Grilled Venison Steaks
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
170 kcal
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Course
Main Course
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Cuisine
American
Grilled Venison Steaks
Description
This recipe for Grilled Venison Steaks focuses on whole venison loin pieces that are coated with olive oil and seasoned generously with salt and black pepper. The meat rests for 30 to 60 minutes at room temperature, which allows for more even cooking. The grill grates are preheated and cleaned to ensure good contact and sear marks.
The steaks are placed directly on the hot grill with the lid open, cooking for 5 to 7 minutes per side depending on thickness and grill temperature. The goal is to achieve a good exterior sear while maintaining juiciness inside. If more cooking is needed, the steaks can be turned on less direct sides to finish gently. Using the finger test helps determine doneness without a thermometer.
After cooking, the venison steaks rest for 5 to 10 minutes, allowing juices to redistribute. If a barbecue sauce is used, it can be brushed on near the end to caramelize slightly. These steaks pair well with simple side salads or dinner rolls, emphasizing the natural flavor of venison grilled over wood or charcoal for subtle smokiness.
Leftover grilled venison works well for sandwiches the next day.
Ingredients
- 1 to 2 pounds venison loin ideally in one piece
- olive oil
- salt
- black pepper
- sauce your favorite
Instructions
- 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.
Notes
- If using sauce, serve venison with simple sides like potato, macaroni, or bean salad, plus vegetables such as tomatoes and basil or corn on the cob.
- Marinate venison up to one day ahead to add flavor, but allow meat to come to room temperature before grilling for even cooking.
- Salting the venison after removing it from the fridge seasons the steak better.
- Grilling over wood or charcoal enhances flavor; if using gas grill, soak wood chips and burn them to add smoky aroma.
- Leftover grilled venison is suitable for sandwiches the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Protein | 34g | 68% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 65mg | 3% |
| Potassium | 451mg | 10% |
| Calcium | 7mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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