Deer Steaks with Plum Sweet & Sour Sauce

Start with well-trimmed deer hindquarter steaks and don’t overcook them.  A simple recipe for a successful venison dinner.  I prefer to cut venison steaks by starting a cut along the grain of the meat, yes along the grain, not across the grain…stay with me.  Cut the meat into 3 – 4 inch wide strips.  Then cut the strips into 3 – 4 ounce pieces, allowing 2 pieces per serving.

Deer Steaks with Plum Sweet & Sour Sauce


  • 8 3 – 4 ounce deer steaks see above
  • olive oil
  • salt and pepper

Plum Sweet and Sour Sauce

  • 3 cups dry red wine
  • 1/3 cup balsamic vinegar
  • 1/4 cup light brown sugar packed
  • 1 shallot minced (or substitute the white part of 2 green onions)
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh rosemary leaves minced
  • 2 firm but ripe plums – sliced
  • 1 tablespoon pickled ginger optional, but good
  • 1 teaspoon cornstarch mixed with equal part cold water
  • salt and pepper


  • Heat oil in a large skillet. Season meat with salt and pepper. Brown on both sides until meat is rare to medium-rare. If you overcook it, it’ll be tough and chewy. If you like it tough and chewy, you’re on your own. When cooked, spoon sauce over.

Plum Sweet and Sour Sauce Instructions

  • Combine red wine with next 7 ingredients in a medium saucepan over medium-high heat. Reduce liquid to 2/3 cup. Strain liquid to remove solids. Return liquid to pan, stir in cornstarch mixture and bring to a boil. Remove pan from heat when sauce thickens. Season sauce with salt and pepper to taste.

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