Tender Venison Steaks in Juniper-Red Wine Sauce | Pan-Seared Tender Pink

Take the venison steaks out of the refrigerator about 30 minutes before cooking so the meat comes to room temperature. Pat dry with paper towels. Peel and very finely chop the shallots and garlic cloves. Lightly crush the juniper berries with the flat side of a broad knife or in a mortar so they release their full forest aroma during cooking.

Season the meat all over with fine salt and freshly ground black pepper. In a heavy pan (preferably cast iron), heat 2 tbsp of clarified butter over high heat. Add the venison steaks and sear sharply for about 2 to 3 minutes per side until an aromatic brown crust forms.

Shortly before the end of the cooking time, add 10 g of the unsalted butter and 2 sprigs of fresh thyme to the pan, allow to foam, and repeatedly baste (spoon over) the meat with the aromatic butter. Remove the steaks from the pan, wrap loosely in aluminum foil, and let rest in the preheated oven at 80 °C top/bottom heat for about 8 to 10 minutes until tender pink.