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A luxurious paleo-friendly dish combining tender venison with a rich mushroom sauce, perfect for special occasions or when you want to elevate your dinner game.
Total Time:
- Prep: 20 minutes
- Cook: 25 minutes
- Rest: 10 minutes
- Total: 55 minutes
Serves: 4
Difficulty Level: Easy
Cuisine: Modern Paleo
Kitchen Equipment
- Grill or grill pan
- Large skillet
- Meat thermometer
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Whisk
Ingredients
For the Venison:
- 4 venison steaks (200g/7oz each)
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 cloves garlic, crushed
- Sea salt and freshly ground black pepper
For the Mushroom Sauce:
- 400g mixed mushrooms (portobello, shiitake, button)
- 3 tablespoons ghee
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 240ml beef bone broth
- 2 tablespoons coconut aminos
- 1 tablespoon fresh thyme leaves
- 1 tablespoon arrowroot powder (mixed with 2 tablespoons cold water)
Instructions
- Prepare the Venison:
- Remove steaks from refrigerator 30 minutes before cooking
- Pat dry with paper towels
- Rub with olive oil, crushed garlic, and rosemary
- Season generously with salt and pepper
- Prepare the Sauce:
- Clean and slice mushrooms
- Heat 2 tablespoons ghee in a large skillet over medium heat
- Sauté shallots until translucent (3-4 minutes)
- Add garlic and cook for 1 minute
- Add mushrooms and cook until golden (8-10 minutes)
- Pour in bone broth and coconut aminos
- Add thyme and simmer for 5 minutes
- Whisk in arrowroot slurry to thicken
- Keep warm
- Grill the Venison:
- Preheat grill to high (220°C/425°F)
- Grill steaks 4-5 minutes per side for medium-rare (internal temperature 57°C/135°F)
- Rest for 5-10 minutes before serving
Tips & Variations
- For extra tenderness, marinate venison in olive oil and herbs for 2-4 hours
- Substitute venison with beef if unavailable
- For AIP-friendly version, omit black pepper
- Use any mushroom variety based on availability
Nutrition Information (per serving)
- Calories: 385
- Protein: 42g
- Fat: 23g
- Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
- Sodium: 320mg
Suggested Pairings
- Roasted root vegetables
- Sautéed green beans with garlic
- Cauliflower mash
- Grilled asparagus
Grilled Venison Steaks with Mushroom Sauce
Description
A luxurious paleo-friendly dish combining tender venison with a rich mushroom sauce, perfect for special occasions or when you want to elevate your dinner game.
Ingredients
For the Venison
For the Mushroom Sauce
Instructions
-
Prepare the Venison
- Remove steaks from refrigerator 30 minutes before cooking
- Pat dry with paper towels
- Rub with olive oil, crushed garlic, and rosemary
- Season generously with salt and pepper
-
Prepare the Sauce
- Clean and slice mushrooms
- Heat 2 tablespoons ghee in a large skillet over medium heat
- Sauté shallots until translucent (3-4 minutes)
- Add garlic and cook for 1 minute
- Add mushrooms and cook until golden (8-10 minutes)
- Pour in bone broth and coconut aminos
- Add thyme and simmer for 5 minutes
- Whisk in arrowroot slurry to thicken
- Keep warm
-
Grill the Venison
- Preheat grill to high (220°C/425°F)
- Grill steaks 4-5 minutes per side for medium-rare (internal temperature 57°C/135°F)
- Rest for 5-10 minutes before serving
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 23g36%
- Sodium 320mg14%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Variations
- For extra tenderness, marinate venison in olive oil and herbs for 2-4 hours
- Substitute venison with beef if unavailable
- For AIP-friendly version, omit black pepper
- Use any mushroom variety based on availability
Suggested Pairings
- Roasted root vegetables
- Sautéed green beans with garlic
- Cauliflower mash
- Grilled asparagus
