Let this cook 5 to 8 minutes without moving, depending on how hot your grill is and how thick your venison loin is. Throw all the meat into a large Ziploc bag along with the sliced onion “rings” and squeeze the juice from the lime and orange into the bag. I cannot stress how important this is. 2 cloves garlic, minced 1 yellow bell pepper, cut into 1 inch pieces Keep the grill cover open. Pour the marinade over the meat and refrigerate for 8 hours, or overnight. Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. With a whole loin, you grill the sides and then, when you cut into it, you get to see that pink perfection. Submitted by Stephen Krull When the meat is finished, place on a plate and spread some more goat cheese on the top. Really. https://cooking.nytimes.com/recipes/1016955-marinated-venison-steaks Lastly, let your grilled venison rest, tented with foil, for at least 5 to 10 minutes before cutting into it. Then fire up the Traeger and cook them till they reach a tender medium-rare. Simple Seasoned Deer Burgers 1 lb either loin or steak Chef Merito Steak & Meat or Carne Asada seasoning Pour mixture over skewers and marinate 4 hours in the fridge. 1/2 cup olive oil Mix together marinade ingredients, then pour over venison and refrigerate overnight. 1/4 cup vegetable or canola oil Season generously with Black Pepper, freshly ground and less generously with coarse salt. Slather jerk sauce on both sides of the venison, and place on a hot grill. 1 Tbsp mayo Venison Burger Steak 1 package spreadable goat cheese Cook on the grill mushroom side down over low heat. This compilation highlights the favorite recipes of hundreds of cooks from all regions of the country. Venison chops or steaks Garnish with rosemary sprigs, if desired. We use cookies to ensure that we give you the best experience on our website. Seal up the bag, removing as much air as possible, and work it around to make sure the juice has had a chance to soak all of the meat. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Knock off any pieces of garlic or rosemary. Depending on how wide it is, that will feed 2 to 4 people, depending on how much else you have on the plate. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can. Get your grill hot, clean the grates and lay the venison on the grill. Paint with the BBQ sauce. We Kill It We Grill It provides fun, easy and tasty grilling recipes from the folks who know venison best — Deer & Deer Hunting readers and contributors. Form into four patties. Ingredients Cut venison into 1½-inch cubes, thread onto skewers and lay in a single layer in a shallow dish or baking pan. Follow me on Instagram and on Facebook. Onions, sliced 1 lime This compilation highlights the favorite recipes of hundreds of cooks from all regions of the country. Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Take ground deer meat and mix in Onion Recipe Soup & Dip Mix. Bacon. You can grill any venison steak, but backstrap or loin is a better cut for fast grilling. Grilling meats in general can be tricky, but this is especially true with venison, because it is so lean you have little leeway between perfect and overdone — and overcooked venison is gray, dry and livery. Containing 165 of the very best flame-teased venison flavors, these are fast, easy, family-favorites from all over America. Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag. Mushrooms, sliced Use the finger test, which gives you a good idea about the doneness of the center of a piece of meat by touching it with your finger. Containing 165 of the very best flame-teased venison flavors, these are fast, easy, family-favorites from all over America. Season burgers as desired, and cook on grill until medium. Let this cook 5 to 8 minutes without moving, depending on how hot your grill is and how thick your venison loin is. Submitted by Chris Cupples After you remove the meat from the grill, chop it up with a cleaver into bite sized pieces. https://fantabulosity.com/deer-steak-marinade-grilled-deer-steak-recipe When the meat has been cooked to your liking, take it off the fire and let it rest, tented with foil, for 10 minutes. 2 lbs venison, cut into 1 inch cubes 2 Tbsp packed brown sugar Of course not! Cut venison into 2-inch cubes. Favorite steak or hamburger seasoning. Cut the heart vertically from the ventricle to its narrow tip. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and olive oil. 1/4 tsp cumin 1 red onion, cut into 1 inch cubes Remove the tenderloins from the marinade (discard the marinade) and pat dry. 1 orange 3 Tbsp Jamaican jerk sauce While cooking, season the burger side with seasoning. 4 large portobello mushrooms 1 cup tomato puree Bulky hard rolls If you feel like using a curing salt — I don’t — add no more than 0.2 percent of the venison’s weight. Ingredients Submitted by Mike Godfrey 1/4 cup fresh lime juice Set aside for 20 minutes at room temperature. Form into patties, and wrap bacon around them. If you’re interested in more great venison recipes, you’ll darn sure want to have“The Sporting Chef’s Better Venison Cookbook” in your kitchen or deer camp. While the venison is cooking (about three minutes per side) saute’ onions in olive oil until translucent. I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) Again cut the heart in the same way and slice it into parts. Get the grates hot and clean them, then apply a little high-temperature cooking oil like canola. Stir in the chopped rosemary and the pepper. Stir together onion, pepper, pepper flakes and sugar in a large bowl. Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom and cherry tomatoes. Submitted by Lloyd Kimmen Place the kabobs on a cookie sheet and add a spoonful of Sweet Baby Ray’s barbeque sauce to each. But while Major League Fishing pro Andy Morgan shares a love of such fine protein, he goes about preparing the main course of a backyard ready meal a bit differently than many people do.. 2 lbs venison 6 wooden skewers (soaked in water for 30 min) Ingredients A lot of times I will just let fire, salt and smoke flavor the venison, with maybe a splash of lemon at the table. They’re tasty and easy to make. The kids will love them, too. Then you measure out 1 percent of that weight in regular kosher salt, and add an equal amount of sugar. Add a slice of either onion or mushroom, wrap in a slice of bacon and hold together with a toothpick. Cook for 2 minutes or so on each side. Super Deluxe Venison Skewers 1 tsp crushed red pepper flakes This is important. Take the venison and onions and place on a hot grill. With a spoon, scrape the gills out of each mushroom until all that is left is the cap. Add olive oil in a thin stream while whisking constantly, then whisk in sesame oil. https://www.traegergrills.com/recipes/venison-tenderloin-backstrap As a bonus, enjoy this video from Stacy Harris for Venison Lettuce Wraps. Turn the grill up to the maximum heat (for gas), or get the coals blazing orange (for charcoal). Serve with BBQ sauce on the side. But here's the rub - perfection takes practice, a little skill and the understanding that not all venison steaks are created equal. Broil on low for about 4 minutes on all sides, making sure bacon is fully cooked. 1 pint cherry tomatoes. For many would be whitetail cooks, a fine summertime meal is deer backstrap grilled over a fire, medium rare in the middle. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Enjoy! Ground venison Grill skewers over medium heat, turning once, until lightly browned on outside (4 to 6 minutes). You measure your hunk of venison. Paint with the BBQ sauce. You can grill-roast a venison loin, but it will overcook way faster — heat under the grill cover will cook the top of the loin almost as fast as the part that is closest to the fire. Get a little wild with Traeger’s Roasted Venison Tenderloin recipe. Onion Recipe Soup & Dip Mix (1 package per pound of meat) Yes, you can grill venison medallions, but they are far harder to grill successfully without drying them out. 2 cloves garlic, crushed How do you know it’s done? When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Blech. Best Grilled Venison Sandwich in the World Submitted by Buddy Shaw 2 Tbsp liquid smoke Yes, you must measure things for this recipe. I rarely do this, preferring instead to take my time and let the fire do the cooking.