Venison Steaks Recipe
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.
Venison Steaks Recipe
PrintIngredients
Method
Photos
2
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
- Preheat the grill to 300°F and prepare to use the indirect grilling technique.
- 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.
- 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.
- Preheat the Infrared SIZZLE ZONE™ and sear the steaks over direct heat for 1 to 2 minutes per side, until grill marks have formed.
- 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.
Season thoroughly with herbs, salt, and pepper
Season the 'sprouts too
Slowly cook the venison using indirect heat
Using the reverse sear technique keeps the meat tender
Sear over high heat to finsh the venison steaks off
Serve the venison with your favorite sides
Caramelized sprouts are good!
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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Season thoroughly with herbs, salt, and pepper
Season the 'sprouts too
Slowly cook the venison using indirect heat
Using the reverse sear technique keeps the meat tender
Sear over high heat to finsh the venison steaks off
Serve the venison with your favorite sides
Caramelized sprouts are good!
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