Hunters have long enjoyed the rich flavor of venison steak. Not only is venison steak delicious, but its high protein content and low fat make it one of the healthier meats available. Venison steak is the term usually used for a steak from a deer, but can also refer to steak from other animals in the deer family, including caribou, elk and moose. The roe deer and the red deer are the two of the most popular sources of venison steak.

Venison steak is usually dark red in color. Because of the active lifestyle of the deer, venison steak is quite lean, with very little fat in the muscles. The meat of a younger deer will be much more tender than that of an older deer. Also, cuts of venison steak taken from the tenderloin will be the most tender.

Any fat visible on the edges of the venison steak should be removed since it becomes rancid very quickly and can make the venison steak taste "gamy." Because the meat is so lean, many cooks use techniques such as marinating, barding or frequent basting to prevent the venison steak from drying out during the cooking process.

Venison steak from the more tender loin region of the deer can be grilled or panfried, while cuts from tougher areas, like the shoulder, will taste great when braised. Take care not to overcook the venison steak, since this can cause it to become tough. Many think venison steak tastes best when it is a bit underdone. Venison steak can be kept in a refrigerator for 1 or 2 days and frozen for 3 to 6 months.

Those who enjoy venison steak but aren't able to hunt for it themselves need not despair. In the last few decades wild game farms have increased in popularity and venison steak can now be purchased year round. Venison steak from farm-raised animals can be a bit different from the wild variety. A farm-raised deer eats different food than a wild deer, giving the venison steak a slightly different flavor. Also, venison steak from farm-raised deer tends to be more tender.