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Grilled Venison Steaks

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 170 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 to 2 pounds venison loin, ideally in one piece
  • olive oil
  • salt and pepper
  • Your favorite sauce

Instructions

    Cup of Yum
  1. Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
  2. 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.
  3. 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.
  4. 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 you use a sauce with this recipe, serve the venison with a side salad like potato, macaroni or bean salad, plus maybe some tomatoes and basil, corn on the cob, dinner rolls --- you get the idea. Nothing overly fancy.
  • If you want to use a marinade, I have lots of potential venison marinades here. You can marinate a venison steak up to a day in advance. 
  • Let the venison come to room temperature. It will help it cook more evenly. Salting it when it comes out of the fridge helps season the steak better, too. 
  • All meats taste best grilled over wood. Charcoal is good, too, but gas isn't. If that's what you have, soak some wood chips in water for an hour or two and burn them as you grill. The smoke will help flavor the meat. 
  • Leftover grilled venison, if there is any, is good for sandwiches the next day. 

Nutrition Information

Calories 170kcal (9%) Protein 34g (68%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 90mg (30%) Sodium 65mg (3%) Potassium 451mg (13%) Calcium 7mg (1%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 170

% 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.