Paprika-Pepper Venison Steak

Venison is a favorite in our home. When our deer hunting is successful, we eat 100 pounds or more each year in a wide variety of dishes — everything from meatloaves, chili and sausage to roasts, casseroles and stews.

Over the years, several venison dishes have become family favorites, including Paprika-Pepper Steak, a quick way to turn pieces of steak or loin into savory fillips your guests will find delicious at breakfast, lunch or supper. The herbs and spices we use are the result of extensive experimentation. If you don’t have one of them readily available, or if you prefer the taste of something else, by all means, feel free to substitute something different. This recipe is easily adaptable to a variety of tastes.


1 teaspoon paprika½ teaspoon onion powder

½ teaspoon garlic salt

½ teaspoon cilantro

½ teaspoon black pepper

¼ teaspoon Ac’cent flavor enhancer

¼ teaspoon white pepper

Dash cayenne pepper

1 tablespoon extra virgin olive oil

1 tablespoon butter or margarine

1 pound venison steak or loin, sliced ¼-inch thick


Thoroughly combine all spices and herbs. I put them in a fruit jar, screw a lid on and shake it all up. That way any leftover spice mix can be saved for later.

Heat the olive oil and butter or margarine over medium heat in a skillet. Stir to mix.

Pierce each piece of meat all over, on both sides, with a fork. Sprinkle each side with the herb/spice mixture (lightly if you prefer a less spicy taste, heavily for real pizzazz) and press it into the meat with your fingers. Sear each side of the venison pieces in the hot oil/butter mixture, and cook until done to taste. (The meat will be much more tender if served rare or medium rare.) Serve immediately, hot from the pan. Serves 2.