Venison Frites

There’s something to be said for keeping wild game simple.

Venison frites is my take on the classic steak-and-fries combination. The beef just stays in the freezer for this one.

A good piece of venison doesn’t need much help. High heat, a hard sear, a little butter, garlic, and herbs are enough to let the meat speak for itself.

Pair it with a pile of crispy fries and you’ve got a meal that sits somewhere between deer camp and a steakhouse. Nothing complicated. Nothing wasted. Just good venison cooked the way it deserves to be.

If you’ve got a backstrap tucked away in the freezer waiting for the right meal, this is it.

Serves: 2
Prep: 20 minutes
Cook: 25-30 minutes

Venison:

  • 1 lb venison backstrap, cut into 2 thick steaks

  • 1 tbsp olive oil

  • 1 tsp kosher salt

  • 1/2 tsp coarse black pepper

  • 1/2 tsp garlic powder

  • 2 tbsp unsalted butter

  • 2 garlic cloves, smashed

  • 2 sprigs fresh rosemary or thyme

Frites

  • 2 large russet potatoes

  • 2 tbsp olive oil

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 1/4 tsp smoked paprika

Garlic-Herb Butter

  • 3 tbsp softened unsalted butter

  • 1 small garlic clove, finely minced

  • 1 tsp chopped fresh parsley

  • 1/2 tsp chopped fresh rosemary

  • Pinch of kosher salt

  • 1/4 tsp black pepper

For the frites, cut the potatoes into thin fries and soak them in cold water for at least 20 minutes. Drain and dry them thoroughly. Toss with olive oil and seasonings, then air-fry at 390 degrees for 18-22 minutes, tossing a couple times, until browned and crisp. They can also be baked at 425 degrees for about 30-35 minutes.

Pat the venison completely dry. Season with salt, pepper, and garlic powder. Heat a cast-iron skillet over medium-high heat until very hot, add the oil, and sear the venison for roughly 2-3 minutes per side, depending on thickness. add the butter, smashed garlic, and herbs during the final minute and baste the steaks continuously.

Pull the venison around 125-130 degrees for medium-rare and let it rest for 5-10 minutes before slicing.

Mix the garlic-herb butter ingredients together. Plate a pile of hot frites alongside the sliced venison and finish the meat with a spoonful of the butter while it’s still warm.

Note: Don’t cook the life out of your venison. A hor skillet, a good crust, and a pink center are all this dish needs.

Dead Head Outdoors