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Grilled Venison Steaks with Mushroom Sauce

Grilled venison steak sliced to show medium-rare doneness, topped with brown mushroom sauce and fresh thyme on wooden serving board

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

Collection of cooking equipment including grill pan, thermometer, skillet, and utensils needed for venison steak recipe

Ingredients

Organized display of raw ingredients for venison steak recipe including meat, mushrooms, herbs, and seasonings

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

https://youtu.be/_9Wq8uZ-Yk8?si=uLHC2W4hKMjXeczK
  1. 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
  2. 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
  3. 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
cooking process showing key steps in preparing grilled venison with mushroom sauce

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
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 25 mins Rest Time: 10 mins Total Time: 55 mins
Cooking Temp 425  F
Servings 4
Calories 385
Dietary Paleo
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
  • 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
  • 400 mixed g mushrooms (portobello, shiitake, button)
  • 3 tablespoons ghee
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 240 beef ml bone broth
  • 2 tablespoons coconut aminos
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon arrowroot powder (mixed with 2 tablespoons cold water)
Instructions
  1. 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
  2. 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
  3. 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
Read it online: https://dinedishdigest.com/recipe/grilled-venison-steaks-with-mushroom-sauce/