Broiled Venison with Corbin Steak Sauce
Submitted by Eva
Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter’s classic ready in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minIf you’ve got venison in the freezer, this is the recipe that’ll make you glad you went hunting.
The Corbin steak sauce is a quick stovetop job: butter, dry white wine, Worcestershire, garlic powder, paprika, dry mustard, hot sauce, and a squeeze of fresh lemon all simmered together until it hits a quick boil.
Venison steaks get brushed generously on both sides during broiling, soaking up all that rich, tangy, slightly spicy flavor.
The recipe says “use sauce generously," and that’s advice worth following. This sauce is the whole reason the dish works.
Pro Tips
- Venison is extremely lean and dries out fast. Pull the steaks at medium-rare to medium for the most tender result. Well-done venison turns tough and chewy.
- Brush the sauce on thick and often during broiling. The butter and wine create a basting glaze that keeps the lean meat moist.
- Let the steaks rest for 3 to 5 minutes after broiling. This lets the juices redistribute so they don’t run out on the cutting board.
- Make extra sauce. It keeps in the fridge for a week and is outstanding on grilled beef steaks, elk, or bison too.
Ingredients
Directions
Melt butter in saucepan over low heat; stir in remaining ingredients and mix well.
Bring sauce to boil and remove from heat.
Place venison steaks on broiler pan, brush with sauce, and broil for 5 minutes; turn and brush sauce on other side.
Broil for 5 minutes or to desired doneness.
Use sauce generously.
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