How to Make the Best Venison Cutlets

How to Make the Best Venison Cutlets

Silver Fern Farms Pasture-Raised Venison Cutlets are left on the bone for extraordinarily savory flavor. They’re delightfully rich to begin with, but we like to sear them with aromatics, like garlic and thyme sprigs, for an even more decadent bite. It’s exactly the sort of meat you want alongside steakhouse classics like mashed potatoes and grilled broccolini.

A couple simple yet chef-y hacks: Don’t move the cutlets around too much while they’re in the pan! This will help you get a really good sear and crust on the venison, which will lock in its flavorful juices. Also, don’t skip tucking whatever herbs you use under the foil tent with the cutlets — they’ll add even more depth of flavor to the venison.

Ingredients

  • 1 10.5-oz pack Silver Fern Farms Pasture-Raised Venison Cutlets
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Tbsp high-heat oil such as grapeseed, vegetable, or avocado
  • 3 Tbsp unsalted butter
  • 10 thyme or rosemary sprigs, plus more for resting
  • 3 garlic cloves, smashed
Recommended cut
Venison Cutlets
Our Venison Cutlets are a unique and tender lean cut left on the bone to give a decadently rich and delicious eating experience. Be adventurous with a cut that is guaranteed to impress. Enjoy restaurant-quality, premium pasture-raised cutlets fresh off the grill or out the pan.Pasture-raised Venison. No Added Hormones EVER. Ships Frozen.
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