Venison ham steaks lightly pan seared in a skillet, this is a basic and easy recipe especially good if you’re just cooking venison steaks for the first time.
This recipe is dedicated to my father. That man is still providing venison for my mother and I even from beyond the grave. As I’ve mentioned in the past, my father was an avid outdoorsman and when deer season came around in the Fall he was all about it. My mother and I even go tired of hearing him ALWAYS talking about deer.
He had a right to be so passionate about deer hunting because the man was damn good at it. He was also a damn fine butcher. My father lovingly skinned, cut, processed, and packaged all of his own deer meat. I know the idea of “butchering” doesn’t sound so “loving”, but what I personally loved about my father’s venison meat projects was he really did respect the deer. And I learned to respect knowing where my food came from in return.
The added bonus of my father processing and packaging his own deer meat, of course, was that my mother and I got to enjoy venison anytime. If you go to a restaurant and try to order a venison steak, be prepared to pay a hefty price. You will most definitely pay more than your average beef steak sirloin.
So what makes venison so special? Let me tell you…
- Venison has the highest protein content of any red meat.
- Rich in B vitamins and iron
- Venison contains about one sixth the amount of saturated fat as beef
- Venison is an excellent source of the polyunsaturated fat linoleic acid.
- It’s damn tasty
Number 5 may just be my personal opinion, but I want more people to give venison a chance. If you’re new to cooking venison, these skillet venison ham steaks are one of the easiest ways to prepare it. The preparation couldn’t be any simpler, either. Rub the spices into the ham steaks, dredge them in a light batter of flour, cook in the skillet on high for a few minutes each side, and serve.
I served these venison steaks with one of Wade and I’s favorite easy go-to weeknight side dishes, sweet sesame green beans. I need to get the recipe up for these sweet sesame green beans sometime. Note taken! In the meantime, add some venison to your life.
*Insert Chick-Fil-A cow mascot holding up a sign saying “Eat More Venison”*
Skillet Venison Ham Steaks
1/2 cup onion, thinly sliced
3/4 – 1 lb. venison ham steaks (1/2 in. in thickness)
1 1/2 Tbsp. coconut oil
3 Tbsp. all purpose flour
1 1/2 tsp. sea salt (divided)
1 tsp. steak seasoning of choice
1/2 tsp. pepper
1 1/2 Tbsp. butter
3 Tbsp. Worcestershire sauce
1/4 tsp. minced garlic
Prepare ham steaks by sprinkling them evenly with 1 teaspoon salt, steak seasoning, and pepper. Lightly coat ham steaks in flour. Set aside.
Add 1 tablespoon of oil to a skillet and heat to medium. Once skillet is warm, add sliced onions and 1/2 teaspoon salt and saute just until onions are beginning to turn transluscent and golden brown in color. Add 1/2 tablespoon additional oil to pan and minced garlic. Heat pan to medium-high.
Add floured venison steaks to skillet. Cook on one side for 3-4 minutes. Flip steaks and add the butter and Worcestershire sauce. Mix the onions and liquids in the pan around the steaks and continue to cook for 5 minutes if you like your steaks medium. Cook less time for medium-rare and more time for well done. Once steaks are done, remove them from the pan and pour onions and pan drippings on top of steaks. Serve immediately.
Have you ever tried venison? Have you ever cooked venison at home?