Entrée: United States – Grilled Venison Steak with Juniper and Rosemary

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 8 min

Additional 1 hr 30 min

Total 1 hr 40 min

Ingredients

Venison steaks, about 12 oz total (340 g total)
1 tbsp (15 ml) crushed juniper berries
1 tbsp (15 ml) chopped fresh rosemary
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) lemon zest or red wine vinegar
Salt to taste
Pepper to taste

Instructions

1. Make a marinade of olive oil, crushed juniper, chopped rosemary, minced garlic, lemon zest or vinegar, salt, and pepper.
2. Marinate venison steaks for 1–4 hours in the refrigerator (shorter for tender cuts).
3. Preheat grill to high heat and oil the grates; pat steaks dry before grilling.
4. Grill steaks 2–4 minutes per side for medium-rare, depending on thickness; let rest a few minutes.
5. Slice against the grain and serve, optionally garnished with a sprig of rosemary.