Offers may be subject to change without notice. Always allow your venison steaks to reach room temperature before you place them on your charcoal grill. First off, it’s important to know that wild red meat can cook faster than beef because it’s leaner. Remove the steaks from the marinade, letting the excess drip off.
We recommend marinating the venison steaks for at least an hour (or as long as overnight). 1 recipe Cajun Dry Rub (see below)
Everybody understands the stuggle of getting dinner on the table after a long day. Pro Tips: If you have a large, fairly flat pan, place your venison steaks one at a time on the bottom.
4 tbsp olive oil You need to cook venison steaks whole although they are delicious if you cut them into medallions once cooked.
Kosher salt
Use a high-temperature oil such as canola cooking oil. Blend until smooth. Place steaks in a large heavy-duty, zip-top plastic bag.
Let marinate in the refrigerator for at least one hour, preferably overnight, moving the bag around … 4 servings (1 steak and 2 tablespoons sauce per serving). Once your grates are nice and hot you need to clean them. It is important to remember your steaks will continue to cook for a short period of time once they have been removed from your grill. Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe, Filet Mignon Marinade – Best Way To Cook Perfect Meat.
If you’re a big game hunter, you should know how to grill a venison steak.
Your fire needs to be very hot to get the appetizing crust and grill marks on your venison steaks. Place steaks on rack; grill, covered, 5 minutes on each side or to desired degree of doneness. Place your steaks on your grill. Use a grill brush or paper towels to brush on the oil.
Marinate in the refrigerator for at least 1 hour and up to 12 hours.
Kosher salt The best venison steaks come from the tenderloin and back strap of the animal. 2 tsp freshly ground black pepper Use a high-temperature oil such as canola cooking oil. Check out our marinade recipe above for a full list of ingredients. The internal temperature will vary according to the way you like your meat. 1 tbsp garlic powder Step by Step Directions Even a Novice Cook Can Follow.
Stir your mixture occasionally.
Flip the steaks and grill on the second side for 3-4 minutes. Venison is the meat of deer, but it can also refer to antelope in South Africa.
Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. Combine 1/2 cup cranberry-orange sauce, red wine, and next 4 ingredients; pour over steaks. Dip your steaks into the mixture right before they are done but do not get any of the cherries or garlic on your meat. You can let them sit in the fridge up to an hour like this or cook them right away. This step is critical when you are grilling any type of meat. Remove steaks from marinade, discarding marinade. Always allow your venison steaks to sit for five to ten minutes before serving.
Pro Tip: Place your bag into a large bowl in case your bag becomes damaged in any way. The best way to good your steaks is on maximum heat on your charcoal grill. Use an instant-read thermometer to tell you when they’re done: insert the thermometer horizontally into the steaks from the shorter side.
When you are ready to serve your venison steaks, place a spoonful of your cherry smoked sage butter on each one. Pour your marinade over your steaks ensuring they are completely covered. Great For Friends, Family, Anyone!
Serve with your lamb steaks. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved.
Don’t move the steaks at all until they release easily from the grill, about 4 minutes.
1 recipe Spicy Orange Steak Marinade (see below)
You do not want your bag leaking marinade all over your refrigerator. Remember to purchase your steaks a minimum of one inch thick and even thicker if possible.
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..
We do not recommend cooking your venison steaks past medium or they will be much tougher to chew.
Remove the steaks from the grill at 125° for medium rare and 130° for medium. You will need four venison steaks cut one to one and one-half inches thick.
These are equivalent to beef filet mignon and ribeye steaks. Big bucks, land management, rut reports, and tips for the whitetail obsessed.
But here's the rub - perfection takes practice, a little skill and the understanding that not all venison steaks are created equal.
We do not recommend using a strong deer steak seasoning. This will help prevent your venison steaks from sticking to your grates. We’ve provided cooking temperatures in the article above. You need to use a digital thermometer to check the internal temperature of your meat in the middle. This is the only way you can be sure your venison steaks are cooked the way you like them.
Marinate in refrigerator 4 to 8 hours, turning bag occasionally.
You will need: Season your venison steaks with the salt and pepper.
Freshly cracked black pepper
You need to cook venison steaks whole although they are delicious if you cut them into medallions once cooked. You only want to coat them with your butter mixture. Spicy Orange Marinade Print Recipe.
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