If you don’t have a charcoal grill, you can still make these steaks, but they will just lack that little bit of extra flavor.įor all of the cuts above, with the exception of the whole tenderloin you can use a single-zone heat distribution system. It’s just hard if not impossible to beat the flavor a charcoal grill can impart on venison, or any wild food for that matter. I use the Akorn jr grill because I travel a lot and I can take it with me on hunting and fishing trips. It doesn’t matter which charcoal grill, we all have our favorites. While you can use any type of grill for grilling venison steaks, I highly recommend using a charcoal grill. Not only is it tender like the other cuts, but it has more flavor, being a bone cut, it’s also exceptional when grilled. Ye, tenderloins, and backstraps are great, but the flat iron is better. The thing about the flat iron, is you need a sizable deer to get even a small steak, and then you need to cook it with utmost care because it’s so thin.īut what you get in return is in my opinion the most favorable venison steak of them all. This is perhaps one of my favorite venison steaks, and one definitely worth grilling if you know what you’re doing. Flat Iron – Last on my list of version steaks worth grilling is the flat iron.Not only will it make the steak look fancier, but it will also act as a temperature regulator. You can leave the rib bone in when butchering to make a tomahawk steak. If you’re confident in front of a grill you won’t have a problem, but if you are less experienced there is a strong probability of overcooking the steak. The harder option but my preferred method is to slice the tenderloin into steaks before grilling. This will leave you with juicy steaks, but less of a char, as only the rim will be seared after you slice it. The easiest option and your best chance of an even cook is to grill the whole tenderloin and slice it into steaks after grilling it. If you want to grill venison tenderloin steaks, which I recommend you do, you have a few options. For me, there are definitely some tenderloins going on the grill each year.īeing such a tender cut means that the tenderloin is a more difficult cut of venison to cook. ![]() This cut is often cherished, and used for select recipes. Tenderloin– As the name suggests, the tenderloin is the most tender cut of meat from a deer.Another option is to butterfly the steak. I like to cut backstrap medallions to about 3 inches thick from an average size deer, then pound them gently with a meat mallet until they are around 2 inches thick. Unlike the tenderloin, it’s easier to get sizable medallions from the backstrap. Backstrap – The backstrap will give you the biggest cuts of steak for grilling.There are 3 cuts of venison I prefer using for grilled steak, while you can make steak from many other cuts, these are my 3 go-to cuts for grilling. The most important part of this recipe is the meat, most cuts of venison will work here but some are better than others.Ī thicker cut of steak will perform better than a thinner cut on the grill because of the high heat used.īone-in cuts will require a little extra attention to ensure an even cook. And hopefully, with a few tips you may find helpful. Just like venison burgers, everyone has their own recipe, or their way of doing it, but here’s mine. So, this brings to a staple, a classic, an all-time favorite if you will…. What is it about us outdoors people that just can’t get enough of the outdoors?Īt any cost, we just want to be outside, and that includes cooking also.Īt the first glint of good weather we’re firing up our grills, heck I’ve seen guys firing up their grills almost knee-deep in snow.
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