Quick Answer
For cooking venison steaks, the best garlic variants are those with a milder, sweeter flavor profile, such as Elephant, Silverskin, or Artichoke garlic. These varieties complement the rich, gamey taste of venison without overpowering it. They can be used in marinades, rubs, or as a garnish.
Choosing the Right Garlic Variety
When selecting garlic for cooking venison, choose varieties with a lower allicin content, which contributes to the pungency of garlic. Elephant garlic has a milder flavor and larger bulbs, making it a good choice. Silverskin garlic has a sweet, nutty flavor and thin, papery skin that’s easy to peel. Artichoke garlic has a mild, slightly sweet flavor and a smaller bulb size.
Preparing Garlic for Venison Cooking
To prepare garlic for cooking venison, mince 2-3 cloves per pound of meat and mix it with olive oil, salt, and pepper to create a marinade. For a rub, mix minced garlic with chili powder, brown sugar, and smoked paprika. For a butter baste, melt 2 tablespoons of butter with 1 minced clove of garlic per pound of meat. Brush the baste on the venison during the last minute of cooking.
Cooking Venison with Garlic
To cook venison steaks using a reverse sear method, preheat a cast iron skillet over medium-high heat. Season the venison with a garlic rub or marinade, then sear the steaks for 2-3 minutes per side. Finish cooking the venison in a 300°F oven for 5-7 minutes, or until it reaches a medium-rare temperature. Brush the garlic butter baste on the venison during the last minute of cooking to enhance flavor and moisture.
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