Entrée: United States – Classic Grilled Venison Steak from the Midwest

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 2 hrs

Total 2 hrs 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 venison steaks, about 1.5 lb total (680 g total)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary, chopped
Salt to taste
Freshly ground black pepper to taste
Lemon wedges for serving

Show original ingredient measurements

4 venison steaks, about 1.5 lb total (680 g total)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
Salt to taste
Freshly ground black pepper to taste
Lemon wedges for serving

Instructions

1. **Prepare the Marinade:** In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and freshly ground black pepper. Make sure everything is well combined to form a nice marinade.
2. **Marinate the Steaks:** Place the venison steaks in a shallow dish or a sealable plastic bag. Pour the marinade over the steaks, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse into the meat.
3. **Preheat and Grill:** Preheat your grill to medium-high heat. Remove the steaks from the marinade, letting any excess drip off. Grill the venison steaks for about 3-4 minutes per side for medium-rare, or adjust timing according to your preference. Remember, venison is leaner than beef, so it cooks more quickly.
4. **Rest and Serve:** Remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute for a more tender experience. Serve with lemon wedges on the side to squeeze over the steaks if desired.

---