Grilled Venison Steak Recipe

If you’re looking for a lean, flavorful, and perfectly grilled steak, venison is an excellent choice. This Grilled Venison Steak recipe highlights the rich, earthy taste of venison while keeping it juicy and tender with a simple but effective marinade. Venison is naturally lean, so marinating helps keep it moist while enhancing its deep, bold flavor.

Unlike beef, venison has a delicate texture that benefits from the right balance of seasoning and cooking technique. This recipe uses a garlic and herb-infused marinade that complements the steak without overpowering its natural taste. Whether you’re grilling venison backstrap, tenderloin, or steak cuts, this method ensures a perfectly seared, juicy result every time.

Kitchen Equipment Needed

• Grill (gas or charcoal)
• Tongs
• Mixing bowl
• Measuring cups and spoons
• Zip-top bag or shallow dish for marinating
• Meat thermometer

Ingredients Overview

• Venison Steaks: Lean, flavorful, and best when cooked medium-rare.
• Olive Oil & Vinegar: Helps tenderize and add moisture.
• Garlic & Herbs: Infuse rich, aromatic flavors.

Ingredients

For the Marinade

• 2 venison steaks (6-8 oz each)
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar (or red wine vinegar)
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon smoked paprika (optional, for extra depth)

Directions

Step 1: Marinate the Venison

1. In a bowl, whisk together olive oil, balsamic vinegar, garlic, Worcestershire sauce, mustard, rosemary, thyme, salt, pepper, and paprika.
2. Place venison steaks in a zip-top bag or shallow dish, then pour the marinade over them.
3. Seal and refrigerate for at least 2 hours, or up to overnight for maximum tenderness.

Step 2: Preheat the Grill

1. Remove steaks from the marinade and let them sit at room temperature for 15-20 minutes before grilling.
2. Preheat the grill to medium-high heat (400-450°F). Lightly oil the grates to prevent sticking.

Step 3: Grill the Steaks

1. Place venison steaks on the grill and sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F).
2. For medium, cook to 140-145°F, but avoid overcooking as venison can become dry.
3. Remove from the grill and let rest for 5-10 minutes before slicing.

Step 4: Serve & Enjoy

1. Slice against the grain and serve with grilled vegetables, mashed potatoes, or a side salad.
2. Optional: Drizzle with a little extra olive oil or a balsamic glaze for extra flavor.

Prep Time

10 minutes (plus marinating time)

Cook Time

8 minutes

Total Time

2 hours 20 minutes (including marinating)

Nutrition (per serving, ~2 servings)

• Calories: ~280
• Fat: ~14g
• Carbohydrates: ~2g
• Protein: ~35g

Expert Tips

• For Extra Tenderness: Marinate overnight for the best texture and flavor.
• Don’t Overcook: Venison is lean, so aim for medium-rare to medium for the best juiciness.
• Use a Meat Thermometer: Since venison cooks quickly, use a thermometer to prevent overcooking.

FAQs

Can I use this recipe for venison backstrap?
Yes! Backstrap is tender and works great with this marinade and grilling method.

What’s the best way to keep venison from drying out?
Don’t overcook it! Remove from the grill at 130-135°F and let it rest before slicing.

Can I cook this on a stovetop?
Yes! Use a cast-iron skillet over medium-high heat and cook for 3-4 minutes per side.

Storing & Freezing

• Storing: Keep leftovers in an airtight container for up to 3 days.
• Freezing: Marinated uncooked venison can be frozen for up to 3 months. Thaw in the fridge overnight before grilling.

Substitutions & Variations

• No Vinegar? Use fresh lemon juice instead.
• Spicy Version: Add 1/2 teaspoon cayenne pepper to the marinade.
• Butter Baste: Add a tablespoon of butter while grilling for extra richness.

Grilled Venison Steak Recipe

If you’re looking for a **lean, flavorful, and perfectly grilled steak**, venison is an excellent choice. This **Grilled Venison Steak** recipe highlights the rich, earthy taste of venison while keeping it juicy and tender with a simple but effective marinade.

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Equipment

• - Grill (gas or charcoal)
• Tongs
• - Mixing bowl
• Measuring cups and spoons
• - Zip-top bag or shallow dish for marinating
• - Meat thermometer
• ### **Ingredients Overview**
• - **Venison Steaks**: Lean, flavorful, and best when cooked medium-rare.
• - **Olive Oil & Vinegar**: Helps tenderize and add moisture.
• - **Garlic & Herbs**: Infuse rich, aromatic flavors.

Ingredients

  

• #### **For the Marinade**
• - 2 venison steaks 6-8 oz each
• - 3 tablespoons olive oil
• - 2 tablespoons balsamic vinegar or red wine vinegar
• - 2 cloves garlic minced
• - 1 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1 teaspoon Worcestershire sauce
• - 1 teaspoon Dijon mustard
• - 1 teaspoon fresh rosemary chopped (or 1/2 teaspoon dried)
• - 1 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
• - 1/2 teaspoon smoked paprika optional, for extra depth

Instructions

 

• #### **Step 1: Marinate the Venison**
• In a bowl, whisk together **olive oil, balsamic vinegar, garlic, Worcestershire sauce, mustard, rosemary, thyme, salt, pepper, and paprika**.
• Place venison steaks in a **zip-top bag or shallow dish**, then pour the marinade over them.
• Seal and refrigerate for at least **2 hours**, or up to **overnight** for maximum tenderness.
• #### **Step 2: Preheat the Grill**
• Remove steaks from the marinade and let them sit at room temperature for **15-20 minutes** before grilling.
• Preheat the grill to **medium-high heat (400-450°F)**. Lightly oil the grates to prevent sticking.
• #### **Step 3: Grill the Steaks**
• Place venison steaks on the grill and sear for **3-4 minutes per side** for medium-rare (internal temperature **130-135°F**).
• For medium, cook to **140-145°F**, but avoid overcooking as venison can become dry.
• Remove from the grill and let rest for **5-10 minutes** before slicing.
• #### **Step 4: Serve & Enjoy**
• Slice against the grain and serve with grilled vegetables, mashed potatoes, or a side salad.
• Optional: Drizzle with a little extra olive oil or a balsamic glaze for extra flavor.