
-
Prep Time10 Mins
-
Cook Time15 Mins
-
Serves2
-
DifficultyEasy
Tender, pan-seared venison steaks paired with a rich garlic herb butter and vibrant sautéed greens: this keto-friendly dish is a celebration of bold flavours and nutrient-dense ingredients. Whether you’re looking to impress at dinner or simply treat yourself to something hearty and wholesome, this recipe brings together high-quality protein, healthy fats, and low-carb veggies in one easy-to-make, gourmet-style meal. Perfect for special occasions or weeknight indulgence, it’s a true showstopper that stays well within your keto goals.
Ingredients
For the Venison
Garlic Herb Butter
Sautéed Greens
Nutrition
Per 100 g
- Daily Value*
-
Calories: 165 kcal8.3%
-
Fat: 13.0 g8.4%
-
Carbohydrates: 5.0 g16.7–25.0%
-
Sugars: 1.3 g10–15 g max
-
Fibre: 0.3 g1.0–1.2%
-
Protein: 11.0 g11.0–14.7%
-
Salt: 0.25 g3.6–6.3%
- While there's no official keto DV chart, these values are for a standard ketogenic diet (SKD) based on a 2000 kcal/day plan
Directions


Prepare the Garlic Herb Butter
- In a small bowl, mix softened butter with minced garlic, parsley, and lemon zest.
- Mash together with a fork until well combined.
- Form into a small log using cling film or parchment and refrigerate until firm (10 min).
Cook the Venison Steaks
- Pat steaks dry and season both sides generously with salt and pepper.
- Heat 1 tbsp olive oil in a heavy frying-pan over medium-high heat.
- Add the steaks to the pan. Sear each side for about 2-3 minutes for medium-rare (adjust time for your preferred doneness).
- During the last minute, add crushed garlic and herbs (if using) to the pan and baste the steaks with the oil and garlic.
- Remove from pan, top with a slice of garlic herb butter, and rest for 5 minutes.
Sauté the Greens
- In the same pan, lower heat to medium.
- Add 1 tbsp olive oil and the chopped kale. Cook for 2–3 minutes until it begins to soften.
- Add spinach and a splash of apple cider vinegar.
- Sauté for another 1–2 minutes until wilted.
- Season with salt and pepper to taste.
Serve
- Plate the rested venison steak with a dollop of garlic herb butter on top and serve with the sautéed greens on the side.
Conclusion
If you enjoyed these Keto Venison Steaks with Garlic Herb Butter and Sautéed Greens, be sure to explore the rest of our keto kitchen! From satisfying mains and flavour-packed sides to quick snacks, refreshing drinks, comforting soups, and even plant-based keto alternatives, there's something for every craving. Browse the full collection of keto-friendly recipes on our website and keep your low-carb lifestyle deliciously exciting!
You May Also Like
Keto Venison Steak with Garlic Herb Butter and Sautéed Greens
Ingredients
For the Venison
Garlic Herb Butter
Sautéed Greens
Follow The Directions
Prepare the Garlic Herb Butter
- In a small bowl, mix softened butter with minced garlic, parsley, and lemon zest.
- Mash together with a fork until well combined.
- Form into a small log using cling film or parchment and refrigerate until firm (10 min).
Cook the Venison Steaks
- Pat steaks dry and season both sides generously with salt and pepper.
- Heat 1 tbsp olive oil in a heavy frying-pan over medium-high heat.
- Add the steaks to the pan. Sear each side for about 2-3 minutes for medium-rare (adjust time for your preferred doneness).
- During the last minute, add crushed garlic and herbs (if using) to the pan and baste the steaks with the oil and garlic.
- Remove from pan, top with a slice of garlic herb butter, and rest for 5 minutes.
Sauté the Greens
- In the same pan, lower heat to medium.
- Add 1 tbsp olive oil and the chopped kale. Cook for 2–3 minutes until it begins to soften.
- Add spinach and a splash of apple cider vinegar.
- Sauté for another 1–2 minutes until wilted.
- Season with salt and pepper to taste.
Serve
- Plate the rested venison steak with a dollop of garlic herb butter on top and serve with the sautéed greens on the side.
Leave a Review