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Grilled springbok steaks with rosemary and lemon.
Perfectly grilled venison steaks

Grilled Venison or Antelope Steaks with Rosemary

Author: Flavelo
Recipes Main Courses
Springbok meat is lean, fine-textured, and slightly sweet. Because these animals are wild and active, the meat is almost entirely fat-free, so the secret lies in a quick, hot sear and proper resting. If you overcook it, it's game over!
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine South African

Ingredients

Equipment Needed

  • Grill or grill pan
  • Meat thermometer (recommended)

Instructions

1 ✓

Mix the oil, garlic, rosemary, and lemon juice. Coat the meat and let sit for 30 minutes.

Tip: The acid starts to tenderize the fibers, but don't leave it for hours or it becomes mushy.
2 ✓

Wipe the marinade off the meat (especially the garlic, which burns). Grill over high heat for 3-4 minutes per side.

Tip: Wet marinade prevents searing.
3 ✓

Remove from grill and rest for 5-10 minutes before serving.

Tip: Resting redistributes the juices.

Recipe FAQ

How much should I cook it?
Game meats are best eaten medium-rare. Because of the lack of fat, well-done meat will be tough as shoe leather.

Ingredients

  • 4 whole Venison or Antelope Steaks (approx. 6 oz each)
  • 2 tbsp Olive Oil
  • 2 cloves Garlic (crushed)
  • 2 sprigs Fresh Rosemary
  • 1 tbsp Fresh Lemon Juice
  • 1 pinch Kosher Salt and Black Pepper