Cheater’s Béarnaise Sauce
Get the luxurious flavor of béarnaise without the fuss by blending together mayonnaise, lemon juice, tarragon, shallot, and cayenne. A quick and easy topper for grilled or pan seared venison.
Ingredients:
- Mayonnaise
- Fresh lemon juice
- Dried tarragon
- Shallot, minced
- Hot sauce or cayenne
Instructions:
In a bowl, whisk together the mayonnaise, lemon juice, tarragon, shallot, and hot sauce/cayenne until combined. Taste and adjust seasonings as desired. Serve sauce drizzled over hot venison steaks.
Tips for Making Venison Steak Sauces
- After cooking the venison steaks, make pan sauces right in the steak pan using the browned bits and meat juices for tons of flavor. Just add aromatics like shallots, wine, and herbs to the pan after removing the steaks.
- Let red wine, brandy, vinegar, or other acidic sauces reduce properly so flavors concentrate rather than tasting sharp or watery.
- Balance sweet and tart flavors like currant jelly/orange or cranberry/lime to complement venison’s earthiness.
- For smooth cream sauces, be sure to simmer gently after adding dairy to prevent curdling.
- Fresh herbs like parsley, thyme, rosemary add woodsy notes that pair wonderfully with venison.
- Sear or grill venison steaks first before serving with marinades for a caramelized crust.
- Chill any leftover sauce to store. Warm gently before serving again.
Frequently Asked Questions About Venison Steak Sauces
What are the best sauces for grilled venison steaks?
For grilled venison, bbq sauce, chimichurri, salsa verde, and fruit chutneys like peach or apple work very well. Their thicker texture allows them to adhere nicely to the grilled meat.
What sauce goes well with pan-seared venison?
Pan sauces made right in the steak pan after cooking are excellent with seared venison. Try shallot or wine pan sauces, mushroom cream sauces, or a simple sauce of browned butter with garlic and thyme.
Can I prepare sauces ahead for venison?
Yes, many sauces can be made 1-2 days ahead. Refrigerate sauces like chimichurri, salsa verde, chutneys, and pan sauces, then reheat gently before serving. For cream or butter sauces, make those fresh right before serving.
How can I get sauce to stick to grilled venison?
Using a thicker, sticky sauce will help it adhere to the grilled meat. Basting the venison with some of the sauce towards the end of grilling also helps. Fresh fruit chutneys, bbq sauce, and chimichurri are great choices.
Do I need to deglaze the pan when making pan sauce for venison?
Yes, deglazing the pan is an important step. Adding wine, broth, or other liquid helps scrape up the browned flavorful bits stuck to the bottom of the pan after cooking venison. Those bits add tons of flavor to the sauce.
Conclusion
Venison steak has a delicious, deeply rich flavor that comes to life when paired with the right sauce. Complementary sauces enhance venison’s taste while adding moisture and texture contrast. From fresh herb chimichurri to sweet-tart cranberry orange, mushroom pan sauces to creamy béarnaise, there are so many fantastic options.
Consider the preparation method as well as the flavors of the sauce to find your perfect match. With a high-quality sauce served alongside or drizzled over perfect pan-seared or grilled venison steaks, you have an incredible meal that really makes the most of the venison’s wonderful flavor.
Best Sauces for Venison Steaks
Ingredients
- Creamy Dijon Mustard Sauce
- Peppercorn Sauce
- Red Wine Sauce
- Homemade Jager Sauce
- Apple Chutney
- Cranberry Sauce
- Mushroom Cream Sauce
- Cumberland Sauce
- Citrus Cranberry Sauce
- Chimichurri Sauce
- Salsa Verde
- Simple Peppercorn Sauce
- Cheater’s Béarnaise Sauce
Instructions
- Prepare your choice of sauce, chutney, or condiment to pair with the venison steaks. Make pan sauces after cooking the steaks.
- Grill or pan sear venison steaks to desired doneness, about 4-7 minutes per side for medium-rare.
- After removing steaks from grill or pan, tent them loosely with foil and let rest 5 minutes.
- While steaks rest, finish preparing your sauce if needed by simmering, stirring in herbs, etc.
- To serve, place venison steaks on a platter or plates. Drizzle or spoon desired sauce over individual steaks.
- For pan sauces, pour sauce directly over steaks. For thicker sauces, dollop or spoon on top of each steak before serving.
- Add any desired garnishes like chopped parsley or grated orange zest.