Herbed Venison Steak with Spiced Red Wine Reduction

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Pan-seared venison steak served with a spiced red wine reduction featuring cinnamon and star anise for a warm, aromatic finish. This French-inspired venison recipe (low carb), ready in about 35 minutes, pairs venison steaks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) venison steaks
• 1 tsp salt
• 1 tsp, freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 small, finely chopped shallots
• 1 cup dry red wine
• 1 cinnamon stick
• 1 star anise
• 1 tbsp honey
• 2 sprigs fresh thyme

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Instructions

1. Step 1: Season 4 venison steaks (6 oz each) with 1 tsp salt and 1 tsp freshly ground black pepper on both sides. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
2. Step 2: Sear the steaks for 3-4 minutes per side for medium-rare, adding 2 tbsp butter during the last minute and spooning melted butter over the steaks. Remove steaks and let rest.
3. Step 3: In the same skillet, add 2 finely chopped shallots and sauté for 2 minutes until soft. Pour in 1 cup dry red wine, add 1 cinnamon stick and 1 star anise, and simmer for 5-7 minutes until reduced by half and slightly syrupy.
4. Step 4: Stir in 1 tbsp honey and 2 sprigs fresh thyme, simmer for 1 minute more. Remove cinnamon stick and star anise, then spoon the spiced red wine reduction over the rested venison steaks before serving.