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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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Ingredients Equipment Method

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

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.

Method
 

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