The Best Venison Steak Recipe

5 steaks
20 min

This is the best venison steak recipe – perfectly grilled and absolutely delicious! Follow this recipe to make the most amazing deer steaks on the grill.


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We have been making all kinds of delicious grilled recipes this summer like these amazing smoked burgers and yummy beef jerky.

To say that we are backyard grilling connoisseurs is an understatement. Grilling fine food is kind of our thing – just poke around the blog and you will see!

When we decided to cook deer steaks last week, I just knew that I needed to share them with you. This way of preparing and cooking venison makes for tender and juicy steaks every time!

Which cut of venison makes the best steak?

The backstrap of a deer is considered the best cut of meat for steaks. It is taken from the sides of the backbone and is easier to reach than the tenderloin.

This is one of the more tender cuts of wild game meat. While the tenderloin is good too, the backstrap makes for larger steaks.


How do you make deer steak more tender?

Venison is widely known to be a lean cut of meat so making sure that your steak is tender can be challenging. Fat adds tenderness and flavour to a well cooked steak and is often lacking in a cut of deer meat.

We create a tender and juicy steak by adding fat. Wrapping each steak in bacon and topping with our homemade herb and garlic butter is key!

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What’s the best way to cook venison steaks?

Grilling deer steaks is always the best way to prepare this dish in our opinion. We used our Traeger Pro 575 Pellet Grill to get the perfect medium rare steaks – just look at those grill lines!

If you think these grilled venison steaks look amazing then you are also going to love this grilled halibut recipe and these bacon wrapped chicken tenders too. So many delicious grilled proteins all in one place!

How to cook venison steaks:

Ingredients:


  • 2.5 pound venison backstrap
  • 5 pieces of bacon
  • 1/2 tsp garlic powder
  • 1 Tbsp Montreal steak spice
  • 1/4 cup salted butter, room temperature
  • 2 Tbsp fresh chives, diced


Any fresh herb of your choosing would work and be a delicious addition to this recipe. We’ve used cilantro, parsley and dill to create a tasty butter in the past.

Directions:


  1. Trim excess fat and sinew from the backstrap.

2. Cut the deer meat into 1.5″ steaks that measure about 5-6 oz each.

3. Wrap each steak in bacon and fasten with a wooden toothpick.

4. Sprinkle each side of the steaks with garlic powder and steak spice.

5. Place the steaks on the grill, preheated to 500 degrees F, at medium-high heat.

6. For medium rare steaks grill each side for 5 minutes. Longer for a more well done steak.

Tip: a meat thermometer can help to check the internal temperature and get the perfect doneness.

7. While the steaks are grilling, make the herb and garlic butter.

8. In a small bowl mix the butter, garlic powder and fresh herbs.

9. Place steaks on a cutting board so that the meat rests for a minute or two.

Add a tablespoon of homemade butter to the top of each steak and serve with perfectly sauteed mushrooms, green beans or asparagus. This deer steak recipe makes five juicy venison steaks.

This is a must-make for the avid hunter or venison lover! It’s sure to become your favorite way to make the perfect venison steak in the summer – just look at those grill marks!

I love to pair this recipe with a yummy dill pickle pasta salad, delicious potato salad or easy greek orzo salad for a complete meal that the whole family loves!


How to store leftover wild venison:

These steaks can be stored in an airtight container in the fridge for up to one week. You could also prepare them in advance and leave the raw meat in the fridge until you are ready to grill.


Recipe variations:

Of course we think that these tender venison steaks are perfect but if you are one to experiment in the kitchen try these variations.


  • Swap out olive oil for the butter.
  • Add fresh parsley to melted butter to create a sauce.
  • Use a diced clove garlic instead of powder.
  • Add black pepper, red wine, brown sugar or a little salt to the steak rub.
  • Sear steaks in a large frying pan before cooking to seal in flavours.
  • Serve with barbecue sauce or hot sauce.
  • Try using venison roast to make this amazing venison stew.

These do not have a gamey flavor and have replaced beef steaks in a lot of our BBQ. If this is your first time grilling venison be to stick to the recipe and follow each of the important steps for the perfect steak.

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Kitchen essentials for grilling:

  • I love using these non-stick T-fal Frying Pans for all of my sauteing.
  • These silicone tongs are perfect for flipping and grasping.
  • This Henckel Knife is my favorite for slicing and dicing in the kitchen.
  • These grilling bags make clean up a breeze and these parchment paper bags are perfect for packaging.

Looking for a yummy side dish?

  • Add these delicious skillet fried mushrooms.
  • Try this perfectly cooked asparagus.
  • Create a dill pickle pasta salad, Greek orzo pasta salad or classic potato salad.


If you love this venison steak recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!

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The Best Venison Steak Recipe
Recipe details
  • 5  steaks
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients

  • 2.5 pound venison backstrap
  • 5 pieces of bacon
  • 1/2 tsp garlic powder
  • 1 Tbsp Montreal steak spice
  • 1/4 cup salted butter
  • 2 Tbsp fresh chives, diced
Instructions

1. Trim excess fat and sinew from the backstrap.
2. Cut the deer meat into 1.5" steaks that measure about 5-6 oz each.
3. Wrap each steak in bacon and fasten with a wooden toothpick.
4. Sprinkle each side of the steaks with garlic powder and steak spice.
5. Place the steaks on the grill, preheated to 500 degrees F.
6. For medium rare steaks grill each side for 5 minutes. Longer for a more well done steak. 7. While the steaks are grilling, make the herb and garlic butter.
8. In a small bowl mix the butter, garlic powder and fresh herbs.
Heather Painchaud
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