Venison Steaks with Whiskey and Mustard Pan Sauce

, from Issue #90. April, 2020
Photography by Josh Griggs.
Venison Steaks with Whiskey and Mustard Pan Sauce
Venison Steaks with Whiskey and Mustard Pan Sauce

Pan sauces are a super-quick way to jazz up any cut of meat or fish that has been sautéed. Whiskey and mustard make a perfect pairing with venison or beef. 


Serves: 2


300 grams venison tri-tip steaks, at room temperature
sea salt and ground pepper
olive oil 
1 tablespoon chopped parsley, to garnish
2 tablespoons whiskey
1 tablespoon each soy sauce, Worcestershire sauce and whole grain mustard
2 teaspoons brown sugar 
½ small red onion, finely chopped
1 clove garlic, crushed 
2 teaspoons butter



Sauce: Combine the whiskey, soy sauce, Worcestershire sauce, mustard and sugar in a bowl and set aside. 

Season the steaks with salt and pepper. 

Heat a sauté pan over a high heat with a dash of oil and, when hot, cook the steaks for 2-3 minutes each side. Transfer to a plate and rest, lightly covered, while you make the sauce. Don’t wash the pan.

Add another dash of oil, the onion and garlic to the pan and cook for 5 minutes until soft, adding a splash of water if the pan is dry. Tip in the whiskey mixture and bring to the boil then simmer for 2 minutes until reduced. Stir in the butter and the meat resting juices.

To serve: Add the steaks back to the pan and spoon over the sauce. Garnish with parsley before serving.

Cook’s note: Serve with a bowl of crispy sautéed potatoes, creamy mashed potatoes or polenta and a crisp salad or cooked greens.