Grilled Venison
Elevate your outdoor cooking game with this succulent Grilled Venison recipe, a masterpiece for those who love lean, flavorful meat. Marinated in a bold blend of olive oil, soy sauce, balsamic vinegar, minced garlic, rosemary, honey, and a splash of lemon juice, these venison steaks are infused with a perfect balance of savory and slightly sweet notes. The marinade not only tenderizes the meat but also ensures every bite is packed with mouthwatering flavor. Grilled to perfection over medium-high heat, the steaks boast a smoky charred exterior and juicy, tender center. Ready in under 30 minutes of cooking time, this dish is ideal for weeknight dinners or impressing guests at your next barbecue. Pair with roasted vegetables, creamy mashed potatoes, or a crisp salad for a gourmet meal that celebrates wild game at its finest. Keywords: grilled venison recipe, marinated venison steaks, how to cook venison, outdoor grilling recipes, lean meat ideas.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Venison steaks
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Honey
- 1 teaspoon Lemon juice
Instructions
In a small mixing bowl, prepare the marinade by combining olive oil, soy sauce, balsamic vinegar, minced garlic, chopped rosemary, salt, black pepper, honey, and lemon juice. Mix well.
Place the venison steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
Remove the venison steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature.
Preheat your grill to medium-high heat (approximately 400°F or 200°C). Lightly oil the grill grates to prevent sticking.
Remove the venison steaks from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Place the venison steaks on the preheated grill. Cook for 4-6 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Once cooked to your liking, remove the venison from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
Serve the grilled venison steaks immediately, paired with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 8.4 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
