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 Min
Cook Time
25 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.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.
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
00:15
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
00:10
6
Remove the steaks from the grill and let rest for 10 minutes before serving with the asparagus alongside. Enjoy!
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