Fried Venison Steaks

fried venison steaks

Fried Venison Steaks

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Servings: 4
Calories: 434


  • 4 venison leg steaks each weighing about 5 oz
  • 5 tablespoons oil
  • 2 tablespoons apple vinegar
  • 6 tablespoons dry red wine
  • 3 juniper berries
  • 1 teaspoon hot mustard
  • salt and freshly milled white pepper
  • 4 oz fresh pineapple diced
  • 1/2 banana
  • 4 oz bottled morello cherries plus 1 tablespoon cherry juice


  • Remove any skin from the steaks. Beat 3 tablespoons of the oil with the vinegar, red wine, juniper berries and mustard and pour the mixture over the steaks in a bowl.
  • Cover the bowl and leave the steaks to marinate in the refrigerator for 24 hours, turning them from time to time.
  • Lift the venison out of the marinade and dry it, reserving 2 tablespoons of the marinade. Heat the remaining oil in a large frying pan and fry the steaks for 5-6 minutes each side, seasoning each side to taste once cooked.
  • Remove from the pan and keep them hot in the oven.
  • Fry the diced pineapple in the fat in the pan. Slice the banana and add the slices to the pineapple with the cherries. Add the cherry juice and 1-2 tablespoons of the marinade, warm through over a low heat and pour the sauce over the steaks.
  • Serve with: buttered rice.
Calories: 434 kcal
Carbohydrates: 12 g
Protein: 43 g
Fat: 21g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 96 mg
Potassium: 718 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 45 IU
Vitamin C: 17 mg
Calcium: 18 mg
Iron: 6 mg
Ingredients Game, Venison
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