Grilling Venison The Right Way

You bagged that big whitetail buck, and now you are enjoying the spoils. Since summer is finally upon us, grilling time is also here (although we like to grill anytime of the year, to be honest), and time to pull out those juicy cuts of venison. Just like beef, venison should be grilled over direct heat if you have steaks, and over indirect heat for tougher cuts like saddle or other roasts.

Venison steaks: Most folks prefer venison steak when it's cooked rare or medium-rare, 145 to 150 degrees F. At a higher temperature, the meat can get very tough. They cook up pretty quickly, taking only about 4 to 5 minutes on each side at 3/4 inch thick, and a minute or two longer on each side for 1 1/2 inch think steaks.
A tender venison steak

Venison roasts: Cook roasts low ‘n' slow, until the meat is tender. How long that takes will depend on the size of your roast and how hot you keep the grill. At 145 degrees, you should cook it over indirect heat for about 25 to 30 minutes per pound.

Marinating your meat is also a great idea. Some people feel venison has a gamey taste, but many experienced hunters will tell you if you process the deer correctly, there will be no gamey taste at all.

Here's a recipe for an easy marinade, but it does take some time.

  • 1 (12 fluid ounce) bottle amber beer (such as Honey Brown Lager(R))
  • 1/4 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
  • 1 dash hot pepper sauce, or to taste
  • 4 (3/4 pound) venison steaks

  • Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
  • Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

If these recipes have your mouth watering but you have no venison to cook, maybe it is time to book a hunt with Hidden Hollow Whitetail Ranch! You will be taken by a guide to find some of the biggest trophy bucks in Ohio! After your hunt, tracking, and field dressing, you’ll head back to the lodge for a home-cooked meal and relaxation. We’ll be sure to take plenty of pictures of you and your big buck! To schedule your hunt, call Rob at 330-466-4404.