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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.10 | (6 oz) venison steaks |
1 L | zero-sugar lemon-lime soda |
6 Ounce | Traeger Chicken Rub |
2 Pound | asparagus |
3 Tablespoon | Traeger Rub |
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.
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
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!