Pan-Seared Venison with Garlic Crust

Pan-Seared Venison with Garlic Crust
Chef Brainy
What Started it all:
Venison, Garlic, baking soda, oven

Listen up! You bloody well better pay attention, or you’ll end up with a disaster on your hands! Today, we’re going to cook up a bloody good pan-seared venison with garlic crust that’ll make your taste buds sing. So, get your act together and let’s get cooking!


  • 1 lb venison steaks, cut into 1-inch thick slices
  • 4 cloves of garlic, minced
  • 1 tsp baking soda
  • Salt and pepper to taste
  • 2 tbsp olive oil


  1. Preheat your bloody oven to 400°F (200°C).
  2. In a small bowl, mix together the minced garlic and baking soda.
  3. Season the venison slices with salt and pepper.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the garlic and baking soda mixture to the skillet and sauté for 1 minute.
  6. Add the venison slices to the skillet and sear for 2-3 minutes on each side.
  7. Transfer the skillet to the preheated oven and cook for 8-10 minutes or until the venison reaches your desired level of doneness.
  8. Remove the skillet from the oven and let the venison rest for 2-3 minutes before serving.

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