GRILLED VENISON STEAKS
I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.
Provided by Hank Shaw
Categories Main Course
Time 50m
Number Of Ingredients 4
Steps:
- Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
- Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
- Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
- When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.
Nutrition Facts : Calories 170 kcal, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 65 mg, ServingSize 1 serving
GRILLED VENISON STEAKS
If you're a big game hunter, you should know how to grill a venison steak. First off, it's important to know that wild red meat can cook faster than beef because it's leaner. In order to get consistently juicy and tender steaks, you should try using a meat thermometer until you develop a knack for...
Provided by Steven Rinella
Categories Main
Yield 4
Number Of Ingredients 35
Steps:
- Salt and Pepper Preparation
- Season the steaks liberally on both sides with salt and pepper.
- Cajun Rub Preparation
- Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.
- Marinade Preparation
- Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the refrigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.
- To Grill
- With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
- As with all grilling, let the grill do the work. Don't move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
- Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side.
- Remove the steaks from the grill at 125° for medium rare and 130° for medium.
- Set aside to rest for 10 minutes before serving.
MCLEMORE GRILLED VENISON STEAKS WITH WILD MUSHROOMS
Provided by Food Network
Time 50m
Number Of Ingredients 6
Steps:
- In a medium saute pan, over medium heat, quickly saute the garlic in hot oil for 3 minutes. Add all of the remaining ingredients except venison steaks and balance seasonings. Brush this warm "dressing" over the venison steaks, covering both sides, and immediately place steaks on hot grill about 6 inches above glowing charcoal. Sear quickly on one side for 5 minutes, then flip steak over and grill 4 to 8 minutes on other side. Remove grilled steaks to a broad platter and cover to keep warm while you prepare their wild mushroom compliment.
- Heat the butter and oil in a large saute pan over medium heat; when oil and butter are hot, saute the onions and garlic, stirring continually, for 3 to 5 minutes. Add bear's head tooth mushroom chunks and the cracked peppercorns; stir well for another 5 minutes. Now add the oyster mushroom pieces and remaining seasonings and blend well, simmering for another 5 minutes. Add chicken stock, if necessary, to develop a nice gravy (the amount of stock will depend on how "thirsty" the mushrooms are). Simmer just until the mushrooms seem tender.
- Serve the hot grilled steaks with the wild mushrooms spooned over and around them. Garnish with fresh watercress, parsley branches, and trimmed scallions.
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
GRILLED VENISON STEAK
For all the hunters. If the venison is very gamy, marinate up to two days in the refrigerator. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Total marinating time not included in preparation time.
Provided by Molly53
Categories Deer
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the marinade: Combine all ingredients in a saucepan.
- Heat mixture to boiling over high heat; reduce heat to low and simmer, covered, for about 30 minutes.
- Set aside to cool completely.
- Cover and store in refrigerator until ready to use.
- Marinate game in refrigerator before BBQ'ing.
- To cook venison, place on a lightly greased, preheated bbq grill and broil 7 to 10 minutes per side.
- Season to taste and serve.
Nutrition Facts : Calories 136.8, Fat 9.1, SaturatedFat 1.2, Sodium 206.2, Carbohydrate 4, Fiber 0.6, Sugar 1.6, Protein 0.3
GRILLED VENISON SCAPE SANDWICH
I was looking for new ways to use the fresh hard neck garlic scapes harvested from my garden and came up with this recipe. The family loved it. It's quick, easy, and nutritious. It will work for beef as well. Serve as is, or add sauce of choice (Thousand island dressing is a nice touch).
Provided by wldbear
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.
- Preheat grill fitted with fine grate grill topper to medium heat.
- Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.
- Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.
Nutrition Facts : Calories 623.3 calories, Carbohydrate 33.1 g, Cholesterol 148.8 mg, Fat 33.8 g, Fiber 1.9 g, Protein 45.7 g, SaturatedFat 9.2 g, Sodium 1381.2 mg, Sugar 0.9 g
GRILLED VENISON AND VEGETABLES
My husband enjoys hunting, and it's my challenge to find new ways to serve venison. This recipe makes hearty kabobs perfect for grilling. The marinade reduces the "wild" taste, so guests often don't realize they're eating venison. -Eva MiIler-Videtich, Cedar Springs, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade., Drain and discard marinade from meat., Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade.
Nutrition Facts :
GRILLED VENISON PACKETS
This is a simple way to enjoy venison steaks. The foil packet is easily made by ripping off a large sheet of foil, place ingredients on one half, fold the foil over the ingredients and then fold all the edges over to seal the packet. If you like spicy, go ahead and increase the seasoning to 2 teaspoons (I usually just sprinkle it on). You can also add some minced garlic or a shot of wine. Grilling time will vary on how thick your steaks are and how you like it cooked.
Provided by Kim127
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to medium high.
- Place venison steaks on foil.
- Place pats of butter over steaks.
- Then cover steaks with sliced onions and mushrooms.
- Sprinkle spicy steak seasoning over all.
- Fold foil into packet and seal edges.
- Place on hot grill and grill for about 10 minutes. We usually flip the packet, but its not necessary.
- Carefully slice open foil - steam will be very hot. Enjoy!
Nutrition Facts : Calories 189.8, Fat 5.9, SaturatedFat 3, Cholesterol 104.1, Sodium 82.9, Carbohydrate 5.2, Fiber 1.1, Sugar 2.4, Protein 28.7
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