Delicious Venison Entrecôte Recipe | Easy & Juicy Game Meat Dish
A delicious meat main course, perfect for bringing something special to the table when you have guests over
| season | All the seasons |
| Ease of the | Easy |
| Ingredients | 6 |
| Ready in | 16 min |
Venison Entrecôte is a delicious and flavorful main course that can be prepared using different types of meat. The most commonly used cut is usually boneless and comes from the rib section of the animal, the same area used to make ribs and chops.
In this recipe, we used venison, cooking it in a way that allows you to fully enjoy its flavor while keeping the other ingredients to a minimum.
Venison Entrecôte Recipe: Juicy & Flavorful Game Meat
Venison entrecôte is a top-quality cut, so this dish is perfect for special occasions and guaranteed to impress your guests!
It’s quite easy to prepare, and the first step is to buy the cut of meat you need from a trusted butcher.
We grilled the entrecôte using the dry brining technique, which means seasoning the meat with salt one hour before cooking. This helps keep the meat juicy and creates a delicious, crispy crust during cooking.
Just before cooking, the meat is rubbed with good extra virgin olive oil, then cooked on a very hot grill or griddle.
Finally, we slice the meat evenly, and our special-occasion main course is ready to be plated and served!
How to Cook Venison Entrecôte
Venison Entrecôte is a very flavorful cut of meat, so good-quality olive oil and a pinch of flaky salt are all you need to enhance its taste.
When it comes to side dishes, there are many great options: you can serve the sliced entrecôte on a bed of arugula with shaved Grana cheese, or pair it with roasted potatoes. Alternatively, grilled or baked seasonal vegetables also work beautifully.
Ingredients for Venison Entrecôte
Ingredients
Method
- We start with the dry brining technique: season the meat evenly with salt on both sides and place it on a rack set over a tray. Let it rest at room temperature for 1 hour. This allows the salt to penetrate deeply, enhancing both the texture and flavor of the meat.
- After the resting time, pat the meat dry thoroughly with kitchen paper
- Drizzle a little extra virgin olive oil over the meat and rub it carefully on all sides.
- Preheat a grill or griddle (preferably cast iron) until very hot, then cook the entrecôte for 2–3 minutes per side, depending on the thickness of the meat and your desired doneness. For medium, the internal temperature should reach 50 °C (122 °F) at the center .
- Once cooked, remove the meat from the heat, wrap it in aluminum foil, and let it rest for 10 minutes. This step is essential to redistribute the juices, ensuring the meat stays tender and juicy.
- After resting, slice the meat against the grain into even slices.
- Serve the entrecôte on a serving platter with a drizzle of extra virgin olive oil and salt (and pepper, if desired) to taste.
Tips
You can choose your preferred cooking method – the entrecôte can also be cooked in a pan, in the oven, or even in an air fryer. The key tip is never to pierce the meat while cooking, so the juices are preserved.
We used venison, but you can also use veal, young beef, scottona, or pork. Ask your butcher for advice on which cut to buy from what’s available.
Using a probe thermometer is the best way to check the cooking precisely.
To get a perfect crust, make sure to pat the meat dry before cooking and avoid moving it on the grill during searing.
Storage
Raw entrecôte can be stored in the fridge, well wrapped in plastic wrap, on the lowest shelf for up to 4–5 days. You can also freeze it if needed.
Avoid keeping leftovers of the cooked dish: this is a delicious main course meant to be enjoyed hot and juicy right away.
