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.
Servings: 4 servings
- 2 venison steaks mine were 12 oz each
- Salt and pepper to taste
- 2 tbsp 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.