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Grilled venison steaks in a glass baking dish.

Venison Steak

Kate Schat
When making recipes involving ground venison, I don't change much from any other red meat recipe. However, venison steak is a lean meat so it needs special attention.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 305 kcal

Ingredients
  

  • 2 venison steaks mine were 12 oz each
  • Salt and pepper to taste
  • 2 tablespoons butter about 1 tablespoon per steak
  • Splash vinegar

Instructions
 

  • Preheat your gas grill to 500 F.
  • If time allows, sprinkle both sides of steak with salt and pepper and let rest for 30 minutes to get the chill off.
  • For thinner steaks (under 1") shoot for 3 minutes per side. Thicker than 1" start with 5 minutes per side.
  • Once done to your liking (I prefer venison on the rarer side) set in a glass baking dish and bring inside.
  • Dot butter over the steaks, and cover the pan tightly with foil and let rest for 10 minutes.
  • Add a splash of any type of vinegar to the pan juices. Serve steak whole with a spoon of juice or slice up thinly and toss in the drippings.

Nutrition

Serving: 6ozCalories: 305kcalCarbohydrates: 0.01gProtein: 51gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 149mgSodium: 142mgPotassium: 679mgSugar: 0.01gVitamin A: 175IUCalcium: 12mgIron: 7mg
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