Cooking venison on a Blackstone griddle is a fantastic way for beginners to enjoy this lean, flavorful game meat. The high heat and large cooking surface of the Blackstone allow for quick searing, locking in juices while developing a rich crust. Whether you have venison steaks, ground venison, or tenderloin, these recipes highlight the meat’s natural taste with simple, approachable steps.
Ingredients
- 1 lb venison steak or tenderloin, sliced ½-inch thick
- 2 tbsp olive oil or avocado oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- Fresh herbs for garnish (rosemary or thyme recommended)
- Optional: 1 tbsp butter for finishing
Instructions
- Preheat your Blackstone griddle to medium-high heat (around 375°F to 400°F). Allow it to get fully hot before adding any ingredients.
- In a bowl, combine the venison slices with olive oil, salt, pepper, garlic powder, smoked paprika, and Worcestershire sauce. Toss until the meat is evenly coated. Let it marinate for 10-15 minutes if time allows.
- Once the griddle is hot, spread the sliced onions and bell peppers (if using) across one side of the griddle. Cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Push veggies to the side.
- Place the venison slices in a single layer on the clean, hot side of the griddle. Avoid overcrowding to ensure proper searing.
- Cook the venison for 2-3 minutes on the first side without moving, then flip and cook another 2 minutes. Venison is best served medium-rare to medium; overcooking can make it tough.
- Optional: Add a tablespoon of butter on top of the venison during the last minute of cooking for extra richness.
- Remove the venison from the griddle and let it rest for 3-5 minutes. This allows the juices to redistribute.
- Serve the venison slices with the sautéed onions and peppers. Garnish with fresh herbs.
Tips
- Substitutions: If you don’t have Worcestershire sauce, a splash of soy sauce or balsamic vinegar adds a similar umami depth. Use any high-smoke-point oil like grapeseed or sunflower if olive oil is unavailable.
- Don’t overcook: Venison is very lean, so aim for medium-rare (130-135°F internal temperature) to keep it tender. Use a meat thermometer for accuracy.
- Rest your meat: Always let venison rest after cooking to retain moisture. Cutting too soon causes juices to run out and dry the meat.
- Cleaning your griddle: Clean excess residue after cooking by scraping with a metal spatula and wiping down with a paper towel while still warm to maintain your Blackstone’s surface.
Serving Suggestions
This Blackstone venison pairs wonderfully with hearty sides like garlic mashed potatoes, roasted root vegetables, or a simple green salad with vinaigrette. For a rustic touch, serve with grilled corn or crusty bread to soak up any juices. A dollop of horseradish cream or a berry-based sauce can also complement the gamey flavor beautifully.
Variations
To change things up, try a venison stir-fry by slicing the meat thinner and cooking it with mixed vegetables and a soy-ginger sauce. You can also turn this into venison fajitas by adding cumin, chili powder, and lime juice, then serving with warm tortillas and toppings like avocado, salsa, and sour cream. For a breakfast twist, dice cooked venison and mix with scrambled eggs and sautéed peppers on the griddle.
Storage and Reheating
Store cooked venison in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet or the Blackstone at medium heat, warming the meat gently to avoid drying it out. Avoid microwaving if possible, as it can toughen the lean venison. If freezing, wrap tightly and use within 3 months for best quality.
Frequently Asked Questions
Can I cook frozen venison on a Blackstone?
It’s best to thaw venison fully before cooking to ensure even cooking and proper searing. Cooking frozen meat directly can lead to uneven temperature and tougher texture.
How do I know when venison is done?
Use a reliable meat thermometer and aim for an internal temperature of 130-135°F for medium-rare. Venison is lean and can quickly become dry if overcooked.
Should I marinate venison before cooking on the Blackstone?
Marinating is optional but recommended for beginners as it adds moisture and flavor. Even a short 10-15 minute marinade with oil and spices can enhance taste and tenderness.
What cuts of venison work best for Blackstone cooking?
Venison steaks, tenderloins, and backstraps are ideal for quick searing on a griddle. Ground venison can also be cooked on a Blackstone for burgers or tacos.
Can I use the Blackstone to cook venison sausages or burgers?
Absolutely. The Blackstone’s large surface and even heat make it perfect for cooking venison burgers or sausages evenly and with a nice crust.
How do I prevent venison from sticking to the griddle?
Make sure your Blackstone is properly preheated and lightly oiled before adding the meat. Avoid moving the venison too soon; letting it sear undisturbed helps develop a natural release.
With these beginner-friendly Blackstone venison recipes and tips, you can confidently prepare delicious game meat that’s tender, flavorful, and perfectly cooked every time. Experiment with seasonings and sides to find your favorite combination, and enjoy the unique taste of venison grilled to perfection.
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