Cook the perfect venison tenderloin on the Blackstone Griddle with Blackstone Brooklyn Steak and High Plains Steak Seasoning. Served with sautéed mushrooms, onions, and asparagus seasoned with Blackstone Essential Blend, this easy wild game recipe delivers a tender, flavorful meal that’s perfect for hunters, outdoor cooks, and steak lovers alike.
There’s something special about cooking wild game on the Blackstone.
Venison has a flavor all its own—lean, tender, and rich without being overpowering. When you start with a quality backstrap or tenderloin, you don’t need complicated ingredients. You just need the right seasoning, high heat, and a little patience.
For this cook, I kept it simple using two of my favorite Blackstone seasonings: Brooklyn Steak and High Plains Steak. Together they create the perfect crust while letting the natural flavor of the venison shine.
To round out the meal, I paired it with fresh asparagus and sautéed mushrooms and onions, seasoned with Blackstone Essential Blend. It’s a simple side that complements the venison without stealing the spotlight.
This is one of those meals that proves you don’t need a fancy steakhouse to enjoy an incredible dinner. Just a Blackstone, a few quality ingredients, and a little time around the griddle.
🛒 Ingredients
Venison
- 2 venison tenderloins (or backstrap medallions)
- 2 tbsp avocado oil or olive oil
- 2 tsp Blackstone Brooklyn Steak Seasoning
- 2 tsp Blackstone High Plains Steak Seasoning
Vegetables
- 1 bunch fresh asparagus, trimmed
- 8 oz mushrooms, sliced
- 1 sweet onion, sliced
- 1 tbsp avocado oil
- 2 tsp Blackstone Essential Blend Seasoning
Optional:
- Butter for finishing
- Fresh parsley for garnish
👨🍳 Directions
1. Prepare the Venison
Pat the venison dry with paper towels.
Lightly coat with oil before generously seasoning both sides with the Brooklyn Steak and High Plains Steak seasonings.
Allow the meat to rest for about 15 minutes while the griddle heats.
2. Cook the Vegetables
Preheat the Blackstone to medium heat.
Add a little oil and place the mushrooms and onions on one side of the griddle.
Season with Blackstone Essential Blend and cook for 8–10 minutes until the onions are caramelized and the mushrooms are golden.
Add the asparagus during the last 5–6 minutes of cooking, turning occasionally until they’re tender-crisp.
Move the vegetables to the warming zone.
3. Sear the Venison
Increase the heat to medium-high.
Place the tenderloins on the hottest part of the griddle.
Cook approximately:
- 3–4 minutes per side for medium-rare
- 4–5 minutes per side for medium
Avoid overcooking—venison is at its best when served medium-rare.
If desired, add a small pat of butter during the final minute for extra richness.
4. Rest & Slice
Remove the venison from the griddle and let it rest for 5–10 minutes.
Slice against the grain into medallions and serve alongside the asparagus and mushrooms.
🌟 Bright Spots Pro Tip
Less is more with venison.
Because it’s naturally lean, the goal is to develop a flavorful crust while keeping the center tender and juicy. A quick, hot sear followed by a short rest is the key to getting restaurant-quality results every time.
The Perfect Venison Dinner on the Blackstone
One of my favorite things about cooking outdoors is taking simple ingredients and letting them speak for themselves.
That’s exactly what this venison tenderloin does.
If you’ve never cooked venison on a Blackstone, you’re missing out. The flat-top griddle creates an incredible sear while locking in the natural juices, giving every bite a rich, tender texture that’s hard to beat.
For this recipe, I reached for Blackstone Brooklyn Steak Seasoning and High Plains Steak Seasoning. Together, they create a bold, savory crust without overpowering the meat. Venison has a unique flavor that deserves to be the star of the plate, and these seasonings complement it perfectly.
No steak dinner is complete without great sides.
Fresh asparagus, sautéed mushrooms, and sweet onions are cooked right alongside the venison using Blackstone Essential Blend Seasoning. The vegetables pick up just enough caramelization from the griddle to balance the richness of the meat while keeping the meal fresh and satisfying.
This is the kind of dinner that reminds me why I love cooking on the Blackstone. Everything cooks together on one surface, cleanup is simple, and there’s something rewarding about creating a meal like this outdoors.
Whether you’re celebrating a successful hunt, sharing dinner with family, or simply enjoying the outdoors, this recipe is one you’ll come back to again and again.
Fire up the Blackstone, enjoy the process, and don’t be afraid to keep it simple.
Sometimes the best meals are the ones that let quality ingredients do the talking.
Until the next one… we’ll see ya.
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