Your Feedback is Appreciated

Grilled Venison Steaks with Sautéed Mushrooms and Spinach

average rating is 3 out of 5, based on 150 votes

Enjoy a hearty and flavorful dinner with these Grilled Venison Steaks with Sautéed Mushrooms and Spinach. Venison is a lean, high-quality source of protein that pairs beautifully with earthy mushrooms and nutrient-rich spinach. This recipe brings these ingredients together to create a low-carb, high-protein meal that's as delicious as it is healthy.

This Grilled Venison Steak with Sautéed Mushrooms and Spinach is a complete meal on its own. If you're looking for more variety, try pairing it with a mixed green salad or a serving of your favorite low-carb, high-protein soup.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Lean Nutrient-rich Gluten-free Dairy-free Paleo-friendly Keto-friendly Grain-free Sugar-free Clean eating Primal Balanced Healthy fats Iron-rich Vitamin-packed Antioxidant-rich Low-calorie Weight loss Muscle-building Energy-boosting Immune-boosting Heart-healthy Diabetes-friendly Low-sodium Nut-free Quick and easy Farm-to-table Seasonal

Ingredients

4 oz venison steak
1 cup fresh spinach
1/2 cup sliced mushrooms
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat your grill or grill pan to medium-high heat. Season the venison steak with salt and pepper.
Grill the venison steak to your desired level of doneness, about 4-5 minutes per side for medium-rare. Let the steak rest for a few minutes after cooking.
While the steak is resting, heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they're browned and tender, about 5-7 minutes.
Add the spinach to the skillet and cook until it's wilted, about 2-3 minutes. Season the mushrooms and spinach with salt and pepper.
Serve the grilled venison steak with the sautéed mushrooms and spinach on the side.