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Roasted Venison Steaks

Roasted Venison Steaks

By The Bowmars

This roasted venison is wildly tender. Crack open a bottle of lemon-lime soda and give your meat a bubbly bath, hit it with our big game rub, and roast until perfectly medium-rare. Pair with fresh grilled asparagus for a lean and healthy meal. Plan ahead–the meat marinates overnight.

Prep Time

10 Minutes

Cook Time

25 Minutes

Pellets

Mesquite

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
10 (6 oz) venison steaks
1 L zero-sugar lemon-lime soda
6 Ounce Traeger Chicken Rub
2 Pound asparagus
3 Tablespoon Traeger Rub

Steps

  • 1

    The night before cooking, sprinkle the steaks with the Traeger Chicken Rub. Place in a large container and pour the lemon-lime soda over the meat. Cover and refrigerate overnight.

    Ingredients
    • 10  (6 oz) venison steaks

    • 1 L zero-sugar lemon-lime soda

    • 6 Ounce Traeger Chicken Rub

  • 2

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 3

    Remove the steaks from the marinade and pat dry.

  • 4

    Place the steaks directly on the grill grates. Insert the probe into the center of a steak. Close the lid and cook, flipping once, until the internal temperature reaches 125°F for medium-rare, 10-15 minutes total.

    350 ˚F / 177 ˚C

    125 ˚F / 52 ˚C

  • 5

    Meanwhile, season the asparagus with the Traeger Rub. Place on the grill grates next to the steaks and cook, turning once, until tender, about 10 minutes.

    350 ˚F / 177 ˚C

    Ingredients
    • 2 Pound asparagus

    • 3 Tablespoon Traeger Rub

  • 6

    Remove the steaks from the grill and let rest for 10 minutes before serving with the asparagus alongside. Enjoy!

Cooking Notes

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