Grilled Venison Steaks and Sweet Potatoes

Recipe provided by Duck Head and David Cannon, a fly fishing expert.


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  • 6-8 Venison steaks
  • Big Green Egg Citrus & Herb Seasoning to taste
  • 2 tbsp extra virgin olive oil
  • 2 sweet potatoes sliced thin
  • 1 tbsp fresh rosemary
  • Salt and pepper to taste


Set the EGG for direct cooking (without the convEGGtor) at 350°F/177°C.


Season your venison steaks to taste with olive oil and Big Green Egg Citrus & Herb Seasoning.

Cut sweet potatoes into thin pieces. Rub slices with olive oil, salt and pepper to taste. Place directly on the grid and grill for 10 + minutes turning frequently until tender. Sprinkle with fresh rosemary and remove from heat to rest.

Add the steaks to the grate after the potatoes have been cooling for about 5 minutes. Sear on both sides for about 2-3 minutes or until internal temperature reached 145°F/63°C -165°F/74°C

Plate and serve!

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