Are you a hunter? And do you love food? Well, Grilled Elk Venison steaks are just the thing for you!
But if you’ve never cooked or grilled before, don’t worry, this article will equip you with all the tools and information you need to be able to make your very own Grilled Elk Venison steak!
Keep reading and you’ll just the right tips and tricks to master making the perfect Grilled elk Venison steak.
Choose your cut of the Elk
Most chefs and food enthusiasts have named elk tenderloin as the best part of the deer. This is the most sensitive and, as the name indicates, tender part of the deer but in contrast to the other parts of the elk, it is mainly sinew-free. This is best when cut into separate steaks after being cooked whole.
Choose a Grill
Every kind of grill comes with its quirks. A majority of people would agree that a hardwood grill, that gives you smoked and grilled elk venison steak at the same time, is the right choice to get a scrumptious meal. The only problem is that cleaning up afterwards is a much more time-taking task, along with being more complicated to handle and arrange.
Next is charcoal, which is only second in quality to hardwood. This is comparatively simple to set up and gives off a neat and hot flame. Grilling elk venison steak with charcoal will also ensure that it gets in that smoky flavour.
Another grill type is the gas grill. The main advantage that this grill offers is far more user-friendliness, which comes in handy when you’re running low on time. You can also carefully adjust the heating to suit your needs and unlike hardwood, they require minimal cleanup, after the grilling process. However, to add a special woody taste to your grilled elk venison steak, you will have to buy woodchips separately, soak them in water, and then smoke them on a burner to help them smoulder and create smoke.
External Grilling Temperatures
We strongly recommend using the thumb rule, that is, to start with a steak that is at least 1 inch or thicker and bring it to room temperature for 30-60 minutes before grilling it. Make sure you follow this tip since it ensures that you don’t have to eat a grilled elk venison steak that is burnt on the outside but frozen in the middle, which isn’t the most pleasant experience.
The internal temperature of elk steak
To get those fancy grill marks and juicy crust on your grilled elk venison steak all you need is a strong, hot and direct flame. The steak needs to be grilled for 3 or 4 minutes on each side and knows that they are ready to be taken off the grill when the internal temperature of the grill is between 130 and 140 F.
Letting the steak rest
A crucial step to follow is to let your grilled elk venison steak rest for at least ten minutes after grilling it. This guarantees that your steak retains its juices and doesn’t become dry, leaving your plate clean. This allows everything happening in the steak to simmer down.
How to cook elk steak
Here’s how you can prepare your very own grilled elk venison steak for four servings
4 elk venison steaks, weighing up to 3 pounds at most
Lemon juice (optional)
Pull your steak out of the refrigerator and allow it to come to room temperature, after salting it lightly. In the meantime, you can prepare your grill.
When your grill is well heated, scratch down the grates with a grill brush. Then, using tongs, soak a paper towel with vegetable oil and then rub it against the grates.
Dry your steaks with paper towels and coat them with a thin layer of vegetable oil and then lay them down on the grill. After two minutes, use tongs and carefully turn your steaks around by 90 degrees to get the perfect cross-hatch grill marks, and then grill them for another two minutes.
Flip over your grilled elk venison steaks and then check them to see if it has reached the right internal temperature, as mentioned above, and then remove them from the grill accordingly. Sprinkle the steaks with black pepper and, if you’d like, lemon juice and let them rest for 10-15 minutes. Congratulations! your steaks are ready to serve.
How to grill elk venison steak with marinade
Here’s how to make your own teriyaki marinade
½ cup sake
½ cup mirin (a Japanese wine)
6 tablespoons soy sauce
1 heaping tablespoon of sugar
Mix all your ingredients in a shallow dish. Then, rub the marinade into your steaks and take special care to ensure that it is evenly coated. Then add your elk venison and place refrigerator. Let it sit for a minimum of 4 hours and 24 hours at most.
Then, 30-60 minutes before you grill the steaks, remove them from the refrigerator. When the steaks are ready to cook, choose medium-high to preheat your grill.
Grill the elk venison steak for 3-4 minutes on each side and then flip them over with tongs. When they reach the appropriate internal temperature remove them from the grill. Cut the steaks against the grain after letting them rest for 10-15 minutes, which lets them absorb all of the juices.
Place the steaks on a plate and grind pepper and sprinkle seasonings over it. Voila! You have prepared your very own teriyaki grilled elk venison steak!
Grilled Elk Venison steaks are the perfect kind of barbecue meal for a person who likes having deer with a smoky flavour. By now, you have learnt how to choose a grill, part of the elk and what internal and external temperatures to be maintained to get the perfect grilled elk venison steak, along with the recipes to make your own grilled elk venison steak with and without a marinade. We hope you enjoyed this and thank you for reading till the end of this article!