Venison steaks rubbed with crushed juniper berries and black pepper, seared fast over high heat to medium-rare. The juniper adds a wild, aromatic note.
smokeandsoil.com/recipes/grilled-venison-steaks-with-juniper
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
Ingredients
Game needs confidence. Cook it too timidly and you lose what makes it interesting — that slight gaminess, the lean texture that rewards quick, hot cooking. Rest it longer than you think you need to. That pause lets the juices settle and the flavours deepen, turning a simple venison loin into something quietly impressive.
This recipe leans into the natural character of the meat, using juniper berries and rosemary to complement rather than mask its earthy notes. The berries add a subtle piney brightness, while the rosemary brings a familiar warmth, both enhanced by the clean sear from a cast iron skillet over direct heat. It’s a method that respects the meat’s integrity, highlighting its texture and flavour without fuss.
Cooking venison on the BBQ demands attention to detail — a two-zone setup, a sharp eye on your thermometer, and the right tools like long tongs and a chimney starter to get your coals just right. The parsnip side adds a touch of sweetness and earthiness, grounding the dish in seasonal, homegrown ingredients. This is everyday BBQ with purpose, where fire and soil meet in a straightforward, considered way.
Ingredients
crushed
finely chopped
parsnips), 1 tbsp duck fat.
Health Notes
Venison is one of the leanest red meats available — lower in fat than beef or lamb, and high in iron and protein. It's a good choice for those looking to eat red meat with a lighter nutritional footprint.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prep the Steaks and Rub
Pat the venison steaks thoroughly dry with kitchen paper. This is a crucial step for achieving a good crust. In a small bowl, combine the crushed juniper berries, rosemary, salt, and pepper. Rub the mixture evenly over both sides of the steaks, pressing it into the meat. Drizzle with olive oil. Allow the steaks to sit at room temperature for 15 minutes while the grill heats. This tempers the meat, ensuring more even cooking.
Set Up the Two-Zone Fire
Light a chimney starter full of Weber briquettes. Once fully ashed over (approx. 20 minutes), pour them onto one side of the Weber Master-Touch to create a two-zone fire (direct and indirect heat). Place the cooking grate on and allow the grill to preheat for 5-10 minutes with the lid on and the bottom vent fully open. The temperature above the direct heat zone should be high, around 230°C.
Sear and Cook
Place the venison steaks directly over the hot coals (direct heat zone). Sear for 2-3 minutes per side. This high heat develops the Maillard reaction, creating a deep, flavourful crust. After the initial sear, move the steaks to the indirect heat zone. Close the lid and cook until the internal temperature reaches your desired doneness: Rare: 52°C Medium-Rare: 57°C (Recommended) Medium: 63°C Use the digital thermometer to check the temperature in the thickest part of the steak. Total cooking time after searing will be approximately 5-7 minutes for medium-rare.
Rest and Serve
Once the target temperature is reached, remove the steaks from the grill immediately and place them on a warm plate or cutting board. Cover loosely with foil and allow them to rest for 5-10 minutes. This resting period is non-negotiable; it allows the muscle fibres to relax and reabsorb the juices, ensuring a tender and moist result. Slice against the grain and serve immediately.
Rest and Serve
Once the target temperature is reached, remove the steaks from the grill immediately and place them on a warm plate or cutting board. Cover loosely with foil and allow them to rest for 5-10 minutes. This resting period is non-negotiable; it allows the muscle fibres to relax and reabsorb the juices, ensuring a tender and moist result. Slice against the grain and serve immediately.
Health Notes
Venison is one of the leanest red meats available — lower in fat than beef or lamb, and high in iron and protein. It's a good choice for those looking to eat red meat with a lighter nutritional footprint.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Temperature Targets
Written by
L Field
