RecipeBlog - Feature - Venison Steaks

Venison Steaks Recipe

By: Andrea Alden

In 2011, I tried venison for the first time and shared it here on the Napoleon Recipe Blog. This week I am revisiting the recipe for Venison Steaks With Lemon & Herb Seasoning and enjoying it once more. This recipe is great for anyone who wants to try venison but isn’t sure how they will like it. Like beef, but with a bit of a tangy flavor to it, this meat is completely enhanced by the Club House Lemon & Herb Seasoning Blend. Using the reverse sear technique to slowly cook the meat before giving it a high heat sear over the Infrared SIZZLE ZONE™ enhances the tenderness, without sacrificing flavor.

Prep Time
5 Min
Cook Time
45 Min
Yield
2
Difficulty
Medium

Venison Steaks Recipe

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Ingredients

Directions

Photos

Ingredients

venison Steaks

Club House Signature Blends Lemon & Herb Seasoning

Salt to taste

Freshly ground pepper to taste

12 

brussel sprouts, cleaned and halved

¼ cup

butter, melted

¼ cup 

water

Directions
  1. Preheat the grill to 300°F and prepare to use the indirect grilling technique.
  2. Rub the venison steaks with a generous amount of Lemon & Herb Seasoning, salt, and pepper to taste. Place the halved sprouts on a baking sheet, cut-side-up, drizzle with butter, then salt and pepper to taste. Flip the seasoned sprouts over, then pour the water into the baking sheet.
  3. Place both the venison steaks and brussel sprouts onto the grill over the unlit burners (indirect heat) and close the grill lid. Cook for approximately 35 to 40 minutes, or until the venison has reached 140°F. Remove the venison from the grill. If the brussel sprouts are cooked through and slightly caramelized on the cut side, remove them from the BBQ. If not, wait until the venison is finished on the SIZZLE ZONE™ before removing.
  4. Preheat the Infrared SIZZLE ZONE™ and sear the steaks over direct heat for 1 to 2 minutes per side, until grill marks have formed.
  5. Rest the venison steaks for at least 5 minutes before serving with the brussel sprouts and your favorite side dishes.


I can’t decide what was my favorite part of this meal. Cooking and eating these Venison Steaks With Lemon & Herb Seasoning, or setting up the photography. Oh, who are we kidding, it was eating it all. This recipe was a great way to relive experiencing venison for the first time. Tell us about your first experience with an uncommon meat (game, or something unique). Share your experiences on our social sites like our Grills Facebook Page or Grills Instagram using the hashtag #BBQgame and #NapoleonGrill.

RecipeBlog - Venison Steaks - Season

Season thoroughly with herbs, salt, and pepper

RecipeBlog - Venison Steaks - Sprouts

Season the 'sprouts too

RecipeBlog - Venison Steaks - Reverse Sear 1

Slowly cook the venison using indirect heat

RecipeBlog - Venison Steaks - Reverse Sear 2

Using the reverse sear technique keeps the meat tender

RecipeBlog - venison Steaks - Sizzle Zone

Sear over high heat to finsh the venison steaks off

RecipeBlog - VenisonSteaks - Serve1

Serve the venison with your favorite sides

RecipeBlog - Venison Steaks - Caramelized Sprouts

Caramelized sprouts are good!

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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RecipeBlog - Venison Steaks - Season

Season thoroughly with herbs, salt, and pepper

RecipeBlog - Venison Steaks - Sprouts

Season the 'sprouts too

RecipeBlog - Venison Steaks - Reverse Sear 1

Slowly cook the venison using indirect heat

RecipeBlog - Venison Steaks - Reverse Sear 2

Using the reverse sear technique keeps the meat tender

RecipeBlog - venison Steaks - Sizzle Zone

Sear over high heat to finsh the venison steaks off

RecipeBlog - VenisonSteaks - Serve1

Serve the venison with your favorite sides

RecipeBlog - Venison Steaks - Caramelized Sprouts

Caramelized sprouts are good!