This got my kids from not eating venison to asking for it before all other meats.
Ready the charcoal grill, (I use a chimney starter to not have stray lighter fluid fumes)
When the coals are set to cook, spread them out, heat the grill wires with the cover on a few minutes, get some good venison steaks very well trimmed of all tallow, silver skin or fat. Then season them heavy on both sides with nothing but Lowry’s seasoning salt. Trust me they can be orange[/i:21hmg41e]. It’s what makes for the outer seared crust similar to what you might see on a steakhouse steak.
Cook the steaks over direct heat with the cover on, and while it cooks add some unsoaked dry hickory chips to the coals, not directly under the meat.
Allow both sides to sear but don’t cook it through to well done.
Serve cooked to your liking, but keep in mind that with lean meats with little fat, your only source of moisture and most flavor is in the blood. If it’s all cooked out or dry, your flavor went with it.
If you like, top it off with a pat of salted butter while it’s still hot.