Jul 14 2026
Restaurants›Union Kitchen›Sumac Crusted Venison Strip Steak Recipe

Sumac Crusted Venison Strip Steak Recipe

Inspired by Union Kitchen
Time1h 30m
Serves4

of black kale, wild rice pilaf, cranberry, candied pecan

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Venison Steak

For the Black Kale

For the Wild Rice Pilaf

For the Cranberry and Candied Pecan Topping

Method

For the Venison Steak

  1. 1

    Prepare the Steak

    Season the venison strip steaks with salt, black pepper, and sumac on both sides. Let them sit at room temperature for about 20 minutes.

  2. 2

    Cook the Steak

    Heat olive oil in a skillet over medium-high heat. Add the venison steaks and cook for about 4-5 minutes on each side for medium-rare, adjusting the time based on thickness and desired doneness.

  3. 3

    Rest the Steak

    Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

For the Black Kale

  1. 4

    Prepare the Kale

    Wash the black kale thoroughly, remove the stems, and chop the leaves into bite-sized pieces.

  2. 5

    Sauté the Kale

    In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped kale, salt, and lemon juice. Cook for about 5-7 minutes until the kale is wilted and tender.

For the Wild Rice Pilaf

  1. 6

    Prepare the Vegetables

    Dice the onion, celery, and carrot into small pieces.

  2. 7

    Cook the Rice

    In a pot, heat olive oil over medium heat. Add the diced vegetables and sauté for about 3-4 minutes until softened. Stir in the wild rice, vegetable broth, thyme, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 45-50 minutes until the rice is tender and liquid is absorbed.

For the Cranberry and Candied Pecan Topping

  1. 8

    Prepare the Pecans

    In a skillet, melt butter over medium heat. Add pecans, brown sugar, and a pinch of salt. Stir frequently for about 5-7 minutes until the pecans are toasted and caramelized.

  2. 9

    Combine Topping

    In a bowl, mix the candied pecans with dried cranberries. Set aside.

More from Union Kitchen