Venison steaks are pretty special to have around, and venison sirloin steaks are some of my favorite.

This cut is taken from the the section of the deer behind the loin but right in front of the leg. It isn’t the most tender steak on the deer, but it isn’t the toughest either. Reverse searing the steak is a perfect way to cook it to ensure that it isn’t overcooked.

Pictured here you see Axis deer from Maui Nui. We’re planning a hunt for this next season, but it has been a long while since anyone in my family has gotten out there, so I’m really thankful there is a high quality source for venison available to consumers. They have a wait list, but it is worth getting on it! Axis deer is incredible!

I’m on a mission to try every cut I can from them, and we’re well on our way too. Whether it is ground venison, steaks, roasts, chops, or whatever else you can cook up, they have it. This post isn’t sponsored, and I purchased all of the product I’m using for these recipes. This is just an honest, uncompensated recommendation because I want to share a great source I found for wild game, even for the non-hunters out there.

Can you use this method for other cuts of venison?

You sure can! Reverse searing is a great method for many cuts of steak, venison, and even pork chops. It helps keep the meat from overcooking, and you don’t get that gross grey layer around the edges of the meat like you can when pan searing.

How do you store the leftovers?

Store any leftovers in an airtight container in the fridge for 2-3 days, max.

What are some other great rubs to use on wild game?

We love the Wild Game Rub linked in the recipe card, but there are some other really great options too. One in particular that is amazing for venison is this Hatchet Jack Rub from MeatEater. Steve Rinella is the king of wild game, and his entire rub line is really a necessary staple if you are a hunter or have hunters in your life.