This Grilled Venison Steak recipe has been sponsored by Camp Chef. I absolutely love my Camp Chef Woodwind and use it almost daily. The smoker and sear box combo worked perfectly with this beautiful venison. Big thanks to the brands that support Hey Grill, Hey!
I didn’t grow up eating or preparing venison, in fact, I still remember the first time my brother served me a steak from a deer he had hunted and I actually cried at the dinner table. It used to be out of my wheelhouse, but as I’ve grown, I’ve come to truly appreciate the amazing effort and unique flavors that you can only get from wild venison. Now, I can’t wait to get beautifully wrapped packages of frozen venison from my father-in-law and next season I’m actually going to go out and hunt my own! Get ready for more wild game recipes coming your way!
We are going to start out with a fairly simple venison recipe that is packed with flavor and good technique so you end up with an amazing result whether it’s your first time grilling venison or your thousandth. Venison is perfect for using the reverse sear method (I describe it in more detail using beef steaks on THIS post if you want even more info). For the first step, we slowly raise the internal temperature of the steak on the Woodwind smoker at 225 degrees F. This keeps the inside of the steak juicy and moist while infusing it with delicious smoky flavor. Once the steaks are within 10 degrees of our target finished temperature (so 125 degrees F if we want to finish with a medium rare steak) we transfer them over to the preheated Camp Chef sear box and give the exterior a nice crust. I am using a venison rump steak, but the same process works with a different steak cut or even a backstrap. Get a good thermometer and cook to the internal temperatures as written in the recipe instead of a set time and you’ll be good to go!
As an added layer of deliciousness, the grilled venison steak is topped with a smoked butter infused with garlic, sage, and dried cherries. The whole dish put together is like eating a fresh bite of the crisp fall mountains. The earthy venison, savory garlic, bright herbs, rich butter, and a little kiss of sweetness from the cherries. Really. Just unbeatable. My husband said, without any prompting, that this venison was one of the best things he has ever put in his mouth. I sincerely hope you feel the same way. Drop a comment below and let me know your favorite ways to grill venison! I’m always looking to expand my skills!
- 4 8 oz venison steaks I used rump steaks
- coarse salt
- coarse black pepper
- 8 Tablespoons salted butter
- 4 cloves garlic minced
- 1 Tablespoon fresh sage minced
- 1/8 cup dried cherries chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat your smoker to 225 degrees F.
In a heat-proof shallow pan, place the butter, garlic, sage, cherries, salt, and pepper.
Season the steaks on all sides with the salt and pepper. Place the steaks and the cherry sage butter in the grill for about an hour and a half, depending on the thickness of your steaks. The goal is to smoke your steaks to about 125 degrees F internal temperature if you want to end with a medium rare steak.
When your steaks are almost done, preheat your sear box (or a cast iron skillet) to extremely high heat. Dip the steaks in the butter mixture. Don't get any pieces of garlic or cherries, just a thin coating of the smoked butter.
Place the steaks on the grill grates and sear for 2-3 minutes per side.
Let the steaks rest for 10 minutes before slicing and serving. Top each steak with a spoonful of the warm smoked cherry sage butter and enjoy!