★★★★★ Rated 5 out of 5
Book a Table
For dinner reservations downtown at our Dallas steakhouse by phone, please call us at 214-744-3287.
Our hours are:
Sunday – Saturday 11 am – 9 pm
For dinner reservations downtown at our Dallas steakhouse by phone, please call us at 214-744-3287.
Our hours are:
Sunday – Saturday 11 am – 9 pm
Most Dallas steakhouses stop at beef. At Y.O. Ranch Steakhouse, beef is only half the story. Alongside our hand-cut U.S.D.A. Prime steaks sits one of the most talked-about wild game menus in Texas: venison chops, espresso crusted elk tenderloin, buffalo filet mignon, chicken fried quail, and even South Texas antelope sliced thin for carpaccio. Whether you're a seasoned hunter or a first-time diner who just wants to know what nilgai tastes like, this guide walks you through every wild game dish on our menu and how to order like a regular. Let's dig in.
Y.O. Ranch Steakhouse is known for wild game because it takes its name, décor, and culinary heritage from the historic Y.O. Ranch in the Texas Hill Country, one of the first ranches in the country to stock and manage exotic game animals.
According to the Texas Historical Commission, Captain Charles Schreiner came to Texas from Alsace-Lorraine in 1852 and joined the Texas Rangers at just fifteen. The Texas Legislature recognizes that he purchased the Y.O. Ranch in 1880, and lawmakers honored it as one of the oldest ranches in Texas on its 125th anniversary.
In the 1950s, Charles Schreiner III pioneered exotic wildlife ranching on the Y.O., and by 1953 blackbuck antelope, axis deer, sika deer, fallow deer, and aoudad sheep were running wild alongside native whitetail. Researchers at Texas Tech University note that axis deer are now the most abundant exotic hoofed animal in Texas. That’s the tradition we carry into downtown Dallas every day.
The Y.O. Ranch Steakhouse dinner menu features Venison Chops, Espresso Crusted Elk Tenderloin, Buffalo Filet Mignon, Chicken Fried Quail, and a chef’s selection Mixed Grill.
Like our steaks, our game is prepared using the same chuck wagon style method ranch hands have relied on for more than 125 years: seasoned with our own blend of herbs and spices, and finished with our secret sauce to lock in the juices. Here’s what to expect from each plate.
Venison is about as lean as red meat gets, packed with deep, earthy flavor. Our chops arrive with a wild mushroom brandy cream sauce that adds just enough richness. If you love a good lamb chop, this is your gateway to wild game.
Elk is milder and slightly sweeter than venison. We crust the tenderloin in espresso for a roasted edge and pair it with a blackberry port reduction. Sweet, tart, and savory in one forkful. It’s also gluten free.
This is the dish featured on the Food Network. Buffalo, more accurately called American bison, is deep red with almost no marbling, and the USDA Food Safety and Inspection Service describes it as sweeter and richer than beef. Cut as a filet, it’s tender, buttery, and unmistakably Texan.
Boneless quail breasts fried golden, smothered in wild mushroom brown gravy, and served over mashed potatoes. Comfort food with a wild streak.
Can’t decide? The Mixed Grill is a trio of wild game meats selected by Chef Tony Street and priced at market. Ask your server what’s on the grill tonight.
Yes to both. At dinner, you can add a Venison Chop with green peppercorn Cognac sauce or an Espresso Crusted Elk Tenderloin with blackberry port reduction to any steak and build your own Texas style mixed grill.
The lunch menu features Venison Roll Ups, quail medallions, a Buffalo Filet served with two grilled shrimp, a 100% grass fed Buffalo Burger raised without growth hormones or antibiotics, and a lean Ostrich Burger. Elk tenderloin and Venison Chop Au Poivre are available as add-ons.
Wild game generally tastes richer, cleaner, and more earthy than beef, with a leaner texture because the animals carry far less fat marbling.
| Wild Game | Flavor Profile | On Our Menu | Great For |
|---|---|---|---|
| Venison | Earthy, rich, slightly herbal | Venison Chops, Louie's Venison Roll Ups | Guests who love lamb |
| Elk | Sweet, clean, mild | Espresso Crusted Elk Tenderloin | First-time game eaters |
| Buffalo (Bison) | Sweeter and richer than beef | Buffalo Filet Mignon, Buffalo Burger | Filet mignon fans |
| Nilgai Antelope | Mild, delicate, clean | Nilgai Carpaccio | Adventurous eaters |
| Quail | Delicate and lightly sweet | Chicken Fried Quail, Texas Hill Country Quail | Chicken fried steak lovers |
| Wild Boar | Nutty, deeper than pork | Wild Game Trio | Sharing with the table |
| Ostrich | Similar to lean red meat | Ostrich Burger (lunch) | A lighter lunch |
Wild game is typically leaner than beef, with fewer calories and less fat per serving. According to the USDA Food Safety and Inspection Service, 100 grams of raw, lean bison contains about 109 calories and 1.8 grams of fat, compared with 291 calories and 24 grams of fat in raw, lean Choice grade beef. Of course, a brandy cream sauce changes the math a little, and we won’t pretend otherwise.
Most wild game is best enjoyed rare to medium rare, because lean meat can turn dry and tough when it’s overcooked. The USDA advises taking care not to overcook bison and recommends a minimum internal temperature of 145°F with a three minute rest for steaks, while noting that diners may choose their own doneness. Our servers can tell you how the kitchen recommends each cut. Keep in mind that consuming raw or undercooked meats may increase your risk of foodborne illness.
Earthy, medium-bodied red wines and malty craft beers are the best match for wild game. As we cover in our guide to Texas craft beer and steak pairings, try a brown ale with venison, an oatmeal porter with elk, or a smoked lager with buffalo. Prefer wine? Our wine list has plenty of Texas bottles to explore.
Yes. Our private dining menus include a Wild Game Mixed Grill featuring venison and petite buffalo filet, Louie’s Venison Roll Ups by the dozen, and a Texas Hill Country Wild Game Charcuterie Board that serves 25 to 30 guests. Our private dining rooms and Dallas banquet halls host groups of 10 to more than 300. Call (214) 744-3287 and ask for Michael Street, or book your event online.
Y.O. Ranch Steakhouse at 702 Ross Ave. in downtown Dallas’ historic West End serves an extensive wild game menu, including venison, elk, buffalo (bison), quail, nilgai antelope, and wild boar, for both lunch and dinner seven days a week.
Dinner entrées include Venison Chops, Espresso Crusted Elk Tenderloin, Buffalo Filet Mignon, Chicken Fried Quail, and a chef’s selection Mixed Grill. Appetizers include Louie’s Venison Roll Ups, Nilgai Carpaccio, and a Wild Game Trio. Lunch adds a Buffalo Burger and an Ostrich Burger.
Nilgai is a large antelope native to India that has lived wild in South Texas since the late 1920s. Its meat is very lean with a mild, clean flavor. Y.O. Ranch Steakhouse serves it as Nilgai Carpaccio.
Yes. The animal commonly called buffalo in the United States is the American bison, a member of the same bovine family as domestic cattle. Bison meat is deeper red than beef, has almost no marbling, and is often described as sweeter and richer.
Wild game is generally leaner than beef. According to the USDA, 100 grams of raw, lean bison has about 109 calories and 1.8 grams of fat, compared with 291 calories and 24 grams of fat in raw, lean Choice grade beef.
The Buffalo Filet Mignon and the Espresso Crusted Elk Tenderloin are the best starting points because both are tender, mild, and familiar to anyone who enjoys a classic steak. To sample several meats at once, order the Wild Game Trio or the Mixed Grill.
Reservations are recommended, especially on weekends and for larger groups. Reserve a table online or call (214) 744-3287.
Finding authentic wild game in Dallas shouldn’t require a hunting license. At Y.O. Ranch Steakhouse, voted Best Steakhouse in Dallas by The Dallas Morning News five years straight, every plate honors the Hill Country heritage of the Y.O. Ranch. Looking for elk? We’ve got you covered. Curious about nilgai? We’ve got that too. Want a little of everything? Order the Mixed Grill and let Chef Tony do the choosing.
You’ll find us at 702 Ross Ave. in Dallas’ historic West End, near the Dallas World Aquarium and the Sixth Floor Museum. Reserve your table online today or give us a call at (214) 744-3287.