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Do You Know What is a Venison Steak?
Same a beef, a venison steal should also be grilled on a direct heart and over indirect heat for tougher cuts like a saddle or other roasts.
Then how do have a gamey flavor? Well, as experienced hunters dispute that there even is such a thing and they also argue that by dressing your kill properly, “gamey” flavor is eliminated. Still, venison flavor will vary from animal to animal based on their diet—the same way grass-fed beef tastes different than corn-fed beef.
It is important to marinate the meat before you start cooking as it is a very common technique, also it adds flavor to the meat (masking the “gamey” flavor, if any) and also helps tenderize it.
Venison steak is indeed a flavorful and delicious meal on the grill. When you basted it with toasted garlic and herb butter it is grilled to its perfection. Follow a few simple tips to make a juicy and delicious venison steak tonight!
How Long to Grill Venison Steaks
Venison steaks: Many people prefer venison steak when it’s cooked rare or medium-rare, 145 to 150 degrees F. At a higher temperature, the meat can get very hard.
Venison roasts: Cook roasts low ‘n’ slow until the meat is tender. How long that takes will depend on the size of your roast and how hot you keep the grill.
How to Grill Venison Steaks
- Prep Time30 mins
- Cook Time20 mins
- Total Time50 mins
- Course: Main Course
- Cuisine: American
- Servings: four servings
- 2 venison steaks mine were 12 oz each
- Salt and pepper to taste
- 2 tbsp butter about 1 tablespoon per steak
- Splash vinegar
Instructions to Follow
Step 1-Preheat your gas grill to 500 F.
Step 2-If time allows, sprinkle both sides of steak with salt and pepper and let rest for 30 minutes to get the chill off.
Step 3-For thinner steaks (under 1″) shoot for 3 minutes per side. Thicker than 1″ start with 5 minutes per side.
Step 4-Once done to your liking (I prefer venison on the rarer side) set in a glass baking dish and bring inside.
Step 5-Dot butter over the steaks, and cover the pan tightly with foil and let rest for 10 minutes.
Step 6-Add a splash of any type of vinegar to the pan juices.
Step 7-Serve steak whole with a spoon of juice or slice up thinly and toss in the drippings.
How to Store and Reheat the Venison Steak
You can store the venison steak in an airtight container or wrap it in plastic wrap in the refrigerator for up to three days maximum.
Reheat sliced steak in a skillet over medium heat with a pat of butter, turning to warm through about 4- 5 minutes.
Tips & Tricks to Grill Venison Steak
Tip 1-Always take venison steaks that are cut 1 ½ to 2 inches thick for grilling. It will give you some breathing room and you will have fewer chances to overcook the steak.
Tip 2-The temperature guide for venison is as follows. Rare: 120–125 degrees Fahrenheit; medium-rare: 125–130; medium: 130–140; medium-well: 140–150; and well done: 150+
What to Serve with the Grilled Venison Steak
You can serve the venison steak with garlic rosemary potatoes, garlic bread, and grilled corn on the cob for an amazing dinner which everyone will definitely love. The whiskey steak sauce will add another layer of delicious flavor to grill steaks and is really quick and simple to put together.
Frequently Asked Questions
Q1: What is a venison steak?
Ans: Venison is the meat of the deer. Much like beef, venison meat can be cut into different types of steaks. You can make venison jerky, chili, soups, stews, or grill the steaks like you would a beef steak
Q2: Should we grill, fry or oven cook the Venison steak?
Ans: Grilling is not a good idea unless the steak is very thick. Frying however is the most controllable way of cooking steak and the most preferred method as well. A mixture of butter and oil is best for frying. Make sure the butter is browned before adding the steak. The oven cooks the steak but the temperature of ovens vary so it makes the bake a tricky one and keeps the steak pink. However, if you are baking a well-done steak in liquid or sauce this is a good method.
Q3: How to cook a rare, medium, and well-done steak?
Ans: For the rare cook, brown each side of the steak for one minute. Slowly fry for 1 minute for every cm (1/2inch) of your steak and rest for the same.
For the medium cook, Brown each side for 1 1/2 minutes. Slowly fry for 1 1/2minutes for every cm (1/2inch) of your steak and rest for 1 minute for every cm (1/2inch).
For Well-Done, this is not recommended but if it is a necessity, use loin steak. Cook it the same as medium steak and leave it to rest for much longer
Q4: Is it fine to eat deer meat medium-rare?
Ans: Yes, in fact, it is the best temperature in our opinion. When we go for high temperatures then we have more chances of ending up with a non-juicy and dry steak. So, better to go for medium-rare option.
To wrap it Up
Venison is simple deer meat, the best venison steak comes from the tenderloin and backstrap of the animal. This steak is equal to beef filet mignon and ribeye steaks.
The venison steaks cuts are extremely lean. The tenderloin and backstrap cuts are also generally free of sinew and very tender. You should marinate venison steak to add moisture because this type of steak does not have any fat.
Marination will add more flavors, tenderize the meat and try to keep the steak moist. You can buy the venison steak from any butcher easily. Ask your butcher to cut the steak in a minimum of one inch thick or one to one-half inches whenever possible. You need to cook venison steaks whole although they are delicious if you cut them into medallions once cooked. Venison steaks can be grilled, roasted, braised and stewed.