Grilled Venison Recipes

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GRILLED VENISON STEAKS



Grilled Venison Steaks image

I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.

Provided by Hank Shaw

Categories     Main Course

Time 50m

Number Of Ingredients 4

1 to 2 pounds venison loin, ideally in one piece
Olive oil
Salt and pepper
Your favorite sauce

Steps:

  • Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
  • Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
  • Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
  • When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.

Nutrition Facts : Calories 170 kcal, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 65 mg, ServingSize 1 serving

GRILLED VENISON STEAKS



Grilled Venison Steaks image

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

Provided by tcasa

Categories     Venison Recipes

Time 8h55m

Yield 4

Number Of Ingredients 13

1 pound 1/2-inch-thick venison steaks
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
½ cup olive oil, or more to taste
¼ cup balsamic vinegar
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh parsley, roughly chopped
4 leaves fresh basil, roughly chopped
salt and ground black pepper to taste

Steps:

  • Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
  • While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
  • Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
  • Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
  • Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
  • Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg

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