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.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 305 kcal
2 venison steaks mine were 12 oz each Salt and pepper to taste 2 tablespoons butter about 1 tablespoon per steak Splash vinegar
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.
Serving: 6 oz Calories: 305 kcal Carbohydrates: 0.01 g Protein: 51 g Fat: 10 g Saturated Fat: 5 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2 g Trans Fat: 0.2 g Cholesterol: 149 mg Sodium: 142 mg Potassium: 679 mg Sugar: 0.01 g Vitamin A: 175 IU Calcium: 12 mg Iron: 7 mg