Grilled Venison Chops are seasoned with a simple dry rub, brushed with olive oil and cooked over hardwood smoke for tender, flavorful venison steaks straight from the grill. This bone-in preparation highlights the rich, lean flavor of venison while the short cooking time keeps the meat juicy. If you prefer marinated cuts, we also make a popular marinated version, but this recipe focuses on a quick, no-marinate method that lets the natural flavor shine.
We are lucky to have dependable hunting grounds nearby, so venison is a regular in our freezer and on the grill. These chops work well with a wide range of side dishes and can be scaled up for family meals or intimate dinners. The method below is straightforward: dry the meat, oil and season, then cook over indirect heat with a bit of hardwood smoke until it reaches your preferred doneness. A quick rest after cooking finishes the process and seals in the juices.
Ingredients Needed
- Venison chops — bone-in venison medallions, about 10–12 chops.
- Olive oil — roughly 3 tablespoons to coat the chops.
- Steak rub — use your favorite steak rub, about ½ cup total.
Step By Step Directions
- Prepare the grill: Build a two-zone fire and stabilize the cooking temperature around 300°F. Use pecan or hickory wood for a mild, complementary smoke flavor.
- Dry the chops: Pat each chop dry with paper towels to help the oil and rub adhere and to promote even browning.
- Oil the meat: Lightly brush both sides of each chop with olive oil. This helps the rub stick and encourages a nice crust.
- Season: Sprinkle the steak rub evenly over both sides of the chops, pressing gently so it adheres.
- Initial cook: Place the chops over indirect heat, close the grill lid, and let them cook for about 5 minutes to begin heating through and picking up smoke.
- Finish directly: Turn the chops and continue cooking until they reach your desired internal temperature. We aim for about 135°F for medium-rare; venison is lean and remains tender when pulled off the heat around 135–145°F depending on preference.
- Rest: Remove the chops from the grill and let them rest for about 5 minutes. Resting allows juices to redistribute and keeps the meat juicy when sliced.
What to Serve with Grilled Venison Chops
These chops pair beautifully with hearty, grilled sides. Consider smashed potatoes, grilled creamed corn, sautéed or grilled mushrooms, or grilled asparagus for a complete meal. A simple pan sauce or compound butter can also add richness without masking the venison’s natural flavor.
How to Store and Reheat
- Store leftovers in an airtight container or zip-top bag in the refrigerator for up to 3 days.
- To reheat, warm a skillet over medium heat with a little olive oil and briefly sear the chops, flipping after about 2 minutes until heated through. This preserves texture better than microwaving.
Notes and Tips
TIP: Venison is lean and can dry out if overcooked. Use a reliable digital thermometer and remove the chops when they are between 135°F for medium-rare and 145°F for medium. After removing from the grill, allow a five-minute rest before serving to let the juices settle.
- Storage: Leftovers keep well in the refrigerator for up to three days.
- Reheating: Reheat gently in a skillet over medium heat with a touch of oil, flipping once until warmed through.
Grilled venison chops are an easy, impressive option for weeknight dinners or special occasions. With only a few ingredients and a short cooking time, you can serve tender, juicy venison that highlights the meat’s distinctive flavor. If you try this method, consider leaving a comment with your preferred rub or side dishes—feedback from cooks who test the recipe is always helpful.
Recipe Details
- Prep Time: 5 mins
- Cook Time: 10 mins
- Additional Time (resting): 5 mins
- Total Time: 20 mins
- Servings: 5
- Calories: 441 kcal per serving
Nutrition (per serving)
Approximate values: Calories 441 kcal | Protein 68 g | Fat 17 g | Saturated Fat 6 g | Polyunsaturated Fat 10 g | Cholesterol 183 mg | Sodium 128 mg.