Grilled Venison Steaks

Tangy Sweet and Sour Grilled Venison Steaks

Tenderizing Venison and Tips on Seasoning Your Grill for Non-Stick Cooking

Seasoning your grill has nothing to do with salt and pepper and everything to do with not sticking.  And since Tenderize the Wild has lots of grilling recipes, I included seasoning the grill in the how-to section. I learned this on the internet, and had to try it out for myself to see if it was just some more internet gack.  It wasn’t.  You can make your grill non-stick–even an old one–and it’s really easy. In fact it’s the same principle as seasoning cast iron which we already know: you heat it, then apply oil, heat again and repeat.

With the grill, you have only one more step.  When you start up your grill, wait until it’s as hot as it needs to be for the cooking, then use your wire brush to clean off the debris from last night’s steaks. (No it doesn’t just all burn off.)  Then, pour 2-3 tablespoons of oil into a paper cup, fold up a paper towel and grab some tongs.  Wipe the oil on the hot, clean grilling surface with the paper towel held in the tongs, so you don’t get burned.  Do it liberally, just before you add the food, every time you grill, and your steaks and burgers will stop sticking. (Well, you do have to wait for the first side to be done: little drops of blood will rise to the surface….)

One more note: I used to roll the meat in oil before setting it on the hot grill and that kept it from sticking.  But rubbing oil on the entire grill surface keeps the whole surface non-stick rather than just the spot I cooked on last.

So where is the recipe from? My wild game cookbook–same source as the grill-seasoning tips and a hundred other venison, wild pig and bear, upland and waterfowl recipes: Tenderize the Wild: Marinades, brines and rubs for wild game

https://www.riflesandrecipes.com/product/tenderize-the-wild-marinades-brines-rubs/

Tangy Sweet and Sour Grilled Venison Steaks

Serves 4

Instead of marinating venison steaks to add flavor before cooking, let’s use what some web sites refer to as ‘board sauce,’ collections of flavor and liquid the steak gets dropped on right off the grill. Then wait about 3-5 minutes for the steak to reach its full internal temperature and the internal juices quit running back and forth like Tasmanian Devils.  Slice on the diagonal, and as you go swipe the venison steak slices in the board sauce which is now armed and aromatic.  Well, warmed and aromatic. The chilled board sauce works like a backward venison marinade: hot steaks naturally absorb the cold sauce. So what about the tender?  24 hours of salt, in the fridge, is more than enough for most of the animals we hunt.  If you have a tougher trophy buck or bull, 48-72 hours  will tenderize them as much as possible.

The Dry Rub Ingredients

24 hours ahead

  • 1 pound venison steaks
  • ¾ teaspoon salt

Sprinkle the salt on both sides of the steaks, then put in a resealable plastic bag. Seal and refrigerate 24 hours, until ready to use.

When you take the venison steaks out to cook, don’t rinse the salt off.  It won’t be salty.

The Board Sauce Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon coarse ground black pepper

Preparation

  1. Combine the Dijon mustard, balsamic vinegar, honey, salt and pepper, stir to combine them and set aside for the board sauce.
  2. Preheat the grill to medium-hot, about 450°F.  Alternately, start your coals. When they are covered with white ash–the vast majority of them, not just a few–spread them out for cooking.

Cooking The Grilled Venison Steaks

  1. Season your grill as described above, and put the venison steaks on the grill.  Cook about 10 minutes total, turning only once after about 6 or 7 minutes, when you see blood seeping to the top. Then cook about half again as long.
  2. Spoon the board sauce onto a cutting board. Take the steaks off the grill when a meat thermometer reads 125°Ffor rare, 130° for medium rare and  135° for medium and place them on the board sauce while they rest, about 5 minutes.*
  3. Slice on the diagonal, and spoon the sauce over all the slices.  Serve hot.

* The temperature of the steaks will rise a couple of degrees after you remove them from the heat.  That’s counter rise.  But there’s something else going on.  When you let meat rest a few minutes before slicing, the juices that concentrated in the center of the steak will spread back out again, getting absorbed back into the meat rather than running all over the cutting board.

Sweet and Sour Grilled Venison Steaks | Rifles and Recipes

Try these delicious sweet and sour grilled venison steaks tonight. They're oh so yummy and extremely easy to make!

Type: main dish

Cuisine: American

Keywords: venison steaks, grilled venison steaks

Recipe Yield: 4 servings

Recipe Ingredients:

  • 1 pound venison steaks
  • 1 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • ½ teaspoon coarse ground black pepper

Recipe Instructions:

Preparation:

  • Combine the Dijon mustard, balsamic vinegar, honey, salt and pepper, stir to combine them and set aside for the board sauce.
  • Preheat the grill to medium-hot, about 450°F. Alternately, start your coals. When they are covered with white ash--the vast majority of them, not just a few--spread them out for cooking.

Cooking:

  • Season your grill as described above, and put the venison steaks on the grill. Cook about 10 minutes total, turning only once after about 6 or 7 minutes, when you see blood seeping to the top. Then cook about half again as long.
  • Spoon the board sauce onto a cutting board. Take the steaks off the grill when a meat thermometer reads 125°F for rare, 130° for medium rare and 135° for medium and place them on the board sauce while they rest, about 5 minutes.*
  • Slice on the diagonal, and spoon the sauce over all the slices. Serve hot.

Editor's Rating:
5
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