I found Atkins Ranch venison steaks in my local grocery freezer and had to try them and whip up a recipe of venison steaks paleo style. So many of the sauces and toppings these days are loaded with junk and sugar. Most of you know I am all about a good, tasty, quick meal that is healthy. Here is a terrific example of just that, all points check!
- 12 ounce venison steaks (2–3 total make up the 12 ounces – I bought Atkins Ranch steaks from New Zealand in the freezer department)
- 4 tablespoons ghee
- ½ teaspoon sea salt
- ½ teaspoon fresh, cracked black pepper
- ¼ teaspoon garlic powder
- OPTIONAL: Topping/sauce recipe below
- 3 tablespoons sweet Marsala wine
- 1 teaspoon maple syrup
- 1 teaspoon steak sauce
- 4–6 fresh raspberries
- Steak Directions
- Dry the venison steaks.
- Season with salt and fresh cracked pepper.
- Heat the ghee in a pan on high heat.
- Lower the temperature to medium-high.
- Place your venison in the hot ghee.
- Cook for 1-2 minutes only.
- Flip the steaks over.
- Season with garlic powder.
- Cook for 1-2 minutes longer on low-medium heat.
- Flip over once and then remove from heat.
- Place your venison steaks on a platter.
- Toppings are optional.
- Let sit 3 minutes.
- Add topping if preferred.
- Topping/sauce Directions:
- Do not clean the pan that you cooked your venison in.
- Add Marsala to the brown bits in the pan.
- Over medium heat, stir together until mixture starts to simmer.
- Add remaining ingredients and mash the raspberries into the sauce.
- Remove from heat.
- Spoon the sauce on top or sides of venison.
- Salt to taste.