Perfectly Grilled Rosemary Venison Steak
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat12gram
Protein30gram
Ingredients
- Venison steak (preferably 1-inch thick, fresh or thawed)2 pieces
- Fresh rosemary sprigs (choose vibrant green sprigs with no discoloration)2 tbsp, chopped
- Garlic cloves (fresh and firm)2 cloves, minced
- Olive oil (extra virgin for best flavor)2 tbsp
- Salt (preferably sea salt or kosher salt)1 tsp
- Black pepper (freshly ground for best taste)0.5 tsp
This recipe shows you how to grill a delicious venison steak infused with the aromatic flavor of fresh rosemary. Venison is a lean, flavorful meat that grills beautifully when properly seasoned and cooked to the right temperature. We'll guide you through each step, ensuring your steak is juicy, tender, and fully safe to eat. The total cost of ingredients is approximately $18 (15 EUR, 13 GBP, 1500 INR). Each serving contains about 250 kcal. This dish suits paleo and low-carb diets, is easy to make, and takes about 25 minutes total.
Preparation instructions
Prepare the marinade
1In a small bowl, combine olive oil, chopped fresh rosemary, minced garlic, salt, and freshly ground black pepper. Mix well to evenly distribute the ingredients. This marinade enhances flavor and helps keep the steak moist.
Marinate the venison steak
2Place venison steaks in a shallow dish or resealable plastic bag. Pour marinade over the steaks, making sure they are coated evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours, to let flavors infuse without breaking down the meat too much.
Preheat the grill
3Preheat your grill to medium-high heat (around 400°F or 200°C). Clean the grill grates thoroughly and oil them lightly to prevent sticking.
Grill the venison steak
4Remove steaks from the marinade and let excess drip off. Place on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, which is the recommended doneness for venison to retain tenderness. Use a meat thermometer to check the internal temperature.
Check internal temperature
5Cook the venison steak until the internal temperature reaches at least 63°C (145°F) for medium-rare, as recommended by food safety standards for venison. If you prefer medium, cook to 71°C (160°F). Avoid cooking well-done as venison can dry out quickly. Let the steak rest for 5 minutes after grilling.
Cooking Tips
-Always use a clean plate for cooked meat to avoid cross-contamination from raw meat juices.
-If you don't have fresh rosemary, you can substitute dried rosemary, using about 1 teaspoon instead.
-Allow the steak to come to room temperature for about 15 minutes before grilling to ensure even cooking.
-Resting the steak after grilling helps redistribute the juices for a juicier bite.
Equipment Required
- Grill (charcoal or gas)
- Meat thermometer (to check internal temperature)
- Tongs (to flip the steak)
- Small bowl (for marinade)
- Grill brush (to clean grill)
- Cooking brush or oil spray (to oil grill grates)
Grocery Shopping List
- [ ] Venison steak, 2 pieces (~$12) - Choose steaks around 1 inch thick, bright red meat with no discoloration.
- [ ] Fresh rosemary, small bunch (~$2) - Look for firm, green sprigs without brown spots.
- [ ] Garlic, 2 cloves (~$0.50) - Select firm, plump bulbs.
- [ ] Olive oil, bottle (~$4 for 500ml) - Extra virgin olive oil for best flavor.
- [ ] Salt (~$0.50 for small container) - Sea salt or kosher salt preferred.
- [ ] Black pepper (~$0.50 for small container) - Freshly ground for best taste.
Total approximate cost: $19.50
FAQ
How do I know when venison steak is safe to eat?
Use a meat thermometer to check the internal temperature. Venison should be cooked to at least 63°C (145°F) for medium-rare, followed by a 3-minute rest time. This ensures it is safe while remaining tender.
Can I cook venison steak well-done?
While you can cook it to well-done, venison is very lean and can become tough and dry if overcooked. Medium-rare to medium is recommended for best texture.
How should I store leftover venison steak?
Cool the leftovers within 2 hours, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
Can I substitute rosemary with other herbs?
Yes, you can use thyme, sage, or oregano as alternatives, though they will change the flavor profile slightly.