Pan-seared venison steak with red wine reduction

Pan-seared venison steak with red wine reduction recipe videos

Pan-seared venison steak with red wine reduction is a rustic European dish, particularly popular in game-rich regions like the UK, Germany, and France. It features tender venison loin or backstrap, seared to perfection and served with a luxurious sauce made from red wine, stock, and aromatics.

🍽️ Nutrition at a glance

This dish is high in protein and relatively low in carbohydrates, with a moderate amount of fat depending on the cut and sauce preparation. It provides key nutrients like iron, zinc, and B vitamins, with a rough calorie range of 350-500 per serving.

Nutrition breakdown

Calories	350 kcal
Protein	42 g
Carbs	4 g
Fat	18 g
Fiber	0 g
Sugar	2 g
Sodium	650 mg
Iron	4.5 mg
Zinc	6 mg
Vitamin B12	5.2 mcg
Niacin (B3)	10 mg
Phosphorus	320 mg
Potassium	450 mg
Selenium	22 mcg
Riboflavin (B2)	0.4 mg

Per 1 steak (200 g) · estimated, varies by recipe

💡 What's interesting

Venison is a lean, wild game meat that's culturally prized in many European hunting traditions and is nutritionally unique for its high protein-to-fat ratio. The red wine reduction not only adds depth of flavor but also introduces antioxidants from the wine, making the dish both a culinary and nutritional standout.