The 13 Best Sauces for Venison Steaks

Venison steaks are a delicious and nutritious meal that can be enjoyed any time of year.

But what really makes them stand out is the sauces they’re served with.

From classic red wine jus to tangy berry chutneys, there are so many options when it comes to pairing your venison steak with a sauce.

In this article, I’ll share 13 of my favorite sauces for venison steaks – all of which will take your dish from good to great!

The 13 Best Sauces for Venison Steaks

Venison steaks are a delicious dish, but they can often be dry and bland.

The key to adding flavor to your venison steak is to pair it with the right sauce or condiment.

Here are thirteen of the best sauces for venison steaks that will add depth, flavor, and texture:

1. Creamy Dijon Mushroom Sauce

• What Does It Taste Like? Creamy Dijon Mushroom Sauce is a savory and creamy sauce that combines the earthy flavor of mushrooms with the tanginess of Dijon mustard. The cream adds richness to the sauce, while the garlic and herbs add depth of flavor.
• Common Uses: This sauce is perfect for serving over venison steaks, but it can also be used as a topping for grilled chicken or fish. It’s also great served over mashed potatoes or roasted vegetables.
• Ingredients: To make this delicious sauce, you’ll need butter, mushrooms, shallots, garlic, white wine (or chicken broth), heavy cream, Dijon mustard, fresh thyme leaves (or other herbs), salt and pepper.
• How To Make It: Begin by melting butter in a large skillet over medium heat. Add mushrooms and shallots and cook until softened. Add garlic and cook for another minute before adding white wine (or chicken broth). Simmer until liquid has reduced by half then stir in heavy cream and Dijon mustard. Simmer until thickened then season with salt and pepper to taste before stirring in fresh thyme leaves (or other herbs). Serve warm over venison steaks or your favorite protein!

2. Peppercorn Sauce

• What Does It Taste Like? Peppercorn sauce is a creamy, savory sauce with a hint of sweetness and a kick of heat from the black peppercorns. The combination of cream, butter, and pepper creates an indulgent flavor that pairs perfectly with venison steaks.
• Common Uses: Peppercorn sauce is most commonly used as a condiment for steak dishes such as venison steaks or beef tenderloin. It can also be served over mashed potatoes or roasted vegetables for an extra layer of flavor.
• Ingredients: To make peppercorn sauce you will need butter, heavy cream, shallots, garlic cloves, Worcestershire sauce, Dijon mustard, black peppercorns (cracked), and salt to taste.
• How To Make It: Begin by melting the butter in a medium-sized skillet over medium heat. Add the shallots and garlic and cook until softened (about 3 minutes). Add the Worcestershire sauce and Dijon mustard to the pan and stir to combine. Pour in the heavy cream while stirring continuously until it begins to thicken (about 5 minutes). Finally add the cracked black peppercorns and season with salt to taste before serving warm over your favorite steak dish!

3. Red Wine Sauce

• What Does It Taste Like? Red wine sauce is a rich and flavorful sauce that has a deep, earthy flavor. The red wine adds a subtle sweetness to the dish while the butter and herbs add depth of flavor. The result is an incredibly savory and delicious sauce that pairs perfectly with venison steaks.
• Common Uses: Red wine sauce is commonly used as a marinade or glaze for meats such as beef, pork, lamb, chicken, and venison. It can also be used to make gravies or sauces for pasta dishes.
• Ingredients: To make red wine sauce you will need butter, garlic cloves, shallots, fresh thyme leaves, dry red wine (such as Cabernet Sauvignon), beef stock or broth, Worcestershire sauce, tomato paste and salt & pepper to taste.
• How To Make It: Begin by melting the butter in a large skillet over medium heat. Add the garlic cloves and shallots and cook until softened (about 3 minutes). Add the thyme leaves and stir for another minute before adding the red wine. Simmer until reduced by half (about 10 minutes). Add the beef stock/broth along with Worcestershire sauce and tomato paste; simmer until thickened (about 15 minutes). Season with salt & pepper to taste before serving over your favorite steak!

4. Homemade Jager Sauce (German Hunter Sauce)

• What Does It Taste Like? Homemade Jager sauce is a savory, slightly sweet and tangy sauce that pairs perfectly with venison steaks. The combination of mushrooms, onions, garlic, and herbs creates a rich flavor that complements the gamey taste of the meat.
• Common Uses: Jager sauce is most commonly used as a marinade for venison steaks or roasts. It can also be served as an accompaniment to cooked meats such as pork chops or chicken breasts. Additionally, it can be used in soups and stews to add depth of flavor.
• Ingredients: To make homemade Jager sauce you will need butter, mushrooms (such as shiitake), onion, garlic cloves, beef broth or stock, red wine vinegar, Worcestershire sauce, tomato paste, fresh parsley leaves (chopped), fresh thyme leaves (chopped), sugar (optional), salt and pepper to taste.
• How To Make It: Begin by melting the butter in a large skillet over medium heat. Add the mushrooms and cook until they are softened and lightly browned. Next add the onion and garlic; cook until fragrant then pour in the beef broth/stock along with the red wine vinegar and Worcestershire sauce; bring to a simmer then reduce heat to low-medium heat setting. Stir in tomato paste followed by parsley & thyme leaves; season with sugar (optional) plus salt & pepper to taste; continue cooking for about 10 minutes stirring occasionally until thickened slightly then remove from heat & serve warm over your favorite venison steak dish!

5. Apple Chutney

• What Does It Taste Like? Apple chutney is a sweet and tangy condiment made from apples, vinegar, sugar, and spices. The combination of tart apples with the sweetness of sugar and the warmth of spices creates a complex flavor that pairs well with savory dishes.
• Common Uses: Apple chutney can be used as an accompaniment to many dishes such as venison steaks, pork chops, grilled chicken or fish. It also makes a great addition to sandwiches or wraps for added flavor.
• Ingredients: Apples, white wine vinegar, brown sugar, onion, garlic cloves, ginger root (grated), mustard seeds (optional), ground cinnamon and nutmeg (optional).
• How To Make It: Start by peeling and chopping the apples into small cubes. In a large saucepan over medium heat add the chopped apples along with the white wine vinegar and brown sugar. Stir until combined then add in the onion, garlic cloves and grated ginger root if using. Cook for 10 minutes stirring occasionally until softened then add in any optional ingredients like mustard seeds or ground cinnamon/nutmeg if desired. Simmer for another 10-15 minutes until thickened then remove from heat and allow to cool before serving alongside your favorite dish!

6. Cranberry Sauce

• What Does It Taste Like? Cranberry sauce is a tart and sweet condiment that pairs perfectly with venison steaks. The combination of cranberries, sugar, and spices creates a unique flavor profile that adds depth to the dish.
• Common Uses: Cranberry sauce is most commonly used as an accompaniment to roasted meats such as turkey or ham, but it can also be served alongside grilled or pan-seared venison steaks. The tartness of the cranberries helps cut through the richness of the meat while adding sweetness and complexity to each bite.
• Ingredients: To make cranberry sauce for venison steaks, you will need fresh or frozen cranberries, sugar, orange juice, cinnamon sticks, cloves, allspice berries, and salt.
• How To Make It: Begin by combining the cranberries with sugar in a medium-sized pot over medium heat. Cook until the mixture begins to bubble then reduce heat to low and add orange juice and spices. Simmer for 10 minutes then remove from heat and let cool before serving with your favorite venison steak recipe!

7. Blueberry Sauce

• What Does It Taste Like? Blueberry sauce is a sweet and tart condiment that pairs perfectly with venison steaks. The blueberries provide a deep, fruity flavor while the sugar and spices add complexity to the dish.
• Common Uses: Blueberry sauce is most commonly used as a topping for venison steaks, but it can also be served over ice cream or pancakes. It can also be used as an ingredient in other dishes such as pies, tarts, cobblers, and muffins.
• Ingredients: To make blueberry sauce you will need fresh or frozen blueberries, sugar, butter, lemon juice, cinnamon, nutmeg and salt. You may also want to add some cornstarch to thicken the sauce if desired.
• How To Make It: Begin by combining all of your ingredients in a medium-sized pot over medium heat. Stir constantly until the mixture begins to boil then reduce heat and simmer for about 10 minutes until thickened slightly. Serve warm over venison steaks or allow to cool before storing in an airtight container in the refrigerator for up to one week.

8. Balsamic Reduction Sauce

• What Does It Taste Like? Balsamic reduction sauce is a sweet and tangy condiment made from balsamic vinegar. The flavor of the sauce is complex, with notes of sweetness, tartness, and umami. The texture is thick and syrupy.
• Common Uses: Balsamic reduction sauce can be used to add flavor to a variety of dishes. It’s commonly used as a topping for steaks, pork chops, chicken breasts, or fish fillets. It can also be drizzled over salads or roasted vegetables for added flavor.
• Ingredients: To make balsamic reduction sauce you will need balsamic vinegar, sugar (or honey), garlic cloves (optional), and butter (optional).
• How To Make It: Begin by heating the balsamic vinegar in a small pot over medium-high heat until it begins to simmer. Reduce the heat to low and stir in the sugar or honey until dissolved. Simmer for 10-15 minutes until reduced by half and thickened into a syrup consistency. If desired, add garlic cloves during the last few minutes of cooking time for extra flavor. Once finished cooking remove from heat and stir in butter if desired before serving warm over your favorite dish!

9. Red Currant Sauce

• What Does It Taste Like? Red currant sauce is a tart and sweet condiment that pairs perfectly with venison steaks. The flavor of the red currants is complemented by the sweetness of honey, the tanginess of lemon juice, and the warmth of spices like cinnamon and nutmeg.
• Common Uses: Red currant sauce can be used as a marinade for venison steaks or as a topping after cooking. It can also be served alongside other dishes such as roasted vegetables or mashed potatoes.
• Ingredients: To make red currant sauce, you will need fresh or frozen red currants, honey, lemon juice, butter, cinnamon, nutmeg, and salt to taste.
• How To Make It: Begin by heating up a medium-sized pot over medium heat. Add in the butter and let it melt before adding in the red currants. Cook until they are softened then add in the honey and lemon juice. Stir to combine then season with cinnamon, nutmeg, and salt to taste. Simmer for 10 minutes before removing from heat and allowing to cool slightly before serving over your favorite venison steak meal!

10. Bordelaise Sauce

• What Does It Taste Like? Bordelaise sauce is a classic French sauce made with red wine, beef stock, shallots, and butter. The result is a rich and flavorful sauce that has notes of sweet red wine and savory beef stock.
• Common Uses: This classic French sauce is often served over steak or other cuts of meat such as venison. It can also be used to add flavor to vegetables or potatoes.
• Ingredients: To make bordelaise sauce you will need red wine, beef stock, shallots, butter, salt and pepper. You may also want to add herbs such as thyme or rosemary for additional flavor.
• How To Make It: Begin by heating the butter in a pan over medium heat until it melts. Add the shallots and cook until they are softened but not browned (about 5 minutes). Pour in the red wine and reduce until it has reduced by half (about 10 minutes). Add the beef stock and bring to a simmer before reducing again by half (about 15 minutes). Once reduced season with salt and pepper then strain through a fine mesh sieve into another pot or bowl before serving warm over your favorite cut of meat or vegetables.

11. Charred Green Onion Chimichurri

• What Does It Taste Like? Charred green onion chimichurri is a flavorful and zesty sauce that pairs perfectly with venison steaks. The combination of charred green onions, garlic, parsley, oregano, red pepper flakes, and olive oil creates a bright and savory flavor profile that will bring out the best in your venison steak.
• Common Uses: Charred green onion chimichurri is most commonly used as a condiment for grilled or pan-seared meats such as steak or chicken. It can also be used to top roasted vegetables or potatoes for an extra burst of flavor.
• Ingredients: To make charred green onion chimichurri you will need 2 bunches of fresh parsley leaves (stems removed), 1/2 cup of extra virgin olive oil, 4 cloves of garlic (minced), 2 tablespoons of dried oregano, 1 teaspoon of red pepper flakes, 1/4 teaspoon of sea salt, and 3 large green onions (charred).
• How To Make It: Begin by charring the green onions over an open flame until they are lightly blackened on all sides. Once cooled slightly remove the outer layer and discard it before finely chopping the remaining inner layers. In a food processor combine the parsley leaves, olive oil, garlic cloves, oregano, red pepper flakes and sea salt until everything is well blended together. Finally add in the chopped charred green onions and pulse just until combined but still chunky in texture. Serve immediately over your favorite grilled meat or store in an airtight container in the refrigerator for up to one week.

12. Garlic Aioli

• What Does It Taste Like? Garlic aioli is a creamy, garlicky condiment that adds flavor and moisture to dishes. The combination of garlic, olive oil, and egg yolks creates a rich and flavorful sauce that pairs well with many different types of food.
• Common Uses: Garlic aioli is commonly used as a dip for vegetables or chips, as an accompaniment to grilled meats such as venison steaks, or as a spread on sandwiches. It can also be used in recipes such as potato salad or deviled eggs.
• Ingredients: To make garlic aioli you will need garlic cloves, egg yolks, lemon juice, Dijon mustard, salt and pepper to taste, extra-virgin olive oil (or other neutral flavored oil), and water if needed for thinning the sauce.
• How To Make It: Begin by mashing the garlic cloves into a paste using either mortar and pestle or food processor. In separate bowl whisk together the egg yolks with lemon juice until combined then add in the mashed garlic paste along with Dijon mustard and seasonings. Slowly drizzle in the olive oil while continuously whisking until all ingredients are incorporated into thick emulsion then adjust seasoning if necessary before serving. If desired you can thin out the sauce by adding small amounts of water at time until desired consistency is reached.

13. Mustard Cream Sauce

• What Does It Taste Like? Mustard cream sauce is a creamy, tangy condiment that pairs perfectly with venison steaks. The combination of the sweet and savory flavors of the mustard and cream create a unique flavor profile that enhances the taste of the steak without overpowering it.
• Common Uses: Mustard cream sauce is commonly used as a topping for grilled or pan-seared venison steaks, but can also be used to top other meats such as pork chops or chicken breasts. It can also be served alongside roasted vegetables or potatoes for an extra burst of flavor.
• Ingredients: Mustard cream sauce typically consists of heavy cream, Dijon mustard, garlic powder, onion powder, salt and pepper. You may also choose to add additional herbs and spices such as thyme or rosemary to give your sauce more depth of flavor.
• How To Make It: To make mustard cream sauce, simply combine all ingredients in a small bowl until smooth and creamy. Heat over low heat in a small pot until warmed through (do not boil). Serve warm over cooked venison steaks or other meats/vegetables.

Conclusion

In conclusion, there are a variety of delicious sauces that can be used to bring out the flavor of a venison steak.

From creamy Dijon mushroom sauce to balsamic reduction, there are plenty of choices to choose from.

The best sauces for venison steak include creamy Dijon mushroom, peppercorn, red wine, homemade Jager sauce, apple chutney, cranberry sauce, blueberry sauce, balsamic reduction, red currant sauce, Bordelaise sauce, green peppercorn sauce, garlic aioli, and mustard sauce.

Each of these sauces brings its own unique flavor and texture to the table, so you can experiment with different combinations to find the perfect one for your steak.