There’s something different about cooking wild game you harvested yourself.
No shortcuts. No mystery. Just meat you worked for.
Back in November 2025, Harry Avrith, Nature Tracks Head of Product Development, filled his tag during deer season. Clean shot, clean recovery — the kind of hunt you remember for the right reasons. The kind that puts meat in the freezer and feeds more than just a story.
Months later, that same deer made its way to the pan.
We welcomed Phil from Prise du Jour to our chalet to walk us through the process — no overcomplication, no fluff. Just honest cooking. Alongside him was Daphné, Nature Tracks Head of Marketing, learning firsthand how to prepare venison the right way.
Because wild game deserves respect — and that respect doesn’t end in the field. It carries all the way into the kitchen.
Venison doesn’t need much. Good heat. Good fat. A bit of patience.
Phil kept it simple: a hot pan, butter, garlic, fresh herbs, and constant basting to build flavor without covering up the meat itself. That’s the beauty of a meal like this. When handled properly, deer steak is tender, rich, and clean. Overcook it, and you lose what makes it special.
Deer Steak with Albufeira Sauce
A simple preparation with just enough sauce to complement the meat, not overpower it.
Ingredients — Steak
- 2 deer steaks, minimum 1” thick
- Cooking oil
- 3 tbsp butter
- 3 cloves garlic
- 3 sprigs thyme and/or rosemary
Ingredients — Albufeira Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beef stock or game stock
- 2 tsp dehydrated beef stock
- ¼ cup 35% cream
- 1 tsp sherry vinegar (or red wine vinegar)
- Ground black pepper
Directions — Steak
- Heat a skillet over medium-high heat. Pat the steaks dry and season with salt and pepper. When the skillet is hot, coat the bottom with cooking oil and add the steaks.
- Cook for 2 minutes per side to build color. At this point, the goal is to keep the steaks under rare.
- Add the butter, garlic, and herbs. As the butter melts, keep the garlic and herbs in it to build flavor. Spoon the melted butter over the steaks continuously, about 20–30 seconds per side.
- Remove the steaks from the pan. Place the butter, garlic, and herbs over top and let the steaks rest for 5 minutes before serving.
Directions — Albufeira Sauce
- Heat a small pot over medium heat. Add the butter and cook until lightly browned and nutty, about 2 minutes.
- Add the flour and stir constantly for 1 minute. It should brown slightly and resemble wet sand.
- Slowly incorporate the stock, a little at a time, stirring until smooth before adding more.
- Add the dehydrated stock, cream, vinegar, and black pepper to taste. Bring to a boil and adjust seasoning and texture as needed.
We had enough meat to put together a great meal for the family that night.
Nothing fancy. No overthinking. Just good food, good people, and a reminder of why we hunt in the first place.
That’s what Nature Tracks is about. Not just the gear, but the full experience — from the field to the table.
