Grilled Herb-Marinated Venison Steaks with Roasted Vegetables
Lean venison steaks are marinated in fresh herbs, garlic, and lemon, then grilled to perfection and served alongside caramelized roasted carrots, parsnips, onion, and Brussels sprouts for a hearty, rustic meal.
Ingredients
- 4 venison steaks (about 6 ounces each)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Optional: wild game seasoning, for extra flavor
- 2 large carrots, cut into 1-inch pieces
- 2 parsnips, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil (for vegetables)
- Salt and freshly ground black pepper, to taste (for vegetables)
- 1 tablespoon fresh rosemary, chopped (for vegetables)
- 1 tablespoon fresh thyme, chopped (for vegetables)
Instructions
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, sage, lemon zest, lemon juice, salt, and pepper.
- Place venison steaks in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are well-coated.
- Marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss carrots, parsnips, red onion, and Brussels sprouts with olive oil, salt, pepper, rosemary, and thyme.
- Spread vegetables evenly on a parchment-lined baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden brown.
- Preheat a grill or grill pan over medium-high heat.
- Remove venison steaks from the marinade, shaking off excess and wiping lightly with a paper towel.
- Grill steaks for about 3-4 minutes per side, or until internal temperature reaches at least 145°F (63°C) for medium-rare.
- Remove steaks from the grill and let rest for 5 minutes before serving.
- Slice venison against the grain and serve alongside the roasted vegetables, garnished with fresh herbs or a squeeze of lemon juice if desired.
Cook’s Notes
For best flavor, marinate the venison overnight rather than the minimum 2 hours, and avoid overcooking since venison’s lean meat can dry out quickly past medium-rare. Let the steaks rest before slicing to keep them juicy.
Ingredient Swaps
If venison isn’t available, beef tenderloin or elk steaks work well as substitutes. Any root vegetables like sweet potatoes or turnips can replace the parsnips or carrots.
Serving Suggestions
Serve the sliced venison steaks over or alongside the roasted vegetables for a rustic, plated dinner, with a wedge of lemon on the side for brightness. Pairs nicely with a crusty bread or simple green salad.
Storage & Reheating
Store leftover venison and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to avoid overcooking the meat further.
Common Questions
How do I know when the venison is done?
Use a meat thermometer and pull the steaks off the grill at around 145°F (63°C) for medium-rare, since venison overcooks easily due to its low fat content.
Can I marinate the venison for less than 2 hours?
You can, but the flavor won’t penetrate as deeply; for best results aim for at least 2 hours and up to overnight.
What can I use if I don’t have fresh herbs?
Dried herbs work in a pinch—use about one-third the amount called for fresh, since dried herbs are more concentrated in flavor.