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Easy BBQ Venison recipe

Easy BBQ Venison recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

This is probably the easiest recipe for barbecued venison you'll ever encounter. You can also cook these steaks under the grill.

17 people made this

IngredientsServes: 8

  • 450ml Italian style salad dressing
  • 4 (225g) venison steaks

MethodPrep:5min ›Cook:20min ›Extra time:8hr marinating › Ready in:8hr25min

  1. Marinate the venison meat overnight in the Italian dressing. Flip over at least one time during this time.
  2. Cook meat on the barbecue over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (12)

by cmeroar123

Excellent recipe. Be sure not tocook the venison for to long or it is hard to eat. Also, make sure that you trim of any fat that there is (anything white)because it over flavors the meat.-16 Dec 2007

by MMUND

I'm not a big fan of the "gamey" flavor of venison, but my family and I loved this recipe. My children couldn't get enough, and it was super easy!-07 Jan 2002


Easy Grilled Venison Backstrap

I’m busy cleaning out our chest freezer in the basement because “we’re expecting more meat.” And that’s a good thing. Living in Wisconsin, hunting season each November is a BIG deal, and it’s always been an important time of year for our family. My husband, Josh, hunts in a crew with several other guys, so whatever is shot, is shared. That means, most years, we’re able to replenish our freezer with fresh venison. We’re very fortunate.

If you’ve never heard of venison, it’s deer meat. From sausage and bacon to burgers and steaks, we eat it in so many different ways. I’ve been eating it since I was a child, and most family parties feature a plate of venison sausage or hot sticks we like to garnish our Bloody Mary’s with.

So, this easy Grilled Venison Backstrap recipe is for all of the hunters and their families out there. Just like our family is starting to clean out our freezer in anticipation for the fresh meat, I’m assuming other families are doing the same. If you’re struggling with how to prepare your venison backstrap, you’ve come to the right place.

Some people may think that venison tastes, “gamey.” I can assure you that with this marinade, you’ll never use that word again.

You don’t want to overcook your venison. Medium rare is usually perfect. It’s some of the most tender and lean meat you’ll ever taste. This grilled venison backstrap gives filet mignon a run for its money for sure.

For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. I promise you’re going to love it. Enjoy!

For more tenderloin recipes, try this herb-seasoned tenderloin or this roasted beef tenderloin.


Simple Grilled Venison Burgers

Oh my stars. It is a very good thing that you are behind your computer/iPad/iPhone device and not sitting next to me as I type this because I would embarrass my self my drooling in front of you. Buuuuuurgeeeeeers are gooooooooood.

A good friend of mine back in IL shared some venison with me late last winter and I had a fantastic time working it into my meal plans. I ate plenty of venison growing up in MN but it wasn’t easy to come by in the middle of farm country. So we thoroughly enjoyed (and devoured) venison steaks, chops, and ground venison. We grilled everything. And it was good. Mouthwateringly good. I couldn’t decide what I wanted to do with the ground venison, and then when winter ended, my affinity for burgers hit full force. Spring had arrived and as my overwhelming love of burgers fresh off the grill was sitting just below the surface during the snowy months, I was ready once April hit.

I have made venison burgers many times but never really kept track of what I put in them. Results varied so I figured I should actually pay attention and write it down this time in an effort to yield consistent results. It took a few tries (bummer) and we had to make venison burgers several times (shoot) and we had to be sure to try each of them loaded with ripe tomatoes, melted cheese, and fresh bakery buns (darn). It was tough.

But now, thank goodness, I have my master recipe. The fact that I have been a South Carolinian for exact four weeks has made me start to wonder if they hunt deer down here and if so, who can I make friends with ASAP so as to procure my venison supply for the foreseeable future! I will pay you in Double Chocolate Banana Bread and Spiced Peach Jam! Any takers?
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Simple Grilled Venison Burgers
Recipe adapted from Leite’s Culinaria
If you are unsure about the taste of venison, these burgers are a wonderful way to try it out. The gamey taste is limited but you still get the wonderful flavor of the meat. Venison is usually quite lean so in order to make sure these burgers aren’t too dry, the egg yolks and olive oil give it a bit of help. If you are one of those lovely people who save their drippings when frying bacon, a big ‘ol spoonful of that would be stellar in here. Just be sure to be careful with how much additional salt you are adding.

1 lb ground venison
2 egg yolks
1 T extra virgin olive oil
1 T worcestershire sauce
fresh ground black pepper and salt to taste

Gently combine all ingredients in a large bowl with a fork. You don’t want to overwork the meat too much or it will give you very tough burgers. Shape into four large patties and grill over medium high heat until medium well, about 3 minutes on each side depending on thickness and the heat of your grill. These are absolutely perfect topped with a slice of colby jack cheese and fresh tomatoes. *drool drool drool*


Barbecued haunch of venison recipe

This venison recipe is perfect cooked on a barbecue whatever the season. With vension having less fat than chicken it's a tasty, healthy alternative to traditional barbecue meats.

Ingredients

  • 1 venison haunch, open boned and butterflied
  • 0.5 bunch of rosemary
  • 3 large cloves of garlic
  • 150 g Maldon salt
  • 175 ml olive oil
  • 1 venison haunch, open boned and butterflied
  • 0.5 bunch of rosemary
  • 3 large cloves of garlic
  • 5.3 oz Maldon salt
  • 6.2 fl oz olive oil
  • 1 venison haunch, open boned and butterflied
  • 0.5 bunch of rosemary
  • 3 large cloves of garlic
  • 5.3 oz Maldon salt
  • 0.7 cup olive oil

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 150 mins
  • Cooking Time: 35 mins
  • Serves: 6

Step-by-step

  1. Take the haunch and cut the shank off at the joint, keep this for another day as this is too tough to cook on a barbecue. Open bone the thigh by cutting down onto the bone and following it then cut around it
  2. Once the bone is out place a cut either side of where the bone had been to flatten out the venison and make it all one thickness (ask your butcher to do this for you if you have any problems)
  3. Place the thyme, garlic, olive oil and salt into a liquidizer and blitz to make a marinade. Use Maldon salt as it had large flaky crystals that make a good paste without making the meat too salty
  4. Take the marinade and rub well into all the venison
  5. Place the venison into a plastic bag and pour the rest of the marinade over, then tie a knot in the bag and leave for two hours or place it in the fridge overnight, when you take it out allow it to sit for an hour or so
  6. If you have placed it in the fridge overnight, when you take it out allow it to sit for an hour or so
  7. Light the Barbecue and allow it to get hot. If using charcoal let it burn until white
  8. Scrape the marinade off the venison
  9. Place the venison onto the Barbecue and seal well on both sides, then remove from the Barbecue
  10. Take a large square of foil doubled over four times with the shiny side out to reflect a little heat
  11. Place the foil in the centre of the Barbecue and then place the venison on top. Close the Barbecue lid and allow to cook, turning after 15-20 minutes, then turn and cook for a further 10-15 minutes
  12. The venison should be cooked rare or medium, then allowed to rest for ten minutes before slicing and serving

More game recipes:

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Korean BBQ Venison

If you’re looking for a marinade that makes venison tender and is bursting with the flavor of Korean barbecue, this will be your new favorite. It works extremely well on all wild game, so if you’re looking for something to spice up your venison, duck, or other harvested game, you’re going to love this one. You can make extra marinade and leave it in the fridge or use it as a dipping sauce.

This one is for Mossy Oak’s Tim Anderson, so he always knows where to find the recipe.

Ingredients

  • 2 lbs venison steak sliced into strips approximately 1-inch thick
  • ¼ cup sesame oil
  • ¼ cup canola oil
  • 1 Tbsp chili garlic sauce
  • ½ cup white sugar
  • ½ cup soy sauce
  • 4 cloves garlic, crushed
  • ¼ tsp crushed red peppers (optional)
  • 2 green onions, chopped
  • ½ tsp sesame seeds

1. Mix ingredients in a large zipper bag or sealable plastic container, place sliced venison in the marinade and place in the refrigerator for 8 to 12 hours, or overnight.
2. Heat your barbeque to high.
3. Pour the venison into a colander to drain extra marinade, then place on the hot grill to sear the fingers hot and fast for 2 to 4 minutes each side.
4. Garnish with sliced green onions and sesame seeds, Serve immediately.

*This recipe makes great hors d’oeuvres. The venison can be cubed and threaded on skewers to grill. It also makes a great meal served rice and Asian coleslaw.

Need wild game meat for a recipe you've been wanting to try? Check out GameKeeper Butchery. GameKeeper Butchery is dedicated to procuring the finest assortment and highest quality of specialty meats from the United States and around the world. Our commitment is to deliver the safest, freshest and most wholesome products.


Stuffed Venison Backstrap Recipe

Ingredients

  • 1 – 2 Whole Venison Backstraps (loin)
  • 8oz Cream Cheese
  • 8oz Baby Portabella Mushrooms chopped
  • ¼ cup Crumbled Bacon (about 6 slices)
  • 1 small Yellow Onion diced
  • 2 Tablespoons Bacon Drippings
  • ½ cup Flat leaf Parsley chopped
  • 2 lbs Bacon
  • 2 Tablespoons Killer Hogs AP Rub
  • 2 Tablespoons Killer Hogs The BBQ Rub

Instructions

  1. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
  2. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
  3. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
  4. Season with AP rub and stuff with cream cheese mixture.
  5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
  6. Place each backstrap on a wire cooling rack and set on the smoker.
  7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
  8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.

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This brine recipe is meant for a whole back-strap of venison. If you are using smaller cuts, reduce the portions of the brine as needed.

To get started, transfer all of the ingredients into a large stainless steel pot or plastic container that comes with a fitted lid.

Submerge your meat into the brine so that the entire portion is covered. Close the lid and be sure it is fully secured.

Transfer the container into the refrigerator, and let it sit for at least 12 hours. Just be sure to not allow it to sit longer than 24 hours after that amount of time, bacteria can begin to grow.

After 12-plus hours of brining, take your meat out and rinse it with clean water. Pat it dry with paper towel and then season it any way you like!


Barbecued venison ribs recipe

I love barbecued spare ribs. Pork can be very fatty however, so here is a recipe using venison ribs. These can be finished in the oven or on a BBQ and if you go for the latter, be careful they do not burn. Delicious with chips!

The ribs need to be prepared the day before your barbecue, as they must be marinaded overnight.

Alternative method: to sous vide, marinate the ribs in a vac pack then double bag them and cook overnight at 74°C. Then chill and baste in the oven to glaze.

Ingredients

  • 600 ml tomato ketchup
  • 200 ml dark soya sauce
  • 250 ml honey
  • 15 g smoked paprika
  • 5 cloves of garlic, finely chopped
  • 2 venison breasts
  • 500 ml chicken stock
  • 21.1 fl oz tomato ketchup
  • 7 fl oz dark soya sauce
  • 8.8 fl oz honey
  • 0.5 oz smoked paprika
  • 5 cloves of garlic, finely chopped
  • 2 venison breasts
  • 17.6 fl oz chicken stock
  • 2.5 cups tomato ketchup
  • 0.8 cup dark soya sauce
  • 1.1 cups honey
  • 0.5 oz smoked paprika
  • 5 cloves of garlic, finely chopped
  • 2 venison breasts
  • 2.1 cups chicken stock

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 160 mins
  • Serves: 5

Step-by-step

  1. Place all the ingredients apart from the chicken stock in a bowl and mix well.
  2. To prepare the ribs for barbecue, cut a straight line along the bottom of the ribs with a sharp knife. Taking a bone, saw cut along the line through the ribs and remove the bottom of the ribs. The bone can be retained to enrich stocks and sauces.
  3. Using a pastry brush, paint the BBQ sauce all over the ribs on both sides.
  4. Take a clean bin bag and fold out the top of the bag so that you can see the bottom. Place the ribs in the bag and pour over the rest of the marinade. Wash your hands and then unfold the rolled top end of the bag and tie a knot in it.
  5. Leave the ribs to marinate overnight in the fridge.
  6. The following day place the ribs in a heat-proof dish large enough to take them lying down in a single layer.
  7. Tip the remaining marinade into a separate bowl, add the chicken stock, mix well and pour over the ribs, ensuring they are well covered in liquid. Bring to the boil then transfer to the oven and cook for 1¾ to 2½ hours at 160°C or until the meat is tender.
  8. Remove the ribs from the sauce and allow to cool. Meanwhile strain the sauce and simmer to reduce to a thick coating consistency.
  9. Once the ribs are cold, cut into 3-bone portions then dip or coat with sauce before placing in the oven or on a BBQ to reheat.

Recipe taken from Venison: the Game Larder. Photography by Steve Lee

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Traeger Pork Tenderloin Recipe - Traeger Pork Tenderloin with Mustard Sauce | Easy Grilled . : Traeger recipes by mike pork loin traeger recipe 9.

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Pork tenderloin is lean and has almost no fat.

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Paprika, provolone cheese, pork tenderloin, onion powder, red pepper flake and 7 more. Log in to your account to view and add notes to this recipe. This cut of meat is good value, as well as pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. This roasted pork tenderloin is an easy way to prepare a lean protein for dinner that's flavorful and pairs well with many different sides. A quick and easy pork fillet recipe with high returns for very minimal effort.

Source: www.orwhateveryoudo.com

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Source: www.thefoodhussy.com

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Source: www.smokedmeatsunday.com

This juicy delicious pork tenderloin in porchetta will take you right to sun drenched italy in only 7 ingredients and 30 minutes. This smoked pork tenderloin recipe will show you how to prepare and smoke the meat to ensure that it is tasty i smoked these pork tenderloins with from grilled to roasted to stuffed pork tenderloin, they're. The cajun dry rub pairs nicely with the smokiness brought by the traeger. Trusted pork tenderloin recipes for the stovetop, slow cooker, oven, and grill. Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner, and it's one of my favorite weeknight meals.

Watch us make the recipe. Just season and bang into the oven while pork tenderloin is often sold in individual packages in the meat section of the grocery store. Smoked pork loin with sauerkraut and apples. Pork tenderloin can go from juicy and tender, to tough and dry in seconds if you overcook. Tips and videos to help you make it moist and tasty.

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Source: cdn0.wideopenspaces.com

Next time you're hosting a dinner party, take all your recipe notes and surprise your guests with this amazing pellet grill pork loin roast.

A pork tenderloin is a long thin strip of meat from the loin of the pig.

Source: www.thefoodhussy.com

A quick and easy pork fillet recipe with high returns for very minimal effort.

Our most popular pork tenderloin recipe!

Source: www.orwhateveryoudo.com

A crowd pleasing pork tenderloin oven recipe with.

This smoked pork tenderloin recipe will show you how to prepare and smoke the meat to ensure that it is tasty i smoked these pork tenderloins with from grilled to roasted to stuffed pork tenderloin, they're.

There's no major preparation involved

Source: www.thereciperebel.com

Pork tenderloin can go from juicy and tender, to tough and dry in seconds if you overcook.

This roasted pork tenderloin is an easy way to prepare a lean protein for dinner that's flavorful and pairs well with many different sides.

Source: www.orwhateveryoudo.com

Not only is it low in fat but is highly adaptable to many recipes.

Pork tenderloin with figs and onions.

Source: www.orwhateveryoudo.com

Pork tenderloin is lean and has almost no fat.

Source: www.orwhateveryoudo.com

A delicious recipe of bacon wrapped smoked pork tenderloin stuffed with pineapple and cheese.

Trusted pork tenderloin recipes for the stovetop, slow cooker, oven, and grill.

Source: www.orwhateveryoudo.com

Pork tenderloin stew recipes, food and cooking.

Pork tenderloin can go from juicy and tender, to tough and dry in seconds if you overcook.

Source: www.orwhateveryoudo.com

In a large bowl, add the apple juice, honey (warmed), traeger pork & poultry rub, brown sugar, thyme leaves and black pepper.

A pork tenderloin is a long thin strip of meat from the loin of the pig.

Pork tenderloin can go from juicy and tender, to tough and dry in seconds if you overcook.

It is company pleasing and holiday worthy but family friendly and everyday easy!

Log in to your account to view and add notes to this recipe.

Of course, this is a little low for pork, so what you do is cover the tenderloin with.


Comments

Connie on January 27, 2018:

My husband is also a hunter, I&aposm always looking for a new,fast,easy recipe. Can&apost wait to try some of these.:-)

Sheila Brown (author) from Southern Oklahoma on January 09, 2017:

Thank you so much, Val! We had the steak fingers for dinner just night before last. My 5 year old granddaughter spent the night and that is what she wanted. I hope you enjoy the recipes! :)

Val on January 07, 2017:

I just love your recipes. My son and grandson have gotten several deer this year so I have been looking for some new recipes. Thank you for this sight. I posted it on my facebook so my other friends can see it.

Sheila Brown (author) from Southern Oklahoma on March 07, 2015:

I wouldn&apost know what to do without my freezer full of venison. I use it for almost everything. I know it is so much better for us than what we buy at the store. We also catch fish from our pond and hubby will usually get a turkey or two during turkey season. We also have chickens so that we have our own eggs. Thank you so much for stopping by again, I really appreciate all your support, my friend! Have a wonderful evening!

RTalloni on March 07, 2015:

We were talking about venison with friends earlier today, realizing that it had been a long time since we had it. You&aposve made me think it&aposs about time to remedy that situation. Many people benefit from stocking their freezer with meat from their own land. Knowing the source of their food is just one of the benefits.

Sheila Brown (author) from Southern Oklahoma on February 16, 2013:

Hello June! I cooked the venison and stewed tomato skillet last night with a pan of fried okra. Yummy! I&aposm sure you will enjoy these recipes. Thank you for your kind comment. Have a wonderful day!

June Smith on February 16, 2013:

Thank you for the quick easy recipes. I can&apost wait to prepare one this evening and try the rest as well. The dishes look yummy!!

Sheila Brown (author) from Southern Oklahoma on October 22, 2012:

Hello 2patricias! My family really likes venison, my kids grew up on it. My hubby has always been an avid deer hunter. I rarely buy beef. "Culling" is a necessity. It keeps the deer population under control and keeps the herds healthy. We only take what we will eat in a year. I am currently waiting for more of those little white packages to be ready as deer season has already started here. Thank you so much for including my fast and easy venison recipe in your index. That is greatly appreciated! Have a wonderful day! :)

2patricias from Sussex by the Sea on October 21, 2012:

I like venison, and it is easy to buy in this part of England during the winter months. Most of what I buy is from annual "culls" - which some people think are cruel, but not in my opinion as it ensures that herds of deer have enough to eat.

I have just started a "venison" section in my Recipe Index for HubPages, and am including this.

quentin on May 05, 2012:

Sheila Brown (author) from Southern Oklahoma on April 09, 2012:

Hello alocsin. I may not have explained this well, but the venison is cheaper for us as my husband kills the deer. That way we get a lot of meat for just the cost of the "deer tag". To purchase venison, it is probably higher than beef. I&aposm sorry I didn&apost explain that, I guess I thought you could read my mind. LOL Thank you for stopping by and commenting. I appreciate your vote up! Have a great day! :)

Aurelio Locsin from Orange County, CA on April 09, 2012:

These sound yummy and I wasn&apost aware that venison was actually cheaper than beef. Thought it was the other way around. I&aposll have to look for this meat. Voting this Up and Useful.

Sheila Brown (author) from Southern Oklahoma on February 06, 2012:

Hello alocsin! LOL I know what you mean, but we take our deer to a meat processor and it is cut into steaks and make into hamburger and packaged up for us. That&aposs the hard part. Thank you for visiting my hub and vote up, it is greatly appreciated! Have a great evening! :)

Aurelio Locsin from Orange County, CA on February 06, 2012: