With this simple Grilled Venison Steak and Asparagus recipe, you'll learn how to grill venison steak and have a healthy dinner on the table in only 30 minutes.
That’s right - 30 minutes from fridge to fork. Whether it’s a Tuesday night after your kid's piano lesson or a Friday evening on the back patio with a glass of dandelion iced tea in hand, this grilled venison steak and asparagus recipe fits into real life.
As a wild game chef, full-time recipe developer, and dad who’s always juggling work, kid chauffeur, and dinner prep, I know that cooking needs to be quick, healthy, and delicious. That’s why I lean into meals like this - just meat and vegetables, no potatoes in sight. Not because I don’t love a good North Dakota grown spud, but because my wife, our 10-year-old daughter, and I all feel better when we keep it simple.
If you’ve ever wondered how to grill venison steak or searched for grilled venison steak recipes that are quick and family-friendly, this is the one to bookmark. It’s not only a smart way to use that venison steak sitting in your freezer, but it also shows how easy it can be to build a meal around wild game and seasonal vegetables.
Why This Grilled Venison Steak Recipe Works
Venison is lean, flavorful, and incredibly satisfying when cooked properly. The key is not to overcomplicate things. In this grilled venison steak recipe, the steak is seasoned simply and grilled hot and fast to preserve tenderness and flavor. I rubbed the steaks with equal parts kosher salt and sugar to encourage a rich Maillard browning and caramelization. Grilling the steak over high heat and flipping every 2 minutes during cooking helped develop beautiful grill marks during the relatively short cooking time.
Steak with Asparagus
The asparagus, meanwhile, is the perfect partner for a grilled venison steak - fresh, slightly smoky from the grill, and dressed up with just a bit of butter, soy sauce, and black pepper. To take it a step further, here is a pro tip:
If using a gas grill, cook the asparagus with the lid open. Be sure and use asparagus that is at least ½-inch thick near the base. Try not to use those pencil-thin asparagus because they can't withstand the heat and will overcook quickly.
By using just a few quality ingredients and mastering a couple of basic techniques, you’ll have a steak and asparagus recipe with soy sauce that’s both perfect for busy weeknights, but also worthy of a dinner party on the back patio.
Simple Ingredients You'll Need
Grilled Venison Steak
- 1 ½ pounds venison steak
- 1 ½ teaspoon kosher salt, divided
- 1 teaspoon sugar
- ½ teaspoon black pepper
- Avocado oil
Grilled Asparagus
- 1 ½ pounds thick asparagus spears
- 2 tablespoons unsalted butter, melted
- 2 teaspoons soy sauce
- ¼ teaspoon black pepper
How to Grill Venison Steak and Asparagus
1. Tenderize the steak.
Place the venison steaks on a cutting board and use a Jaccard meat tenderizer. Pat them dry with paper towels.
2. Season the steak.
In a small bowl, mix 1 teaspoon kosher salt and 1 teaspoon sugar. Sprinkle half the mixture on one side of the steaks and press to adhere. Flip and repeat with the rest of the mixture. Let the steaks sit at room temperature while you prep the asparagus.
3. Trim the asparagus.
Hold one asparagus stalk near the middle and end, then bend until it snaps. Line up the tip of that stalk with the rest. Use a sharp knife to trim the root ends of all the stalks so they match.
4. Prepare the grill.
When your grill is medium-hot, clean the grate with a grill brush. Dip a wad of paper towels in avocado oil and, holding it with tongs, wipe the grate.
5. Grill the venison steaks.
Set a wire rack on a rimmed baking sheet. Arrange the steaks on the hot grill. Close the lid. Cook, flipping every 2 minutes and moving as needed for even cooking, until the internal temperature hits 125 - 130 degrees F using an instant-read meat thermometer. This will take about 6 minutes. Transfer the steaks to the wire rack and let them rest for 10 minutes.
6. Prepare and grill the asparagus.
While the venison rests, brush the asparagus with melted butter. Sprinkle with soy sauce and season with pepper. Grill the asparagus, turning once, until just tender and caramelized - about 3 to 5 minutes per side. Move the stalks around the grill for even cooking.
7. Slice and serve.
Slice the rested venison steak diagonally across the grain into ¼-inch-thick slices. Arrange on a platter with the grilled asparagus. Season the steak with the remaining ½ teaspoon of kosher salt. Drizzle with a little avocado oil and serve immediately.
Pro Tips for This Recipe
- Don’t skip the sugar. It’s not for sweetness. It’s for that deep, rich, crusty sear.
- Keep the heat high. Venison cooks fast and overcooking will make it tough. Use a instant-read meat thermometer for best results.
- Let the meat rest. This gives the juices time to redistribute. It’s worth the wait.
- Thicker asparagus is better. Not just easier to grill, but better texture, too.
Healthy Eating Without the Hassle
As a busy parent, I understand how hard it can be to cook dinner that’s healthy, fast, and satisfying. But a venison steak and asparagus recipe like this one remind us that wild game doesn’t need to be intimidating or time-consuming. You already did the hard work in the field - this part should be easy.
Plus, by skipping the starch and opting instead for the classic steak-and-asparagus combo, dinner stays lighter, cleaner, and lower in carbs - which is always a win in our house. Even better, with only a handful of ingredients, cleanup becomes a breeze, making this meal as practical as it is delicious.
More Venison Steak Recipes to Try
If this grilled venison steak and asparagus recipe hits the spot, here are a few more ideas to serve up some of that venison steak in your freezer to family and friends:
- Deer Steak with Creamy Mushroom Sauce
- Venison Steak with Bearnaise Sauce
- Deer Steak Frites (Steak and Fries)
- Cast Iron Venison Steak
- Venison Backstrap with Tomato and Onion Salad
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Grilled Venison Steak and Asparagus
Ingredients
Grilled Venison Steak
- 1 ½ pounds venison steak
- 1 ½ teaspoon kosher salt, divided
- 1 teaspoon sugar
- ½ teaspoon black pepper
- avocado oil
Grilled Asparagus
- 1 ½ pounds thick asparagus spears
- 2 Tablespoons unsalted butter, melted
- 2 teaspoons soy sauce
- ¼ teaspoon black pepper
Instructions
- Place the venison steaks on a cutting board and tenderize with a Jaccard meat tenderizer. Pat steaks dry with paper towels. Combine 1 teaspoon each kosher salt and sugar in small bowl. Sprinkle 1 teaspoon salt and sugar mixture on 1 side of steaks and press gently to adhere. Flip steaks and repeat with the other 1 teaspoon salt and sugar mixture. Let steaks sit at room temperature while you prepare the asparagus.
- Place the asparagus on a clean cutting board. Pick up one stalk and hold it in the middle and at the end. Bend the stalk until it snaps. Line up the tip of that stalk with the tips of the remaining stalks. Use a sharp knife to trim off root ends of the other stalks so they are flush with the snapped stalk.
- When grill is medium-hot, scrape grill grate clean with grill brush. Dip wad of paper towels in avocado oil; holding wad with tongs, wipe cooking grate.
- Set wire rack on rimmed baking sheet. Arrange venison steaks on hot grill, close lid, and cook, flipping steaks every 2 minutes and moving steaks as needed for even cooking, until meat registers 125 to 130 degrees F using a meat thermometer, about 6 minutes total. Transfer venison steaks to wire rack on rimmed baking sheet and let rest for 10 minutes.
- While the venison steaks are resting, brush asparagus with butter, sprinkle with soy sauce, and season with pepper.
- Now grill asparagus, turning once, until just tender and caramelized, 3 to 5 minutes per side (move asparagus as needed to ensure even cooking). Transfer asparagus to platter.
- Cut steak diagonally against the grain into ¼-inch-thick slices and arrange on the platter with the asparagus. Use remaining ½ teaspoon of salt to season sliced steak, drizzle with a little avocado oil, and serve immediately.
Sheila says
Delicious! Best deer steak I've ever eaten. Thanks for the advice on meat tenderizer and slicing thin. It was so tender!
Jeff Benda says
That's great to hear Sheila. So happy to hear you enjoyed it.
Melissa says
Steak and asparagus was delicious!
Jeff Benda says
Thanks Melissa. Glad to hear you liked it.