Grilled venison steak served with rich brown gravy and fresh herbs

Succulent Grilled Venison Steak with Rich Homemade Gravy

Name: Succulent Grilled Venison Steak with Rich Homemade Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 pieces Venison steaks (about 200 g each, preferably from the loin or leg); 1 tsp Salt (preferably kosher salt); 0.5 tsp Freshly ground black pepper; 2 tbsp Olive oil or vegetable oil; 2 tbsp Butter; 2 cloves Minced garlic; 1 tbsp Fresh thyme or rosemary (optional); 1 tbsp Plain all-purpose flour; 250 ml Beef or venison stock (low sodium preferred); 50 ml Red wine (optional, for gravy); 1 piece Onion (small, finely chopped); to taste n/a Salt and pepper (to taste for gravy)

Home Page / Grilling Recipes / Grilling Venison: Expert Tips and Techniques

medium

15 min

Nutritional value per serving

Calories350kcal

Carbs10gram

Fat10gram

Protein45gram

Ingredients

Quantity

Venison steaks (about 200 g each, preferably from the loin or leg)2 pieces
Salt (preferably kosher salt)1 tsp
Freshly ground black pepper0.5 tsp
Olive oil or vegetable oil2 tbsp
Butter2 tbsp
Minced garlic2 cloves
Fresh thyme or rosemary (optional)1 tbsp
Plain all-purpose flour1 tbsp
Beef or venison stock (low sodium preferred)250 ml
Red wine (optional, for gravy)50 ml
Onion (small, finely chopped)1 piece
Salt and pepper (to taste for gravy)to taste n/a

This recipe guides you through grilling a tender venison steak, served with a flavorful homemade gravy. Venison is a lean and delicious meat perfect for grilling, but it requires careful cooking to remain tender and safe. You'll learn the perfect internal temperature for juicy venison and how to make a simple, savory gravy to complement it. Total ingredient cost is approximately $15 / €14 / £12 / ₹1200. The entire dish yields about 2 servings and contains approximately 350 kcal per serving. It's a low-fat, high-protein meal suited for a gluten-free diet. Difficulty is medium and total cooking time is roughly 40 minutes. Enjoy a gourmet meal at home with straightforward steps!

Preparation instructions

Prepare the venison steaks

1About 30 minutes before cooking, remove the venison steaks from the refrigerator and let them reach room temperature. Pat them dry with paper towels. This helps them cook evenly and form a nice crust when grilled.

Season the steaks

2Brush both sides of the steaks lightly with olive oil. Sprinkle salt and freshly ground black pepper evenly on both sides. You can add a little fresh thyme or rosemary if desired for extra aroma.

Preheat the grill

3Heat your grill or grill pan to medium-high heat (about 200-230°C). Ensure it is properly cleaned to avoid sticking and prevent flare-ups.

Grill the venison steaks

4Place the steaks on the hot grill. Cook for about 3-4 minutes on the first side without moving them, so a crust forms. Flip and cook an additional 3-4 minutes for rare to medium-rare. Use a meat thermometer to check internal temperature: 54-57°C for medium-rare, 60°C for medium, 63°C for medium-well. Venison can be tough if overcooked, so be careful not to exceed 63°C.

Rest the steaks

5Remove steaks from the grill and transfer to a plate. Tent loosely with foil and let rest for 5-10 minutes. Resting allows juices to redistribute, keeping the meat juicy and tender.

Prepare the gravy base

6While steaks rest, heat butter in a pan over medium heat. Add the chopped onion and minced garlic. Cook for about 3-4 minutes until softened and fragrant.

Make the gravy

7Sprinkle flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly whisk in the stock and wine (if using), stirring to prevent lumps. Bring to a simmer and cook for 5-7 minutes until the gravy thickens slightly. Season with salt and pepper to taste. Add fresh thyme or rosemary if desired.

Serve

8Slice the rested venison steaks and serve drizzled with the hot gravy. Enjoy immediately for best flavor and texture.

Cooking Tips

1Use a meat thermometer to ensure venison is cooked safely to at least 54°C for medium-rare; avoid overcooking to keep it tender.

2Avoid cross-contamination by using separate utensils and cutting boards for raw venison and other foods.

3Letting the steak rest after grilling is crucial to retain juices and enhance tenderness.

4If you want a vegetarian gravy alternative, use vegetable stock and omit meat drippings.

5Venison is leaner than beef; basting with butter during cooking can help add richness and prevent drying.

Equipment Needed

Grill or grill pan
Meat thermometer
Mixing spoon and whisk
Chef’s knife
Cutting board
Small saucepan or skillet for gravy
Tongs
Foil for resting steaks

Shopping List

[ ] Venison steaks (~200g each) - Approx. $12 / €11 / £9 - Choose steaks that are bright red with minimal fat for tenderness.
[ ] Kosher salt - Approx. $0.50 / €0.45 / £0.40 - Coarse salt provides better seasoning control.
[ ] Black pepper (freshly ground preferred) - Approx. $1 / €0.90 / £0.80 - Buy whole peppercorns for best flavor.
[ ] Olive oil - Approx. $1.50 / €1.40 / £1.20 per 100ml - Use good quality for flavor.
[ ] Butter - Approx. $1 / €0.90 / £0.80 per 50 g - Choose unsalted for control over seasoning.
[ ] Garlic - Approx. $0.30 / €0.25 / £0.20 per bulb - Fresh bulbs have the best aroma.
[ ] Fresh rosemary or thyme (optional) - Approx. $1 / €0.90 / £0.80 per bunch - Select fragrant and fresh herbs.
[ ] All-purpose flour - Approx. $0.20 / €0.18 / £0.15 per 100 g - For thickening gravy.
[ ] Beef or venison stock (low sodium) - Approx. $2 / €1.80 / £1.50 per 500 ml - For deep flavor in gravy.
[ ] Red wine (optional) - Approx. $3 / €2.70 / £2.50 per 250 ml - Use a dry red wine for richness.
[ ] Onion (small) - Approx. $0.50 / €0.45 / £0.40 - Choose firm and unblemished onions.

Total approximate cost: $15 / €14 / £12

FAQ

What is the best internal temperature to cook venison steak safely?

Cook venison steak to an internal temperature of 54-57°C (130-135°F) for medium-rare, or up to 63°C (145°F) for medium-well. Use a meat thermometer to ensure accuracy. Avoid overcooking as it may become tough.

Can I use frozen venison steak for grilling?

It's best to thaw frozen venison completely in the refrigerator before grilling to ensure even cooking and food safety. Do not grill directly from frozen.

How do I avoid the venison steak drying out?

Since venison is lean, avoid overcooking and let the steak rest after grilling. Brushing with butter or oil before grilling also helps retain juiciness.

Is it safe to consume venison steak rare?

Venison is safe to eat at medium-rare (54-57°C internal temperature), but ensure it has been handled hygienically and cooked properly to kill any surface pathogens.

Can I make the gravy without wine?

Yes, you can omit the wine and replace it with additional stock or a splash of balsamic vinegar for acidity. The gravy will still be flavorful and delicious.