Discover the art of grilling tender, mouth-watering venison steaks with our easy-to-follow guide that ensures perfect results every time.
As the hunting season approaches, many of us are looking forward to savoring the delicious taste of venison. But cooking venison steak can be a daunting task, especially if you’re not familiar with grilling techniques.
Fear not, as in this article we will guide you through the process of grilling a mouth-watering venison steak that will have your taste buds dancing with joy! So get ready to fire up your grill and let’s dive into the world of perfectly grilled venison steak.
Choosing the Right Venison Cut
The most popular cuts for grilling are tenderloin, sirloin, and ribeye. Tenderloin is the leanest and most tender cut of meat that requires minimal seasoning due to its delicate flavor.
Sirloin has a slightly tougher texture but still offers great taste when grilled correctly. Ribeye has more fat marbling than other cuts which makes it juicier and more flavorful.
It’s important to note that venison steaks are typically smaller in size compared to beef steaks so you may need multiple pieces per person depending on your appetite or serving size requirements.
When selecting your venison steak at the butcher shop or grocery store, look for bright red meat with little-to-no visible fat on the surface as this indicates freshness and quality of meat.
Preparing Venison Steak for Grilling
Preparing the steak involves removing any excess fat and silver skin that can cause a gamey taste and tough texture. Begin by trimming off any visible fat from the edges of your venison cut using a sharp knife.
Next, remove all silver skin from both sides of the meat as this layer is inedible and will not break down during cooking, resulting in chewy steaks. To do this effectively, slide your knife under one end of the silver skin at an angle while holding onto it with one hand; then gently pull back on it while cutting through with your other hand.
Once you’ve removed all unwanted parts from your venison steak, rinse thoroughly under cold water to remove any debris or blood clots that may have accumulated during processing. Pat dry with paper towels before proceeding to marinate or season for grilling.
Marinating Venison Steak
It helps to tenderize the meat and infuse it with flavor. The key to a good marinade is balance – not too acidic, not too sweet, and just enough saltiness.
When marinating venison steak, you can use either a store-bought marinade or make your own at home using ingredients like olive oil, vinegar or citrus juice (lemon/lime/orange), garlic cloves minced finely or powder form of garlic/onion/ginger/turmeric/cumin/paprika/chili flakes etc., herbs such as rosemary/thyme/basil/mint/sage/others that you prefer along with salt & pepper.
To prepare the meat for marination:
- First pat dry the steaks with paper towels.
- Then score them lightly on both sides so that they absorb more of the marinade.
- Place them in a large resealable plastic baggie/container/dish where they fit snugly without overlapping each other.
- Pour over enough marinade to coat all surfaces evenly; seal tightly and refrigerate overnight (or up to 24 hours) before grilling.
Remember: Do not reuse leftover raw-meat-containing-marinate as it may contain harmful bacteria which could cause food poisoning.
Essential Grilling Equipment
Here are some essential grilling tools that will help you achieve great results:
1. Grill: A gas or charcoal grill is a must-have for grilling venison steaks.
2. Meat Thermometer: To ensure your steak is cooked to perfection, invest in a good quality meat thermometer.
3. Tongs and Spatula: Long-handled tongs and spatulas make it easy to flip your steaks without burning yourself.
4. Basting Brush: Use a basting brush to apply marinade or oil onto your steak while cooking for added flavor and moisture retention.
5. Grill Brush/Scraper: Keep your grill clean with a sturdy brush or scraper designed specifically for cleaning grates after use.
Ideal Grilling Temperature
The ideal grilling temperature for venison steaks is between 375°F and 450°F (190°C -230°C). This range allows the meat to cook evenly without burning or drying out.
It’s important not to grill your venison steak over high heat as this can cause flare-ups that will char the outside of your meat while leaving the inside undercooked. On low heat, you risk cooking your steak too slowly, which can result in tough and dry meat.
Using a thermometer is an excellent way of ensuring that you’re cooking at just the right temperature. Inserting a thermometer into thickest part of each cut will help determine when they are cooked through but still juicy on both sides.
Grilling Venison Steak: Step-by-Step
Preheat your grill to medium-high heat (around 400°F) and oil the grates with a high smoke point oil like canola or grapeseed.
Place the steaks on the hot grill, making sure they are not touching each other. Close the lid and let them cook for about 3-4 minutes per side for rare, 5-6 minutes per side for medium-rare or until an internal temperature of at least 145°F is reached.
Avoid flipping too often as this will prevent a good sear from forming on both sides of your steak. Use tongs instead of a fork when turning over meat so that juices don’t escape.
Once done cooking, remove from heat and let rest under foil tenting for about five minutes before slicing into it.
Testing Doneness: Cook Times
Overcooking can result in a tough and dry texture, while undercooking can lead to health risks. The best way to ensure that your venison steak is cooked just right is by using a meat thermometer.
The USDA recommends cooking all wild game meats (including venison) at an internal temperature of 160°F (71°C). However, some people prefer their steaks medium-rare or rare.
In this case, the internal temperature should be between 135°F-145°F (57°C-63°C) for medium-rare and 125°F-135°F(52°C -57 °C )for rare.
To check the doneness of your grilled venison steak with a meat thermometer:
- Insert the probe into the thickest part of the meat.
- Avoid touching any bones as they conduct heat differently than muscle tissue.
- Wait for about ten seconds until you get an accurate reading on your thermometer display.
Tips for Juicy Venison Steaks
First, make sure to let the meat rest at room temperature for about 30 minutes before grilling. This will allow the meat to cook more evenly and retain its juices.
Another important tip is not to overcook your venison steak as it can easily become dry and tough. Use a thermometer or touch test method (pressing on the center of the steak with your finger) to check for doneness instead of cutting into it which releases precious juices.
Marinating your venison steaks also helps add moisture while infusing flavors into them. A simple marinade made from olive oil, garlic, rosemary or thyme can work wonders in tenderizing tougher cuts like leg steaks.
Resting Grilled Venison Steak
Resting allows the juices in the meat to redistribute and settle, resulting in a more tender and flavorful steak.
To rest your venison steak, remove it from the grill and place it on a cutting board or platter. Tent loosely with foil or another cover that will allow air circulation but keep heat inside.
Letting your steaks sit for 5-10 minutes is usually enough time for them to rest properly.
During this resting period, avoid cutting into the meat as this can cause all those delicious juices you worked so hard for during grilling process escape onto plate instead of staying within each bite of juicy goodness!
Venison Steak Rubs and Seasonings
Venison has a unique taste that pairs well with bold spices like garlic, rosemary, thyme, cumin or paprika. A simple salt-and-pepper seasoning can also enhance the natural flavors of the meat.
Before applying any rub or seasoning to your venison steak, make sure it is at room temperature so that all sides cook evenly. Rubs should be applied generously on both sides of the meat and pressed into its surface for maximum flavor penetration.
If you prefer a more complex flavor profile in your grilled venison steaks then try experimenting with different spice blends such as Cajun-style or Mexican-inspired seasonings. You can also create your own custom blend by mixing together various herbs and spices until you find one that suits your taste buds perfectly.
Remember not to over-season as this could overpower the delicate flavors of venison; instead aim for balance between spice intensity and natural gamey notes.
Pairing Sauces and Sides
When it comes to sauces, you want something that complements the rich flavor of venison without overpowering it. A classic red wine reduction or mushroom sauce is always a great choice for grilled venison steak.
If you’re looking for something more adventurous, try making a homemade chimichurri or salsa verde. These herb-based sauces add freshness and tanginess to your meat while enhancing its natural flavors.
As for sides, roasted vegetables such as carrots or Brussels sprouts are an excellent complement to grilled venison steak. You could also serve up some creamy mashed potatoes or sweet potato fries on the side.
Serving Tips and Presentation
A beautifully presented dish can elevate the dining experience and make your guests feel special. Here are some serving tips that will help you create a visually appealing plate:
1. Slice the steak against the grain: This will ensure that each slice is tender and easy to chew.
2. Use a sharp knife: A dull knife can ruin all of your hard work by tearing instead of slicing through the meat.
3. Add color with vegetables: Grilled asparagus, roasted carrots or sautéed mushrooms are great options for adding color and flavor contrast on the plate.
4. Garnish with fresh herbs: Sprinkle chopped parsley or cilantro over top for an added pop of freshness.
5.Serve hot off grill- Venison steaks taste best when served immediately after grilling while they’re still warm.
Health Benefits of Venison Steak
It’s leaner than beef, which means it has less fat and fewer calories per serving. Venison is also an excellent source of protein, iron, and vitamin B12.
Iron plays a crucial role in the body by helping to transport oxygen from the lungs to other parts of the body. Vitamin B12 helps keep nerve cells healthy and aids in making DNA – both essential functions for overall health.
Moreover, venison contains high levels of conjugated linoleic acid (CLA), which has been linked to reducing inflammation in the body while promoting weight loss. CLA may also help reduce your risk of heart disease by lowering cholesterol levels.
Storing Leftover Grilled Venison
Proper storage is essential to maintain the quality and flavor of your leftover venison. To store leftover grilled venison, let it cool down first before placing it in an airtight container or wrapping it tightly with plastic wrap.
You can also use vacuum-sealed bags for longer storage periods.
Refrigerate the leftover grilled venison within two hours after cooking and consume within three days. If you plan on storing your leftovers for more than three days, consider freezing them instead.
To freeze leftover grilled venison steak, wrap each piece individually with plastic wrap or aluminum foil before placing them in freezer-safe containers or bags. Label each container with the date so that you can keep track of how long they’ve been frozen.
When reheating frozen cooked meat like this one make sure to thaw overnight in the refrigerator before reheating by grilling again over medium heat until heated through (internal temperature should reach 165°F). Avoid microwaving as this will dry out your meat and affect its texture negatively.
More Venison Recipes to Try
From hearty stews to spicy sausages, the possibilities are endless. One recipe worth trying is grilled venison chops with a side of roasted root vegetables.
Another option is making your own summer sausage or pepperoni using ground venison and spices.
For those who enjoy entertaining guests, consider creating a meat lovers charcuterie board featuring various cuts of cured meats including sliced venison summer sausage paired with artisanal cheeses and crackers.
With so many options available, it’s easy to incorporate more healthy and tasty meals into your diet while enjoying the unique flavor profile that only comes from cooking with fresh game meat like venison.
Grilled Venison Chops
The chops come from the loin of the deer, which is a tender cut that grills up beautifully. To prepare venison chops for grilling, simply season them with salt and pepper or your favorite rub, then grill over medium-high heat until they reach an internal temperature of 145°F (63°C) for medium-rare doneness.
One important thing to keep in mind when cooking venison chops is that they cook quickly due to their thinness compared to other cuts like steaks. So be sure not to overcook them as it can result in tough and dry meat.
When serving grilled venison chops, consider pairing them with a fruity red wine like Pinot Noir or Syrah as it complements the rich flavor of the meat perfectly.
Venison Summer Sausage
It’s perfect for snacking, appetizers, or as part of a charcuterie board. Making your own summer sausage may seem daunting at first, but it’s actually quite simple with the right equipment and recipe.
To make Venison Summer Sausage, you’ll need ground venison mixed with pork fat (or beef suet), curing salt (pink salt), garlic powder, mustard seeds, black pepper and other seasonings to taste. The mixture is then stuffed into casings and smoked until fully cooked.
Once finished smoking on your grill or smoker at low heat for several hours until reaching an internal temperature of 160°F/71°C degrees Fahrenheit; remove from heat source immediately after reaching this temperature range.
It’s perfect for adding some extra flavor to your pizza, sandwiches, or charcuterie board. Making venison pepperoni at home is easy and requires only a few ingredients.
To make venison pepperoni, you’ll need ground venison meat mixed with pork fat (to add moisture), salt, sugar, paprika powder (for color), garlic powder (for flavor), fennel seeds (for aroma) and cayenne pepper flakes or red chili flakes for heat. Mix all the ingredients together in a bowl until well combined.
Next step involves stuffing the mixture into casings using sausage stuffer machine or by hand if you don’t have one. Once stuffed into casings of desired size tie off both ends tightly with butcher twine leaving enough space between each link so that they can dry evenly during curing process.
Hang the links in cool place like basement where temperature ranges from 50-60°F with good air circulation for about 24 hours before transferring them to smoker set at low temperature around 150°F -170°F range depending on your preference of texture and taste profile. Smoke them slowly over wood chips such as hickory or applewood until internal temperature reaches around 155-160F which usually takes about six hours.
Once done smoking let it rest overnight before slicing thinly against grain using sharp knife.
Meat Lovers Charcuterie Board
A charcuterie board is essentially an assortment of cured meats, cheeses, crackers and other accompaniments that are arranged on a platter for easy sharing. It’s perfect for entertaining guests or simply enjoying as an appetizer before the main course.
To create your own meat lovers’ charcuterie board, start by selecting high-quality cured meats such as prosciutto, salami and chorizo. Add some artisanal cheeses like brie or gouda along with some fresh fruits like grapes or figs to balance out the flavors.
You can also include some nuts such as almonds or walnuts for added crunchiness and texture. Don’t forget to add in some crackers or bread slices so that everyone can enjoy their favorite combination of cheese and meat.
A well-curated charcuterie board will not only impress your guests but also complement the rich flavor of grilled venison steak perfectly!
What is the best way to grill venison?
The best way to grill venison is to preheat a gas grill to 500 F, season the steak with salt and pepper, and cook thinner steaks for 3 minutes per side and thicker steaks for 5 minutes per side.
How to cook venison grill steaks?
To cook venison grill steaks, heat a heavy frying pan or griddle pan over medium heat for 3 minutes, fry the steaks for 5 minutes per side, turning once, then cover loosely with foil to rest for 5 minutes before serving for maximum tenderness.
What temperature do you grill venison steaks?
Grill venison steaks at approximately 300° using hickory or oak for smoke flavor, with butter side up over indirect heat, and cook with the grill closed for about 7 – 8 minutes.
How long should you cook a venison steak for?
Cook venison steak for approximately 5-7 minutes per side, aiming for an internal temperature of 117-125F to achieve a rare plus/medium-rare result, and avoid overcooking.
What are some tasty marinade recipes for venison steaks before grilling?
Tasty marinade recipes for venison steaks include red wine with garlic and rosemary, soy sauce and honey with ginger, and balsamic vinegar with olive oil and thyme.
What side dishes complement grilled venison steaks well?
Side dishes that complement grilled venison steaks well include roasted vegetables, garlic mashed potatoes, and a mixed green salad.
How do you properly rest grilled venison steaks for maximum juiciness and tenderness?
To properly rest grilled venison steaks for maximum juiciness and tenderness, allow the steaks to rest for five minutes on a plate covered with aluminum foil after grilling.