With Lemon & Herb Seasoning
by Andrea Alden
Preheat the grill to 300°F and prepare to use the indirect grilling technique.
Rub the venison steaks with a generous amount of Lemon & Herb Seasoning, salt, and pepper to taste. Place the halved sprouts on a baking sheet, cut-side-up, drizzle with butter, then salt and pepper to taste. Flip the seasoned sprouts over, then pour the water into the baking sheet.
Place both the venison steaks and brussel sprouts onto the grill over the unlit burners (indirect heat) and close the grill lid. Cook for approximately 35 to 40 minutes, or until the venison has reached 140°F. Remove the venison from the grill. If the brussel sprouts are cooked through and slightly caramelized on the cut side, remove them from the BBQ. If not, wait until the venison is finished on the SIZZLE ZONE™ before removing.
Preheat the Infrared SIZZLE ZONE™ and sear the steaks over direct heat for 1 to 2 minutes per side, until grill marks have formed.
Rest the venison steaks for at least 5 minutes before serving with the brussel sprouts and your favorite side dishes.
Using the reverse sear technique
Sear over high heat
Serve with your fave sides
Caramelized sprouts are good!
Do the Mashed Potato
Try This Recipe with Mashed Potatoes
can’t decide what was my favorite part of this meal. Cooking and eating these Venison
Steaks With Lemon & Herb Seasoning, or setting up the photography. Oh, who
are we kidding, it was eating it all. This recipe was a great way to relive
experiencing venison for the first time. Tell us about your first experience
with an uncommon meat (game, or something unique). Share your experiences on
our social sites like our Grills Facebook Page or Grills Instagram using the
hashtag #BBQgame and #NapoleonGrill.
Featured In This Recipe