This elegant yet simple dish features tender venison steaks broiled to perfection and brushed with a homemade plum barbecue sauce. The sweetness of the plums cuts through the natural richness of the game meat, creating a balanced and sophisticated flavor profile. Ideal for a special weeknight dinner or a romantic meal for two, this recipe delivers restaurant-quality results with minimal fuss. The quick broiling time ensures the venison remains juicy and rare to medium-rare, while the caramelized sauce adds a sticky, savory-sweet finish that pairs beautifully with roasted vegetables or mashed potatoes.
Venison With Plum Sauce
Description
This elegant yet simple dish features tender venison steaks broiled to perfection and brushed with a homemade plum barbecue sauce. The sweetness of the plums cuts through the natural richness of the game meat, creating a balanced and sophisticated flavor profile. Ideal for a special weeknight dinner or a romantic meal for two, this recipe delivers restaurant-quality results with minimal fuss. The quick broiling time ensures the venison remains juicy and rare to medium-rare, while the caramelized sauce adds a sticky, savory-sweet finish that pairs beautifully with roasted vegetables or mashed potatoes.Ingredients
Directions
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Trim excess fat from the venison steaks and pat them dry with paper towels.
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Prepare the plum barbecue sauce according to your preferred recipe or package instructions, then set aside.
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Position the oven rack so the top of the steaks will be about 4 inches from the heating element.
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Set the oven control to broil and allow the element to preheat.
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Lightly grease a broiler pan (without the rack) to prevent sticking.
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Place the venison steaks in the prepared broiler pan.
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Spoon 1/2 cup of the plum barbecue sauce evenly over the tops of the steaks.
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Broil the steaks until they are light brown on one side, approximately 10 minutes.
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Carefully turn the venison steaks over using tongs.
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Spoon another 1/2 cup of the barbecue sauce evenly over the new top side of the steaks.
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Broil for an additional 5 minutes, or until the internal temperature reaches your desired doneness (rare to medium-rare).
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While the steaks finish cooking, gently heat the remaining barbecue sauce in a small saucepan over low heat.
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Transfer the venison steaks to serving plates and spoon the hot sauce over them before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 237.0kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 1.5g8%
- Cholesterol 123.0mg41%
- Sodium 91.5mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 45.0g90%
* 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
Venison steaks should be approximately 1 inch thick and weigh about 4 ounces each for even cooking.
To ensure the sauce does not burn under the broiler, keep an eye on the steaks during the last few minutes of cooking. If the sauce begins to char too quickly, move the rack down one level.
Let the venison rest for 3-5 minutes after broiling before serving to allow the juices to redistribute, ensuring a tender bite.
If making your own plum sauce, ensure it has a thick consistency so it adheres well to the meat during broiling.
