Grilled Venison Chops
Grilled Venison Chops are seasoned with a quick dry rub and grilled with hardwood smoke for the most tender and delicious venison steaks on the grill.
Our Marinated Venison Chops are always a hit. If you are looking for a venison steak without the marinade, fire up the grill give this easy recipe a try.
We are fortunate to have some great places to hunt here in Oklahoma, so we always have venison in the freezer to enjoy throughout the year. We enjoy grilling everything from Venison Chili to Venison Snack Sticks with our harvest.
Ingredients Needed
- Venison Chops ~ Bone-in venison medallions.
- Olive Oil
- Steak Rub
Step By Step Directions
STEP 1 Prepare a grill fire to 300° using pecan or hickory for smoke flavor.
STEP 2 Pat venison dry with paper towels.
STEP 3 Brush both sides with olive oil.
STEP 4 Mix up the steak rub and sprinkle over the chops on both sides.
STEP 5 Cook venison chops over indirect fire with the lid closed about 5 minutes.
STEP 6 Turn the chops and continue to cook until desired doneness is reached. We cooked ours to about 135° using a digital meat thermometer.
STEP 7 Remove from grill and rest 5 minutes before serving.
What to Serve with Grilled Venison Chops
Serve venison chops with Smashed Potatoes, Grilled Creamed Corn, Grilled Mushrooms or Grilled Asparagus for a complete meal made on the grill.
How to Store and Reheat
- Store leftover venison chops in an airtight zip top bag or container in the refrigerator up to 3 days.
- Reheat in a skillet coated with olive oil over medium heat. Flip after 2 minutes, cooking until heated through.
You might also enjoy this Venison Steak Pot Pie and Venison Teriyaki Meatballs for a delicious weeknight dinner.
Grilled Venison Chops are easy enough for any night of the week and are tender, juicy and flavorful.
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Grilled Venison Chops
Ingredients
- 10- 12 venison chops
- 3 tablespoons olive oil
- ½ cup Steak Rub
Instructions
- Prepare a grill fire to 300° using pecan or hickory for smoke flavor.
- Pat venison dry with paper towels.
- Brush both sides with olive oil.
- Mix up the steak rub and sprinkle over the chops on both sides.
- Cook venison chops over indirect fire with the lid closed about 5 minutes.
- Turn the chops and continue to cook until desired doneness is reached. We cooked ours to about 135° using a digital meat thermometer.
- Remove from grill and rest 5 minutes before serving.
Notes
- Store leftover venison chops in an airtight zip top bag or container in the refrigerator up to 3 days.
- Reheat in a skillet coated with olive oil over medium heat. Flip after 2 minutes, cooking until heated through.
We had just come into some Venison, from some friends that go hunting often, so I was looking for a good recipe that would be pretty simple. I absolutely recommend this one, because the meat turned out incredible! Wow, I am still blown away!