Why You’ll Love This Grilled Venison Steak Recipe
When you sink your teeth into a perfectly grilled venison steak, you’ll understand why this recipe is a favorite for many outdoor cooking enthusiasts.
The rich, gamey flavor of venison is unlike any other meat, and grilling it enhances those natural qualities beautifully. I love how the marinade infuses the steak with complex flavors, making each bite a delightful experience.
Plus, it’s simple to prepare, so I can focus on enjoying the great outdoors. Whether it’s a weekend camping trip or a backyard cookout, this recipe never fails to impress my friends and family with its deliciousness.
Ingredients of Grilled Venison Steak
When it comes to grilling, the right ingredients can make all the difference, especially with something as unique and flavorful as venison steak. The marinade is the star of the show—it’s what transforms a simple cut of meat into a mouthwatering masterpiece. So, let’s plunge into what you’ll need to whip up this delicious grilled venison steak. Spoiler alert: it’s not just about the steak itself, but a symphony of flavors that come together beautifully.
Here’s what you’ll need:
- 1 1/2 cups vinegar
- 1 cup red wine
- 1/4 cup cooking oil
- 1 bay leaf
- 1/4 teaspoon thyme
- 5 peppercorns
- 1 medium onion, finely chopped
- 2 tablespoons chopped celery
- 1/4 teaspoon whole allspice
- 1/2 teaspoon salt
- 1 medium carrot, finely chopped
- 6 venison steaks
- Salt and pepper, to taste
Now, let’s chat about these ingredients for a moment. First off, if you’ve never cooked with venison before, you’re in for a treat. It’s leaner than beef, which is great, but it also means you need to be careful not to overcook it.
That’s where the marinade comes in; it not only adds flavor but also helps tenderize the meat. And trust me, the vinegar and red wine work wonders together. As for the spices and veggies, don’t be shy about using fresh ingredients if you can—they really elevate the dish.
Oh, and if you’re feeling adventurous, you can experiment with different herbs or even throw in some garlic for an extra punch. Just remember, cooking is all about having fun and making it your own.
How to Make Grilled Venison Steak
Alright, let’s get down to the nitty-gritty of making this delicious grilled venison steak. First things first, you’ll want to whip up that marinade, which is the true magic behind the flavor.
Grab yourself a saucepan and combine 1 1/2 cups of vinegar with 1 cup of red wine and 1/4 cup of cooking oil. Toss in a bay leaf, 1/4 teaspoon of thyme, and 5 peppercorns for a little kick. Next, add in the finely chopped onion (that’s one medium onion), the two tablespoons of chopped celery, 1/4 teaspoon of whole allspice, 1/2 teaspoon of salt, and the finely chopped medium carrot.
Now, I know what you’re thinking—this sounds like a lot of chopping. Don’t worry; it just means more flavor in your steak!
Bring that mixture to a boil over high heat. Trust me, it’s going to smell amazing. Once it reaches a boil, reduce the heat to low, cover it up, and let it simmer for about 30 minutes. This is the part where you can kick back and relax, maybe even do a little dance while you wait.
Once the time’s up, let the marinade cool completely before covering it and storing it in the refrigerator until you’re ready to use it.
Now, here’s the fun part—marinating the venison. You’ll take your 6 venison steaks and place them in a dish or a resealable bag, then pour that flavorful marinade all over them. Make sure they’re well-coated and then pop them in the fridge for a few hours, or even overnight if you’re feeling fancy.
When you’re ready to grill, preheat your BBQ grill and grease it lightly. Then, gently place the steaks on the grill, cooking them for about 7 to 10 minutes on each side. Don’t forget to season with salt and pepper to taste.
And voilà! You’ve got yourself a beautifully grilled venison steak that’s ready to impress. Just remember, don’t overcook it, or you’ll end up with a chewy mess—nobody wants that. Enjoy the fruits of your labor, and maybe think about inviting some friends over to share in the glory.
Grilled Venison Steak Substitutions & Variations
After you’ve perfected the art of grilling venison steak, you might find yourself wanting to switch things up or cater to different tastes.
Instead of the traditional marinade, try using a soy sauce-based mix or a spicy chimichurri for a zesty kick. If you’re looking for a milder flavor, a simple olive oil and herb blend works wonders.
For a twist, experiment with citrus juices like orange or lime in your marinade. You can even use different cuts of venison; backstrap or tenderloin can elevate your dish.
Feel free to get creative and make it your own!
What to Serve with Grilled Venison Steak
Grilled venison steak pairs beautifully with a variety of sides that enhance its rich, gamey flavor.
I love serving it with roasted root vegetables, like carrots and parsnips, which add a touch of sweetness. A creamy potato gratin or buttery mashed potatoes also complements the steak’s robust taste.
For a fresh contrast, a crisp green salad with a tangy vinaigrette brightens the plate. Don’t forget a side of sautéed mushrooms to echo the earthy notes of the venison.
Finally, a rich red wine sauce drizzled over the steak elevates the meal to a whole new level of deliciousness!
Additional Tips & Notes
While preparing your grilled venison steak, keep in mind a few essential tips to enhance your cooking experience.
First, always marinate the meat overnight; it really deepens the flavors.
When grilling, let the steak reach room temperature before cooking for even results.
I also recommend using a meat thermometer to achieve your desired doneness—130°F for medium-rare works best.
Avoid overcooking, as venison can dry out quickly.
Finally, let the steak rest for about five minutes before slicing; this allows the juices to redistribute.
Trust me, these small steps make a big difference in flavor and tenderness!