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Grilled Venison Steak
Rated 5.0 stars by 69 users
Category
Steak, Main Entree
Cuisine
American, Wild Game
Servings
9-12
Prep Time
40 minutes
Tracy Lingle of My Chow Line is firing up the grill with a perfectly cooked Venison Steak. This lean, protein-packed cut is seasoned with Ma Deuce Steak Seasoning for a bold, smoky bite. Whether you're a seasoned hunter or just craving a next-level steak, this recipe delivers tender, juicy perfection every time.
Looking to switch it up? Try it with Bag N' Tag Wild Game Spice, crafted specifically for wild game grilling. No matter how you season it, this venison steak is guaranteed to impress.
Ingredients
- Venison loins (backstraps) and Heart (optional)
- Worcestershire sauce
-
Ma Deuce Steak Seasoning or
-
Bag N' Tag Wild Game Spice
Directions
Prep the grill. Place the charcoal on one side, and leave the other side of the grill as a cool zone for the pieces that cook too quickly. *The meats will be grilled “hot and fast,” and cooked to rare/medium rare doneness to avoid chewiness.
- Remove the silver skins from the loins, and cut the heart into steaks. Rinse the heart, if needed. *If the deer was processed by a processor, the silver skins will already be removed.
- Cover the loins and heart with Worcestershire sauce, and let it soak for about 15 - 20 minutes.
Pat the venison dry, then season the loins and heart with GYAO Ma Deuce Steak Seasoning or with Bag N' Tag Wild Game Spice. Let it sit for about 5 - 10 minutes.
- Place the loins on direct heat, and place the hearts on the edge of the fire. (Thinner pieces cook faster.) Sear the meat on both sides, and flip often to give it a nice char and prevent burning.
- Pull the loins and heart off the grill when they reach rare to medium rare doneness. The heart will have a nice bluish color on the outside and an internal temp of 100F.
Recipe Video
Recipe Note
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