16 Easy Grill Recipes | Venison, Chicken, & More

Summer is our favorite time to whip up our favorite marinades and throw an easy dinner on the grill. I know you’re going to love these 10 easy grill recipes for venison, chicken, and more!

As the warm weather rolls in and the days grow longer, grilling season is HERE and grilling is one of our favorite things to do as a family. Grilling dinner outside while our daughter, Madi, and Sadie (our family pup) play outside is the best, honestly.

From the rich, smoky flavors of a charcoal grill to the quick and convenient cooking of a gas or electric grill, or our favorite, wood pellet grill (we do have a Traeger!), there’s a type of grill suited for every taste and occasion. Whether you’re grilling classic burgers and hot dogs, experimenting with succulent seafood, or savoring perfectly seared steaks and vegetables, the possibilities are endless. Each type of grill offers its unique benefits, ensuring that every grilling experience is as enjoyable and flavorful as the season itself.

WHAT TYPES OF FOOD CAN YOU GRILL?

Grilling is a versatile cooking method that allows you to prepare a wide variety of foods. It brings out the natural flavors of foods and adds a unique, smoky taste that enhances any dish. Whether you prefer meats, seafood, vegetables, or even desserts, the grill offers a multitude of delicious possibilities. Here are some of our favorite ingredients to grill:

Meats (of course): You can get super creative with how you grill your meats. Venison, beef, pork, chicken, elk, and even lamb make great meats to cook up on your grill. We love grilling venison backstrap, chicken and even pizza! Lastly, take your taco night up a notch and grill some flank steak or a skirt steak and serve on your tacos for a quick and delicious weeknight dinner. So good.
Seafood: There are several ways to grill up seafood and many prefer the grilling method. Fish, shellfish, and others (such as muscles and crab), cook up great on a grill. We love adding grilled shrimp in our foil pack meals or grilling salmon.
Vegetables: We LOVE a good grilled veggie. You can easily cook up corn on the cob, potatoes, zucchini, peppers, asparagus and even grilled romaine lettuce for salad is an elite move.
Fruits: YES, grilled fruit is such a game changer. I highly recommend trying my grilled fruit kabobs if you haven’t yet. Grilled peaches and pineapple are also always a hit, perfect for dessert!
Cheese: I mean what is better than cheese? Cheese that is grilled! There are specific cheeses that are meant to be grilled such as halloumi, feta and of course queso blanco.

TIPS AND TRICKS TO GRILLING

Grilling can be both an art and a science. Here are some tips and tricks to help you become a grilling master:

Preparation

Clean Your Grill: Start with a clean grill to prevent sticking and off-flavors. Use a grill brush to scrape off any residue.
Preheat the Grill: Always preheat your grill for about 15-20 minutes before cooking. This ensures the grill is hot enough to sear your food and create those desirable grill marks.
Oil the Grill Grates: Use a paper towel soaked in oil to coat the grill grates. This helps prevent sticking.

Choosing the Right Fuel

Charcoal: For a smoky flavor, use charcoal. Lump charcoal burns hotter and cleaner than briquettes.
Gas: For convenience, use a gas grill. It heats up quickly and allows for better temperature control.
Wood Chips: Add soaked wood chips to your charcoal or in a smoker box on a gas grill for extra flavor.

Cooking Techniques

Direct vs. Indirect Heat: Use direct heat for quick-cooking items like steaks and burgers. Use indirect heat for slower-cooking items like whole chickens or ribs. Direct heat means over an open flame, indirect means placed on a zone on the grill that isn’t lit but is very hot (like an oven).
Temperature Zones: Create different heat zones on your grill by piling more coals on one side or adjusting the burners. This allows you to sear and then move food to a cooler area to finish cooking.

Managing Food on the Grill

Don’t Overcrowd: Leave space between items to ensure even cooking and prevent steaming.
Use a Meat Thermometer: Check the internal temperature to ensure food is cooked safely and to your desired doneness.
Let It Rest: Allow meat to rest for a few minutes after grilling to let the juices redistribute.

Enhancing Flavor

Marinate: Marinate meats for at least 30 minutes to add flavor and tenderness.
Season Generously: Use dry rubs, herbs, and spices to enhance the natural flavors of your food.
Basting: Brush food with marinades or sauces during the last few minutes of grilling to add moisture and flavor.

Experiment and Have Fun

Experiment with different foods, marinades, and grilling techniques to find your favorite combinations. Grilling is not just about cooking; it’s about enjoying the outdoors and spending time with friends and family.

By following these tips and tricks, you’ll be well on your way to mastering the grill and impressing your guests with delicious, perfectly cooked meals.

LET’S GET GRILLING

Venison foil packs opened on black camping plates with forks

Venison Foil Packet Meals

Venison Foil Packet Meals are a versatile, low mess way to make dinner fun with ground venison. Make them camping or at home!

Grilled Deer Backstrap

This grilled deer backstrap juicy, tender and absolutely incredible. The key is the perfect internal temperature and delicious marinade.

Sliced grilled venison backstrap on wooden cutting board with plates around it

Venison Burger

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Grilled Fruit Kabobs w/ Sweet & Spicy Glaze

These grilled fruit kabobs are charred on the grill for amazing flavor and then brushed with a sweet and spicy glaze. Perfect for a side or light dessert!

grilled fruit kabobs on a white plate with charred lime

Venison smash burger on a wooden board surrounded by French fries and burger sauce

Uncle Momo’s Venison Smash Burgers

Talk about a flavor explosion with these Smash Burgers! Caramelized ground venison patties get layered with onions and American cheese.

Smoked Venison Roast

We love making this smoked venison roast in our pellet grill/smoker with deer roast. It gets kissed with smoke and is flavored with an incredible rub. Serve on a toasted brioche bun with your favorite barbecue sauce and pickles for the most delicious sandwich.

Grilled Chicken & Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta and an easy, homemade dressing.

The Juiciest Elk Burgers

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Some really simple tips and tricks will make these the best ever.

juicy elk burgers with lettuce, tomato and cheese cut in half on a wood and slate board with a white background

Traeger Grilled Chicken Thighs

This easy chicken recipe for the Traeger is the best for bone in, skin on chicken thighs. Use it for any wood pellet grill.

Southwest Pasta Salad w/ Grilled Chicken

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken and a kick!

southwest pasta salad in a white bowl with a wood spoon on a cream counter

Traeger grilled pizza recipe cut on a marble slab with fresh basil

Traeger Pizza Recipe

This is the best Traeger pizza recipe. Learn how to make homemade pizza right on your wood pellet grill for the best pizza night ever.

Honey Mustard Chicken Kebabs

Super simple Honey Mustard Chicken Kebabs are made with juicy pieces of grilled chicken breast on a kebab covered in honey mustard sauce. This recipe is paleo & gluten-free.

traeger smoked salmon with a sweet and spicy glaze on a blue plate and a lime

Traeger Salmon Recipe With Sweet & Spicy Glaze

Try this easy Traeger salmon recipe with a sweet and spicy glaze that’s seriously addicting. The fish gets kissed with smoke and the sweet heat from the glaze.

Traeger Pie Tutorial

Check out this Traeger pie tutorial and learn how to bake a pie right on your wood pellet grill from start to finish. It’s super easy.

blueberry pie on a grey counter in a black pie dish

The Ultimate Guide To Cooking Venison Steaks On A Traeger

Every wonder how to cook perfect venison steaks on a Traeger? This pellet grill deer steaks recipe is foolproof!

Smoked Venison Meatballs

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.

How to Make The Juiciest Elk Burgers

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Really simple tips and tricks will make these the best burgers ever.

This post has been sponsored by The Honest Bison. All thoughts and opinions remain my own, and I’m proud to partner with brands I know and love.

Working with the wild game meat you have on hand is actually really fun. Learning how to make the juiciest elk burgers is a great place to start because they’re so simple and easy to throw together for burger night. All you need to do is add a bit of extra fat and the right seasonings.

People tell me all of the time that they have NO earthly idea what to with all of the wild game meat they have in the freezer. Whether you’re a hunter, know a hunter, or you’re trying to eat higher quality protein, it can be daunting to cook with something other than beef or chicken. These elk burgers, my trusty venison burger recipe, and Uncle Momo’s Smash Venison Burgers are the best ever.

We love making burgers all throughout the year. These burgers are always best paired with some delicious pasta salad, a fresh quinoa tabbouleh, or my crispy scored potatoes.

burgers with lettuce, tomato and cheese made from on a wood and slate board with a white background

WHY ELK & HOW CAN I MAKE SURE IT ISN’T DRY?

First and foremost, always use elk that’s been processed properly.

Cooking with elk meat can offer several advantages and unique benefits compared to more common meats like beef, pork, or chicken. Elk is a great choice for cooking because of its nutritional benefits, flavor, sustainability and versatility. Plus it is lower in fat and has anti-inflammatory properties so it is also great for your health.

It’s important to use elk meat that has been processed properly. A big reason meats like venison and elk can taste gamey is because they aren’t handled properly in the field.

That’s why I love getting my elk from The Honest Bison. They ethically source bison, elk and venison. Since they holistically raise the animals with their ranch partners they’re able to sell the meat all over the USA. You know you’re getting a piece of meat that was handled properly, which is why my meat never tastes overpoweringly gamey when I use theirs.

If you’d like to learn more about properly dressing animals in the field, this is a great resource.

If you are wondering how to make your burgers so the meat isn’t gamey and dry as a hockey puck? I’ve got you, friend! This tip may surprise some people. I actually fold cold, grated butter into my ground elk meat. Before you freak out – it’s less than a tablespoon per patty. And I always use grass fed butter, or you could use ghee for a dairy free version. What this trick does is distribute fat all over the meat making each bite succulent and juicy. TRUST ME ON THIS.

Lastly, you can’t overcook elk because it doesn’t have enough fat in it. Make sure to pull your burgers when they reach an internal temperature of 140F-145F – that’s medium. It will keep cooking a bit. If you like your meat more rare, go for it, just make sure you’re being safe!

For more on my venison and wild game burger tips, check out this video:

I promise you wild game tastes so much better than storebought meat. That’s why I created the 4 Best Wild Game Burger Recipes. Grab the FREE download and try them! There are recipes for elk, venison and bison included.

INGREDIENTS AND KITCHEN TOOLS

Ground elk meat

Sea salt

Black pepper

Very cold grated butter, divided*

Pepper Jack cheese (or cheese of choice)

Hamburger buns (I recommend brioche buns)

For serving – spicy mayo or my Whole30 special sauce, lettuce, tomato

Kitchen Tools:

raw elk burger on a white plate with butter in the middle on a white plate

STEP BY STEP

Step 1: Preheat a grill, cast iron skillet or flat top over medium-high heat.

Step 2: Add the elk to a bowl with the salt and pepper.

Step 3: Shape the ground meat into 4 evenly sized patties.

Step 4: Add a quarter of the grated butter to the center of each burger and fold it in half. Shape into a disc again, making sure all of the butter is now in the inside of the burger. Repeat for each burger.

Step 5: Place the burgers on the grill and grill for about 4 minutes per side or until they’re medium temperature (140-145F). During the last 2 minutes on the second side, add a slice of cheese to each burger.

Step 6: Serve with any desired toppings on a bun.

HOW TO SERVE

Add your favorite toppings and serve up with your favorite sides for a delicious dinner and hit at your next cookout.

an elk cheeseburger with a bite out of it on a board.

STORING AND REHEATING

These elk burgers will store well. Just put in an airtight container and store in the refrigerator for 3-5 days. Reheat in the microwave when you are ready to eat. Serve on another bun or over a salad to switch things up!

OTHER RECIPES YOU’LL LOVE

Don’t forget to get my Venison Burger Recipe or pre-order my new cookbook, Venison Every Day!

juicy elk burgers with lettuce, tomato and cheese

How to Make The Juiciest Elk Burgers

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Some really simple tips and tricks will make these the best ever.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 burgers 1x
Category: Burger
Method: Grill
Cuisine: American

Scale

Ingredients

1 lb. ground elk meat
1 tsp. salt
1/2 tsp. black pepper
3 Tbsp. (very cold) grated butter, divided*
4 slices Pepper Jack cheese (or cheese of choice)
4 hamburger buns (I recommend brioche)
For serving – spicy mayo or my Whole30 special sauce, lettuce, tomato

Cook Mode Prevent your screen from going dark

Instructions

Preheat a grill, cast iron skillet or flat top over medium-high heat.
Add the elk to a bowl with the salt and pepper.
Shape the ground meat into 4 evenly sized patties.
Add a quarter of the grated butter to the center of each burger and fold it in half. Shape into a disc again, making sure all of the butter is now in the inside of the burger. Repeat for each burger.
Place the burgers on the grill and grill for about 4 minutes per side or until they’re medium temperature (140-145F). During the last 2 minutes on the second side, add a slice of cheese to each burger.
Serve with any desired toppings on a bun.

Notes

You might want to grate your butter ahead of time and store in the fridge right until you need it so that it stays firm.

Nutrition

Serving Size: 1 burger
Calories: 385
Sugar: 3 g
Sodium: 839 mg
Fat: 19 g
Saturated Fat: 9 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 43 mg

this post was originally published in June 2019 and was updated in June 2024.

How to Cook Venison | Deer Meat 101

Learning how to cook venison? Learn info, tips and tricks that will give you the confidence from bestselling cookbook author Allie Doran.

venison chops on a white plate with salt and thyme

So many people come to me and they want to learn how to cook venison. They ask me, “Allie, how do I cook deer meat so that it isn’t gamey?”. And I always say, it depends what you’re cooking!

If you want to dive right in, become an expert and gain confidence quickly, grab a copy of my book, Venison Every Day.

What’s the best way to cook deer meat?

There is no one way to cook venison but a really good rule of thumb is to cook steak and tender cuts hot and fast and to cook large and tough cuts low and slow.

If you’re a visual learner my YouTube Channel is a great resource, too.

Things to learn about how to cook venison | The right ingredients matter

So, if you have a nice, tender venison tenderloin/backstrap, all you really need to do is sear it in a hot cast iron pan, baste with herb butter (made with unsalted butter & fresh herbs, such as rosemary, parsley or thyme), garlic cloves, season with salt, pepper and a bit of lemon juice. Get a full recipe + tutorial here.

But if you have a nice roast from a shoulder, rump or neck, braising (cooking low and slow with a bit of cooking liquid) is your friend.

How to cook different cuts of venison so it’s tender, juicy and full of flavor

Cooking venison steak, venison backstrap/loin and tenderloin

Let’s talk about a few tips when cooking with tender cuts like steak, backstrap/loin and tenderloin. First and foremost it is very important to understand that you don’t want to cook/season deer steak the same way you would a beef steak. A lot of recipes call for an array of sauces like soy sauce and worcestershire sauce, but in my opinion, you don’t need those to make a banging venison steak. The best way to treat this meat is to pat it dry with a paper towel, season lightly with salt and black pepper, and use high heat and cook it to medium-rare or even rare plus. This means stopping the cooking process when the internal temperature reaches about 113-120F. Let set at room temperature to let it rest and then cut into slices. I love to season with some flake sea salt and fresh lemon juice! NOTE: You want to make sure you’re cooking on high heat and not medium heat so you get that perfect sear to the outside of your meat. Check out my Venison Steak Recipe for the most juicy and delicious steak.

You can cook tender cuts on the stovetop, in a cast iron skillet (my favorite) with a few tablespoons of oil (such as duck fat, avocado oil or clarified butter, just NOT olive oil), we always enjoy grilling venison (or you can use a cast iron pan ON the grill, even better), or in the oven. Sometimes I also like to smoke tenderloin and backstraps whole and my cookbook has a great method for roasting them for a show-stopping main dish.

Cooking tough, large and roast cuts

When I have a large, tough cut I like to roast it whole or sometimes break it down into stew meat for venison stew, venison veggie soup and venison bourguignon. I also love to grab a good marinade and make kebabs out of the stew meat.

When you’re learning how to cook venison roasts and large cuts like shanks you want to make sure you’re using a really nice braising liquid. One of my tips from this post is to make sure you have acid, fat and good seasoning. So I like something with liquid like red wine or red wine vinegar, garlic, thyme and I always sear roasts first in high quality and high heat tolerant fat like tallow, ghee, avocado oil or clarified butter. Follow the instructions in my Venison Shanks recipe by roasting low & slow to lock in the moisture for the most juicy, fall-apart tender venison shanks you will ever have!

taking a slice of venison lasagna out of a pan

Should you soak deer meat before cooking?

I don’t think soaking is necessary if you’ve had a clean kill, expert field dressing and good processing. After my husband harvests and field dresses his animal, he gets it cold fast, we let it hang about 3-7 days and then it gets processed. I’ve never soaked in water/ salt water nor do I rinse any meat in my kitchen.

HOWEVER, sometimes people still tell me they think venison is “gamey” (read more here). If you have a particularly “flavorful” animal due to factors like age, hormones, diet, lifestyle, shot placement, etc to my surprise, soaking meat in buttermilk before cooking can be a great trick to have up your sleeve.

Read or watch more here

What do you do with ground venison or deer burger meat?

There is so much you can do with ground venison. I always recommend that if you are a family that eats a lot of ground beef, process a lot of your venison into ground. It’s a great way to save some money and eat more sustainable and nutritious meat.

But, don’t cook your ground deer meat like beef when you’re learning how to cook venison. Check out these awesome ground venison recipes to get your started or grab a copy of my book on Amazon!

Tools to help you successfully cook a venison steak

Meat Thermometer
Cast Iron Skillet or Frying Pan

What to Serve with you Favorite Wild Game

I love eating my wild game as is without lots of additional spices and seasonings. Over here we are all about embracing the flavor of the meat and keeping it sweet and simple. If you are looking for some simple and delicious side dishes to make there are some great options:

I hope this helped you learn how to cook venison more confidently! Send me a DM on Instagram or comment below if you need more help!

This post was originally published in June 2022 and has been updated in October 2023.

Elk Ribeye Steak with Fresh Peach Salsa

This Elk Ribeye Steak is tenderized with a cilantro lime marinade and perfectly grilled to medium rare. It’s topped with juicy, fresh peach salsa.

grilled avocado and grilled elk ribeye with fresh peach salsa on a white plate

WOW. Just WOW, you guys. Elk steak is genuinely my favorite kind of steak. And this elk ribeye steak with peach salsa is no exception. It’s crazy juicy, flavorful, tender and the fresh peach salsa adds a layer of interest and brightness.

This post is sponsored by The Honest Bison. As always, all thoughts and opinions remain my own and I’m proud to partner with brands that I love.

The first time I had elk was on my honeymoon. My husband, Jared, and I went to Jackson Hole, WY (here’s our restaurant guide, BTW) and we each got the elk medallions at one of our favorite restaurants, Snake River Grill.

We obviously eat venison all of the time, but I was surprised with how tender, sweet and mild the elk tasted comparatively. I thought this was just because of the restaurant preparation.

Turns out – I was wrong! Elk really just is that delicious and you can do it at home!

elk steaks on a cream board with cilantro and lime halves

I’ve been partnering with my friends at The Honest Bison for about 6 months and I’ve had the pleasure of tasting different cuts of elk that they humanely source and ship. A lot of you have told me that you love working with wild game, but you aren’t able to get your hands on what you want when you want. Or, you might not have a hunter in your life. I started working with them so I could give you a resource and I’ve been LOVING it.

Unfortunately, Jared hasn’t had the opportunity to go on an elk hunt (yet!) but that hasn’t stopped us from having elk meat at home.

elk steaks marinating in cilantro and lime

What part of the body does the ribeye steak come from?

For this recipe, I used The Honest Bison’s elk ribeye. Ribeye steaks are harvested from the rib section of the animal. Some come bone in but these were boneless. They’re great because they generally have a bit more marbling, or fat distributed throughout.

If you’re using your own elk meat and don’t have ribeye steak, the marinade I use here would work on almost any cut. Flank steak, medallions, strips – whatever. More on the marinade in a minute.

grilled elk steaks fresh off the grill on a baking sheet

How do you tenderize elk steak?

Even though the ribeye does have more fat than other cuts of meat, you still need to work harder to tenderize it than you would with beef. I simply use a really great marinade with plenty of fat (olive oil) and acid (lime). The olive oil adds needed fat and the acid helps break down the tissue, resulting in a more tender cut of meat.

Also – please make sure you don’t overcook the ribeye. I prefer my steaks between rare plus and medium rare – 125-135F. I really don’t recommend cooking wild game steak over 135F. That’s generally the most common reason you get that “gamey” flavor.

What’s in the fresh peach salsa?

This peach salsa is SUPER duper easy. All you do is chop up some peaches, cherry tomatoes, jalapeno, and cilantro and top with lime juice, honey or agave, and olive oil.

I serve the elk ribeyes topped with the peach salsa and a grilled avocado is a great addition to the plate.

cutting into an elk ribeye on a white plate

You’ve got to check out my smoked venison tenderloin and my juicy elk burgers, too!