BEST Grilled Venison Steak Recipe - Out Grilling (2024)

FAQs

How to cook venison grill steak? ›

Instructions: Heat a heavy frying pan or gridle pan over a medium heat for 3 minutes. Fry the grillsteaks for 5 minutes per side, turning once. Loosely cover with kitchen foil and allow grillsteaks to rest for 5 minutes before serving for maximum tenderness.

A good rule of thumb is to use high heat when cooking venison steaks that are 1 inch or less and around medium-high to medium heat for thicker steaks. It isn't a bad idea to have a "cool zone" on your grill when cooking thick steaks. This means having a section of your grill set at about medium heat.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.

For the venison loin:

Use a neutral oil such as rapeseed oil for searing at high temperatures. Once the meat is nicely coloured, add the butter to the pan with the rosemary, thyme and garlic. When the butter has melted baste the loins continually for 6 minutes before removing from the pan. Rest the meat for 5 minutes.

The toughness is partly the nature of venison, but it is further compounded by how unforgiving the near-zero fat percentage makes it. The most tender cut on the animal for doing a rare or medium rare fast cook method (sear/grill) I've come across is the diaphragm, often discarded upon field dressing.

Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done.

If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer. Marinades and spices: A number of marinades and spices can be used to cover up “gamey” flavors, but they can also be used to tenderize and enhance the flavor of venison.

A thick venison steak, grilled to a turn and flavored only with fire and salt, is quite possibly the finest way there is to eat this kingly meat.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

How to grill deer meat on a gas grill? ›

Place the seasoned venison steaks directly on the grill grates, ensuring they are well-spaced and not overcrowded. Cook the steaks for approximately 3-4 minutes per side for medium-rare or adjust the cooking time based on your desired level of doneness.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

Incorporating fat into venison is key to mimicking beef. This can be achieved by wrapping the venison in bacon or barding it with beef fat before cooking. Alternatively, cooking venison in beef stock or adding a bit of beef fat during the cooking process can also impart a richness closer to that of beef.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

Elk and Venison are very low in fat and is best served medium-rare. This equates to an internal temperature of 135°F if you're using a meat thermometer.