We are currently in hunting season, which means venison! A good thick venison steak grilled with some added flavoring is one of the best types of meat there is. However, grilling venison does take a bit more practice and skill to get really amazing results. Also, not all types of cuts are the same. Here are our tips for turning that deer into an amazing meal.
The best steaks from a deer are tenderloins, and backstrap. These are basically the ribeye and filet mignon of beef. These cuts are lean, which is the common tendency of venison. This causes some people to not enjoy venison, but we think they are missing out. The best part about the cuts we mentioned above is that they are tender and relatively free of sinew. The best plan is to grill the whole thing, and then slice it once it is done grilling. The exception would be if it was from a large animal.
If you have a butcher take care of dealing with your deer, then you should have them cut the steaks at least 1 inch to a 1 ½ inch thick. If they are cut too thin then it will be tough to make the meat tender. If you are using a cut of meat from the animal’s leg, then the connective tissue will often contract quicker than the meat, which will cause the meat to curl as it grills. Take a knife and make a few slices in the outer layer to keep the steak flat.
Every type of grills has its cheerleaders, but most people would agree that a charcoal or pellet grills will give the meat the best flavor. This is because the grill and the smoke will add extra flavor. Gas grills will work, however, they usually don’t add much in taste, but it is nice since you can change the heat and really focus the fire. Talk to our grill experts if you aren’t sure what grill will best fit your needs.
It is up to you if you would like to add a brine or marinades to your venison. If the deer has been eating corn, or alfalfa, then they may not even need any extra flavor. As you become more experienced with grilling venison, you’ll understand what type of marinade to use if you decide to. For exampl,e if the deer is older, or you’re using a leg steak, then the meat will be tougher, and adding a marinade can help with this. Either way, this won’t change how you grill the meat.
Let the meat get to room temperature before you grill it. Get the fire going hot and put the meat right over the heat. If your meat is thick, then you may want to leave an area that is cooler so you can cook it the way you like it. The biggest trick to grilling venison is to not mess with the meat too much. Only flip it once if possible. A simple trick is to get the grill marks into one side, and then flip it over and let it cook from that side. No one is going to flip it and look at the bottom. Once you have it cooked the steak, let it rest. If you cut into it immediately all the juices will run out and that will make the meat dry. Let it sit for around 5-10 minutes.
And there you go! You can add seasoning after it is done grilling if you would like, but it isn’t necessary. We hope you get lucky this year and are able to get a deer, and get to enjoy some amazing grilled venison. For any rubs, accessories, or grills, check out our online store!