These five can’t miss grilled venison recipes are right on target for bringing your dinner from field to plate, sure to be a hit with your cookout or dinner party.
Jeremiah Doughty’s Instagram has well over 7,600 followers since he founded the website fromfieldtoplate.com. His creativity with wild game is growing with popularity, and I was fortunate enough to have him share some of his culinary creations that will have you warming yourself by the fire of burning embers and tending the grill.
Get out your apron, tongs and a napkin. You’re going to need them…
Let’s start with the most important meal of the day, breakfast. Jeremiah shared this photo on Instagram the day I contacted him for help with this list of foolproof grilling recipes for venison.
Venison steak -N- Eggs, it’s what’s for breakfast. Why does wild game 90% of the time have to be a dinner food? This grilled steak and eggs is a perfect protein packed breakfast. Fuel for the long days hunt. Don’t ever apologize for having the courage to get your own meat! #fromfieldtoplate #breakfast #steakandeggs
Here’s Jeremiah’s From Field to Plate recipe for venison steak & eggs:
1 Venison steak
1 teaspoon cracked pepper
½ teaspoon sea salt
½ teaspoon garlic powder
1 tablespoon soy sauce
-Heat grill to high heat
-Mix soy sauce, pepper, sea salt and garlic in small bowl
-Baste steak on both sides
-Grill for 5 minutes each side for a perfect med-rare
-Pull steak from grill and allow to rest for 5 minutes
-While meat is resting cook up your eggs how you enjoy them. For me it would be over easy so to dip the steak in that delicious rich yolk.
-Serve and enjoy!
Grilled Roasted Garlic & Wild Game Steak
4 wild game steaks
2 whole bulbs of Garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 tablespoons olive oil
-Heat grill to medium heat
-Cut the tops ½ inch of each garlic bulb exposing the end of each clove. Make sure you leave each bulb whole, carefully remove any excess papery outer layer.
-Take two 10-inch squared pieces of heavy duty foil, place bulbs cut side up on the center of each square. Sprinkle each bulb with rosemary, thyme and basil and drizzle with oil.
-Bring up opposite corners of foil and fold creating a pocket, leaving room for steam to build up. Make sure garlic is completely enclosed.
-Put foil garlic packets on grill over medium flame or medium coals. Grill garlic for 20-30 minutes or until cloves are soft when packet is squished. Make sure you turn garlic occasionally to prevent burning.
-While garlic is cooking take your steaks and season each side with cracked pepper and salt, rubbing in with your fingers. Half way through your garlic cooking, add steaks to grill.
-Grill steaks to desired doneness. Depending of the cut of meat cooking times will vary.
-Once steak is the way you like it remove and let rest.
-While steak is resting carefully remove garlic bulbs from foil packet, saving oil mixture at bottom.
-Squeeze bulbs into small bowl, add saved oil mixture and mash together with fork.
-Spread garlic mixture over each steak
Wild Game Steak Fajita Recipe
1/3 cup soy sauce
1/2 cup cilantro
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
2 pounds t steak, cut into 3 equal pieces
1 large red bell
1 large yellow bell
1 large green bell
1 New Mexico Chili
1 medium red onion
3 cloves garlic chopped
1 tablespoon chili powder
1/2 cup water
Serve with your favorite corn or flour tortillas and favorite toppings from cheese, salsa, sour cream and avocado.
Carne Asada Garlic Fries “Venison style”
Ingredients for steak:
2 pounds venison flank or skirt steak trimmed
½ red onion sliced
2 limes juiced
4 cloves garlic
½ cup cilantro chopped
½ cup soy sauce
1 tablespoon cracked pepper
½ teaspoon crushed red pepper
Directions for steak:
-Trim steak, place in large Ziploc bag
-Add garlic, lime juice, soy sauce, onion, cilantro and peppers
-Shake the bag around mixing all ingredients
-Place in fridge for at least 1 hour
-Heat grill to med-high heat
-Remove steak from fridge
-Add steak to grill, discarding left over marinade, cook for 4 minutes per side
-Remove from heat and allow to rest for 5 -10 minutes before slicing
Ingredients for garlic fries:
1 bag of your favorite frozen fries or make your own
6 cloves of garlic finely minced
½ teaspoon sea salt
½ teaspoon cracked pepper
Directions for garlic fries:
-Cook fries by frying or baking following containers directions
-Remove from oil or oven and while still hot toss in garlic, salt and pepper
Finally, if you try to cook all these in one day for a venison grand slam, you’re probably going to end up with some leftovers. Not to worry, here’s a recipe of my own for a simple southwest style venison soft taco, along with a recipe for smoked, seared and roasted venison shoulder, should you decide to start from scratch.
This venison recipe takes some patience, so if you do it the day before, you’ll have some leftovers to make the taco production a little more efficient.
Southwest Style Venison Soft Taco
Venison shoulder dry rub ingredients:
1 branch of sage
1 tablespoon of salt
1 teaspoon of coarse ground black pepper
Slow-smoke your venison shoulder for an hour with charcoal and mesquite wood chips. Try to keep the temperature around 150 degrees. When you’re ready to remove the shoulder from the smoker, coat a pan in olive oil or some other high heat oil and heat the pan on medium-high heat.
Sear the venison in a pan for just long enough to brown the outside layer of meat and lock in the smokey flavor. After searing, give the shoulder a dry rub of sage, salt and pepper. Then place it in a crockpot over a bed of your preferred vegetables, with just enough water to cover the vegetables and barely submerge the lower portion of the meat; cook for another two to four hours.
Your meat will fall right off the bone, but will retain the smoky flavors as well as the dry rub that sticks to the seared outside layer of the meat. The meat itself will shred easily using a fork or your fingers and you can serve the veggies as a side.
You can do this without the vegetables, but it’s a shame to waste all that delicious broth, and after all, vegetables are good for you.
1 can of black beans (rinsed)
1 cup shredded extra sharp cheddar
1 Poblano pepper
1 Anaheim pepper
1 Walla-Walla onion
1 tablespoon sliced black olives
2 tablespoons of sour cream
1 green onion
Cut Anaheim, poblano peppers lengthwise, then remove the seeds. Cut the remaining pieces of the peppers as well as the onions into strips roughly the length of your thumb.
Coat a pan with butter or olive oil, bring to medium to medium-high heat, then toss in the chopped onions and peppers. Monitor your pan until you’ve lightly seared the peppers, a matter that should only a few minutes.
Once the peppers are hot, pour your black beans over them in the pan. The moisture from the cooked beans (even if they’ve been rinsed) will mix with the peppers and fats from the oil or butter and really amp up the sizzle from the pan. Then toss in your grilled venison leftovers and let the steam re-heat the meat. This will prevent overcooking it the second time around.
Give a separate pan a very light coat of butter or olive oil and spread it around with your tortilla. Slowly heat the pan on low to medium heat, add extra sharp cheddar shreds to the tortilla and allow the heat to slowly melt the cheese. Place your onions, peppers and venison evenly on the tortilla, then top first with sour cream, then olives and chopped green onions.
Serve the taco open faced with your colorful ingredients and enjoy.
You will be the talk of the party with these five great grilled venison recipes.
Feature photo and soft taco photo taken by the author. All other photos by Jeremiah Doughty (used with permission, along with From Field to Plate recipes)