Grill Master’s Guide – Crafting Perfect Deer Meat Every Time

How to Cook Deer Meat on Grill?

Grilling the Perfect Venison Cut

When it comes to grilling deer meat, the cut you choose makes all the difference. Backstrap and tenderloin are prime choices for their tenderness and flavor. 

These special parts of the deer offer versatile options, whether you’re aiming for a classic steak or something more innovative like hamburger patties. The key to cooking these cuts right is understanding the mistake many make: overcooking. 

To avoid tough, dry meat, I keep a close eye on the grill, ensuring the heat is just right to seal in the juices without drying out the meat. My suggestions? Use a meat thermometer to monitor for the perfect medium-rare, and let the meat rest before serving to retain its succulence. 

These steps guarantee results that highlight the natural flavors of the venison, making each bite a memorable experience.

Venison Neck: A Culinary Delight

The venison neck might be someone else’s first choice, but for those in the know, it’s a hidden gem among cuts. This odd-shaped piece is packed with collagen and connective tissue, making it perfect for slow cooking. 

When treated with low heat and patience, the silver skin and fat melt away, transforming the tough texture into something as tender and flavorful.

My favorite way to prepare it is by braising or making a pot roast, letting it simmer until it’s so tender it falls off the bone. 

The shredded meat then becomes incredibly versatile, ideal for dishes like tamales, tacos, burritos, enchiladas, stew, soup, sandwiches, and even as a topping for pizza or mixed into pasta sauces. 

Don’t overlook those bone-in pieces; they add a rich depth to stews and soups. Serving this with a side of creamy mashed potatoes turns any meal into a hearty feast. 

The venison neck proves that with the right approach, even the most underestimated cuts can become the star of your culinary repertoire.

Cajun Smoked Venison Neck Recipe

For a flavorful twist on a classic cut, this Cajun Smoked Venison Neck Recipe brings the deep, aromatic flavors of the South right to your table. 

Starting with a venison neck, bone-in for that extra depth of flavor, this dish is a symphony of smoky and spicy notes, balanced with the earthiness of vegetables and herbs.

First, bring your meat to room temperature after removing it from the refrigerator, which ensures even cooking. Soak your wood chips—hickory or applewood adds a nice touch—and get your smoker ready. 

A surprising ingredient, vanilla extract, can be brushed lightly over the venison before smoking, adding a subtle sweetness that complements the smoke.

Ingredients

For the ingredients, you’ll need a deer neck (preferably bone-in for flavor), Vidalia onions, bell peppers, and celery for that classic Cajun mirepoix. Portobello mushrooms and garlic add earthiness, while green onions and a basil chiffonade bring freshness. 

The liquid base is a rich combination of beef stock, demi-glace, and a splash of red wine, deepening the layers of taste. Smoked kielbasa sausage introduces a hearty, meaty element, pairing beautifully with the venison.

Seasoning is key: blackened steak seasoning and cayenne pepper offer heat, while Zatarain’s Pro Boil infuses the dish with the quintessential Cajun flavor profile. 

Slow-smoking the venison neck until it’s tender, then simmering it with these robust ingredients, results in a dish that’s complex, smoky, and utterly satisfying.

Mastering Venison Neck with a Dry Rub and Slow Cooking

For an unforgettable venison dish, start by mixing a dry rub with your chosen ingredients and thoroughly coat the venison neck. Wrap it in plastic wrap and let it marinate in the refrigerator for several hours or even overnight to infuse deeply.

When it’s time to cook, transfer the venison to a smoker preheated to a gentle temperature, allowing the smoke to tenderize and flavor the meat. After smoking, move the venison to a cast iron pot in the oven preheated for braising. 

Add beef stock and red wine to the pot, along with onion, celery, bell peppers, and mushrooms for a rich base. Incorporate chunks of sausage for added depth and cook on the stovetop over medium-high heat. 

To thicken the sauce into a gravy, whisk in a flour slurry made from white flour and water until you reach the desired consistency. The meat should be tender enough to pull apart with a fork. Serve garnished with green onions and basil chiffonade for a burst of freshness.

Crafting Tender Venison Ribs on the Grill

Venison ribs offer a unique twist on traditional grilling. After removing the meat from rib bones, consider grinding the trimmings for use as filler meat in stew or chili. Ribs from larger deer might need sawing into manageable pieces. 

Like beef ribs, venison ribs can dry out if not cooked carefully. The key is to slow cook them, either covered in a smoker or submerged in liquid on a grill, to keep them tender. 

This method imbues the ribs with a smoky flavor and a rich color, making them a hearty choice for winter meals. Particularly with Nebraska deer, the fat renders beautifully, enhancing the taste without leaving a waxy texture on the tongue.

Amazing Venison Ribs Recipe

Introduction to Venison Ribs

Dive into the world of slow-cooked venison ribs, a tender and delicious option that often goes unnoticed. Inspired by Steven Rinella of MeatEater, known for his expertise in hunting and wild game recipes, this cut of meat represents an underutilized treasure. 

Typically, these ribs might be ground down for sausage meat, but this recipe, drawing from The Barbecue Bible by Matt, showcases a different, flavorful preparation ideal for summertime grilling.

Ingredients for the Perfect Rub

The key to these ribs lies in the rub, a blend that includes a rack of ribs coated in paprika, ground black pepper, dark brown sugar, salt, celery salt, cayenne pepper, garlic powder, dry mustard, and ground cumin. 

This mix infuses the meat with a complex layer of flavors, balancing sweetness, heat, and savory notes.

Step-by-Step Cooking Directions

Begin by using a hacksaw or bone saw to cut the rack of venison ribs perpendicular to the bones into strips still connected at the rib bones, aiming for inches-thick pieces. 

Combine the seasonings in a bowl and spread them evenly over the ribs. Preheat your oven to a low degree and allow the ribs to cook slowly for several hours. Regularly check to ensure they don’t dry out. For an even more tender result, transfer the ribs to a slow cooker set on high. 

When ready to serve, complement these succulent ribs with a side vegetable and a warm roll for a complete, mouth-watering meal.

Venison Loin/Backstrap: A Culinary Delight

When it comes to preparing venison backstrap, the key is to avoid overcooking to maintain its succulence, aiming for medium-rare at degrees Fahrenheit. 

This prime loin cut can be transformed into elegant medallions, carefully trimmed of silver skin and tapered ends. Using kitchen twine to tie the pieces helps them cook evenly by maintaining a round shape. 

It’s crucial to let the meat rest before slicing to allow the juices to redistribute, enhancing flavor and moisture.

Beyond simple medallions, the versatility of backstrap extends to ribs and racks, presenting opportunities for creating venison chops. For a more sophisticated presentation, butterflied steaks, sliced and seasoned or marinated, offer a canvas for culinary creativity. 

These can be easily adapted into kebabs for the grill or even steak tartare for those who appreciate a raw dish. Each preparation method showcases the backstrap’s delicate texture and rich flavor, making it a prized component in any venison enthusiast’s repertoire.

Bourbon BBQ Venison Backstrap Recipe

Ingredients

To satisfy your craving for a savory dish, this Bourbon BBQ Venison Backstrap Recipe is a must-try. Begin by ensuring the venison backstrap has its silver skin removed for a tender bite. Create a marinade that sings with flavors, combining Zatarain’s Creole Mustard, a cup of molasses, and a vibrant mix of fresh, cracked black and white peppercorns with a hint of pink Himalayan sea salt. 

Add depth with puréed garlic and marjoram, and don’t forget a splash of Dale’s Seasoning for that irresistible liquid smoke vibe. 

For those who love a kick, Louisiana “Extra Hot” Hot Sauce, measured in ounces, brings the heat. The prep time is mere minutes, but the flavors you’ll serve are timeless.

Drizzled with a BBQ sauce infused with bourbon, this dish captures the essence of outdoor cooking. The cooking time on the grill transforms the marinated meat into a masterpiece, with every bite echoing the spirit of Southern cuisine. 

Remember, the key to this recipe is in the balance of sweet, spicy, and smoky, ensuring every serving is a celebration of taste.

Directions

Mix all the ingredients for the venison backstrap in a bowl, excluding the meat itself. This blend will act as both marinade and rub, infusing the meat with rich flavors. Once mixed, cover the venison thoroughly with this concoction and let it sit in the refrigerator for several hours to absorb the essence.

In a cast-iron skillet, heat a mixture of oil and butter over medium, then add onions and peppers to soften. Pour in bourbon and let the sauce ingredients simmer to reduce and thicken to perfection, reaching room temperature consistency.

Preheat the grill to high. Ensure the venison backstrap reaches an internal temperature of 145 degrees Fahrenheit, turning every few minutes for an even sear. For those with a smoker, introducing smoke during the cooking process adds a layer of complexity.

After grilling, let the meat stand before serving to ensure the juices redistribute, enhancing the flavor and tenderness.

Venison Tenderloin

When handling venison tenderloin, the approach is simpler. This cut from the deer is naturally tender and requires minimal preparation. Season with salt and pepper, then sear in a butter-coated grill pan. The key is not to overdo it; let the quality of the meat shine. For an added touch, consider hanging or aging the tenderloin beforehand to dry out and concentrate the flavors, making every bite a delicacy.

Smoked Venison Tenderloin Recipe

This Smoked Venison Tenderloin Recipe transforms the already tender and flavorful meat into a juicy delight with a citrus twist. The marinade plays a pivotal role, bringing fresh, citrus-forward notes that cut through the rich, gamey flavor of the venison, making each bite both robust and refreshing. 

Marinate the tenderloin for several hours or ideally overnight to ensure the meat fully absorbs the vibrant flavors. This dish serves as a testament to your culinary skills with a prep time of mere minutes and a marinating time that’s largely hands-off, leading to an impressive cook time on the smoker.

Ingredient

The backstrap portion is ideal, marinated in a blend of lemon juice, olive oil, and garlic cloves, with salt and ground black pepper to taste, ensuring each serving is perfectly seasoned.

Direction

Place the venison tenderloin in a zip-style bag or bowl. Prepare the citrus marinade by blending olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor until incorporated into a smooth liquid with small pieces of garlic and pepper visible.

Pour the marinade over the tenderloin, ensuring it’s fully coated, then refrigerate for several hours or overnight for deep flavor infusion. Allow the marinated meat to reach room temperature about 30 minutes before cooking.

Preheat your smoker to 225 degrees F and smoke the tenderloin until it reaches the desired internal temperature for rare or medium rare, ensuring it remains juicy.

Let the meat rest before slicing to retain its juices, and if desired, garnish with cracked black pepper for an extra kick.

Easy Grilled Venison Steak Recipe

In Michigan, venison is a beloved staple on every dinner table, and grilling it to perfection need not be a challenging task. This lean and savory cut of meat, often in the form of a rack, can be transformed into succulent steaks with a few simple directions.

Start by ensuring your venison steaks are at least one inch thick. Season them generously with your choice of flavor and marinate them if desired. Preheat your grill to medium-high heat, ensuring it’s well-oiled to prevent sticking.

Place the steaks on the grill and resist the urge to constantly check or move them. Let them cook for about three minutes on one side before flipping. This allows for a beautiful sear and helps avoid overcooking.

With this straightforward approach and a well-tempered grill setup, you’ll yield perfectly grilled steaks that are medium rare, juicy, and bursting with flavor. This recipe, along with additional tips for cooking different cuts, can be found on our recipe blog.

Where Can I Get Venison Steaks?

Finding venison steaks is easier than you might think. You can check your local butchers, particularly during the fall harvest season, or connect with a hunter in your community. 

If that’s not an option, there are online purveyors like Omaha Steaks and New Zealand Venison that can conveniently ship this delicacy right to your door.

How Long Does It Take To Grill Venison Steaks?

When it comes to grilling venison steaks, the key is to avoid overcooking this lean meat. For steaks that are one inch thick, a cooking time of about three minutes on each side over medium-high heat should suffice. 

Remember, it’s always better to slightly undercook than overcook, as the meat will continue to cook while resting.

How To Grill Venison Steaks

Serves: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 4 venison steaks
• Blue cheese (optional)
• Kosher salt
• Lemon, sliced

For Marination:

• Olive oil
• Soy sauce
• Red wine vinegar
• Worcestershire sauce
• Juice of one lemon
• 1 Fresno chili
• 4 cloves garlic, peeled and crushed
• Chopped parsley
• Smoked paprika
• Red pepper flakes (to taste)

Grilling venison steaks is a culinary adventure that yields savory and tender results. Here’s a simple recipe to elevate your grilling game:

Marination Method:

In a bowl, combine olive oil, soy sauce, red wine vinegar, Worcestershire sauce, the juice of one lemon, and a finely chopped Fresno chili for a touch of heat.

Add 4 cloves of peeled and crushed garlic, a generous handful of chopped parsley, a pinch of smoked paprika, and a sprinkle of red pepper flakes (adjust to your preferred spice level).

Mix the marinade thoroughly to create a flavorful infusion.

Grilling:

Season the venison steaks with a sprinkle of Kosher salt to enhance their natural flavors.

Place the steaks on a preheated grill over medium-high heat.

Grill for approximately 5 minutes on each side for a perfect medium-rare doneness. Adjust the time to your desired level of doneness.

During the last couple of minutes, add optional blue cheese on top of the steaks for a creamy and tangy finish.

Serve the grilled venison steaks with sliced lemon for a refreshing contrast.

This recipe ensures that your venison steaks are not only flavorful but also juicy and tender, making them a delightful treat for any occasion.

Enjoy your culinary masterpiece!

Tips For Grilling Venison

When grilling venison, it’s crucial to marinate the naturally lean meat, as it lacks intramuscular fat, which can lead to a dry texture if not handled properly. A good marinade ensures the meat stays juicy and infuses it with flavor. 

Trimming any wild game fat off the deer meat is advisable, as it can have a gamey taste; substituting with a bit of beef fat can help, as it renders nicely and adds moisture. 

Timing is everything with venison, as it cooks at a faster pace than beef due to its lower fat content. Using a digital thermometer is key to avoid overcooking, aiming for a Meat Temperature around 115°F to trust the carryover cooking process to achieve perfect doneness. 

Grill Temperature should be high to sear the meat quickly, locking in juices for the best results.

Conclusion:

Grilling deer meat to perfection involves marinating or rubbing it for flavor, then cooking it on a medium-high grill to retain its tenderness. Letting the meat rest before serving ensures it remains juicy, making for a delicious and memorable meal.

People also ask

Grilled Venison Cooking Time and Temperature Chart

What is the Best Way to Cook Deer Meat?

The best way to cook deer meat, particularly when dealing with prime cuts like venison steak, backstrap, loin, or tenderloin, involves a few key steps. First, pat dry the meat with a paper towel to ensure proper searing. 

Season well with salt and black pepper to enhance its natural flavors. Cook over high heat to achieve a perfect medium-rare or rare plus doneness, sealing in the juiciness and tenderness of the meat. 

This method highlights the delicate texture and rich taste of venison, making it a favorite among enthusiasts.