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Venison Steaks with Herb Rub Recipe

For a different twist on venison steaks, give this herb rub recipe a try this fall.

Venison Steaks with Herb Rub Recipe
After grilling your venison to perfection, it's time to enjoy with your favorite side dishes. (Author photos)
Print Recipe

Wild game meat, especially venison, is the reason that I love to hunt. The following recipe is one I’ve made for friends and family, and it never seems to disappoint. You can use backstraps or sirloin steaks, and it also works with just about any type of red game meat — just don’t overcook it!

Ingredients

  • 1-2 tsp. dried leaf thyme
  • 1-2 tsp. basil
  • 1-2 tsp. oregano
  • 1-2 tsp. dried leaf rosemary or Italian seasoning, crushed
  • 4 cloves garlic, minced
  • ½ C. finely chopped sweet onion
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2-3 lbs. venison backstraps or sirloin steak, cut 1-1 ½ inches thick Bottled Worcestershire or BBQ sauce (optional)

Directions

  • Preheat grill to 375 degrees Fahrenheit.

  • Seasoning Mix: In a small bowl, thoroughly combine the thyme, basil, oregano, rosemary (or Italian seasoning), garlic, onion, salt, and black pepper.
fortenbaugh-venison-herb-recipe-seasoning
The seasoning mix in this recipe is sure to give your venison a little something extra to remember.
  • Rub the seasoning mix onto both sides of the venison. (Note: Make sure you’ve allowed the meat to reach room temperature prior to seasoning and grilling for even cooking.)

  • Whether you prefer propane or charcoal (the former is easier; the latter always adds a little extra “something” to the finished product), get your grill nice and hot prior to cooking and coat the cooking surface with a non-stick cooking spray.
fortenbaugh-vension-herb-recipe-grill
Time spent grilling vension is one of the reasons the author loves hunting as much as he does.
  • Cook the venison steaks on an uncovered grill, directly over medium-hot coals (or flame). Remember that venison is at its best if cooked medium-rare, but if you want it done medium, then a good measure of time is 8-10 minutes total for a steak 1-inch thick; 15-20 minutes total for steaks 1 ½ inches thick.

  • Regardless of the thickness of your steaks, turn them only once during cooking. Brush the venison with Worcestershire or BBQ sauce (if desired) during grilling. Once you’ve pulled the steaks from the grill, allow them to rest for a few minutes before plating with your favorite side dishes.



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