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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.

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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.

Platter of venison steaks, meat fork on a napkin.

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

Sheet pan with seasoned (raw) venison chops.

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.

Grilling venison chops.

STEP 5 Cook venison chops over indirect fire with the lid closed about 5 minutes.

Bone in venison steaks on a grill in a circular pattern.

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.

Platter of grilled venison chops.

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.

Platter of bone in venison steaks salt and pepper in background.

Grilled Venison Chops are easy enough for any night of the week and are tender, juicy and flavorful.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Grilling venison chops - placed in a circle.
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5 from 3 votes

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.
Prep Time5 minutes
Cook Time10 minutes
Additional Time5 minutes
Total Time20 minutes
Course: Venison
Cuisine: American
Keyword: bone in venison medallions, bone in venison steak, venison medallions, venison steak
Servings: 5 Servings
Calories: 441kcal
Author: Milisa

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

TIP: Venison will be the most tender and juicy if it is not over cooked. Use a digital thermometer, cooking between 135° for medium rare to 145° for medium.
  • 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.

Nutrition

Serving: 1g | Calories: 441kcal | Protein: 68g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 183mg | Sodium: 128mg

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One Comment

  1. 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!