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70 responses to “Venison Steak Diane”

  1. Beth

    For my taste buds, and my beautiful young doe, this is wayyyyy too much flavor. Totally overwhelms the delicious flavor of the deer, and this one I shot was so tender and young it really had no game flavor at all. I LOVE the flavor of venison, don’t need any mustard on it, will keep to a super rare grill or pan sear and a little dab of soy or Worcestershire sauce, if anything.

  2. Sanchari

    I made it today for dinner with venison. It was very good. Whoever likes steak/meat should try this. The sauce is to die for. Definitely a keeper. Thank you

  3. Alanna Kellogg

    Hi Hank,

    Excellent! We made this for eight for a Boxing Day dinner last night, only suggestion is to double the sauce, it’s that good.

    TIP: our venison loins this year were quite large, so we wanted to cut them, frozen, to have just enough for last night. This Wusthof meat saw is amazing: like cutting butter through frozen meat and on Christmas day, to cut bone-in ham in half. Might be good to ask Santa for!

    QUESTION: The loin we cut was a gift and wrapped in a light paper that followed the form of the meat just beautifully, no apparent air pockets. I’d love to get more of this for wrapping meat before going in the freezer. Any idea what it might have been?

    Many thanks for all you do – –

  4. Eric

    Delicious. Very rich, but going in the recipe book for sure. Thanks for sharing.

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    […] Monday – Venison Steak Diane […]

  6. HorseDoctor

    Excellent Steak Diane recipe! I have done Steak Diane with 3 or 4 different recipes over the years and this as good as it gets. I did add some sauteed mushrooms because I had a handful that needed used up but otherwise followed recipe exactly. This is now my “go to” edition of Steak Diane.

  7. Candy

    I am going to be cooking this dish for a few friends and one of them cannot have alcohol of any kind. How can I substitute the brandy?

  8. Ella

    Amazing recipe. I will definitely make again (and again). I think that I am probably going to make all of your recipes eventually (I made your German Rabbit Stew and put it over homemade pasta—absolutely wonderful. It was the best rabbit I have ever had and I have had some pretty great rabbit dishes in the past).

  9. rebecca

    Made this tonight. I’ve been hesitant to make the loins in the freezer. I haven’t made any venison like this since I was training to be a chef so many years ago. One of my instructors was a big fan of wild game and we made a loin with a wild mushroom veal demiglace. So, I thought I’d have to make a demglace in order to like it… WAS I WRONG! I really liked this.. couldn’t get enough! My new sweetie is a hunter and I’m glad! We will be enjoying more recipes from your site. Thank you.
    I have no idea the age of the doe this came from but the meat was tender and delicious. The sauce is great..and with the tomato and mustard is reminiscent of a veal demiglace. Great Idea.

  10. Anita

    I made this tonight and it was RIDICULOUSLY delicious!! I’m new to learning how to prepare venison and this recipe makes me feel like I could honestly grow to love venison! I appreciate the way you word your recipes and I found this one very easy to follow. Waiting for the husband to get home now…can’t wait to see his reaction! Thanks for sharing a wonderful recipe.

  11. afracooking

    I was thinking about making Venison this weekend – could not think of how to prepare it, but now finding your recipes I am spoilt for choice – love this version!

  12. afracooking

    In the end I made wild boar steaks, but except for that I stuck to the above recipe and the sauce turned out amazing – beautiful with some German Servietten Dumplings and braised red cabbage. Fabulous fall food! Thanks for the recipe!

  13. don

    my wife Wendy and i loved it,thanks for sharing

  14. john

    My wife and I enjoyed this last night, and it was absolutely wonderful! I shot a young 4×4 whitetail buck this season that was nice and fat from farm living – the steaks were marvelous with this recipe.

  15. Justin

    I made this last night but cooked the backstrap sous vide. Hands down the best meal I’ve ever prepared. Thanks Hank!

  16. Ivy

    Whoa! This is fabulous! I’ve tried various recipes for Steak Diane over the years (started out with Betty Crocker’s ages ago), but this… THIS is the best ever!

    Made it last night with backstrap from the 8 point buck hubs got this year, and he did, indeed, lick the plate. Agree that doubling the sauce is a good idea.

  17. Mandy

    I just made venison steaks for the first time and your cooking instructions, including the resting time during sauce prep were SPOT ON. Perfect medium rare!

    But I also found that the sauce was a bit too strong for the venison. Maybe only a teaspoon of Worcestershire and add the mustard bit by bit–to taste. The recipe as is would be perfect for steak but is too strong for venison. I also added sauteed mushrooms to the sauce. Mmmm. Thanks for this great recipe!

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  19. Joanne Dudley

    Wow!! Everything I read from your excerpts are absolutely great! It takes a good writer to really keep my attention especially when all I am looking for is a great venison recipe on how to cook it best. And I find myself copying and pasting everything you have written about venison. Thank you for taking the time to post what you have posted on venison. It has made day knowing that I have a lot to learn and can thru your experiences and know how. Yes, I read where you don’t know it all… but you truly know more than most. A great big thanks!! Joanne

  20. lana long

    Hank, I’ve been trying ev recipe you have. I came back to this one last eve not for venison, forgot to thaw but for the sauce. I put it on homemade pasta. oh my gosh! I’ve tried Diane’s in the finest European restuarants, nothing as fine. You nailed this one!

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