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I love to either grill or slow smoke my wild game. For the animals that have tougher meat like goose or wild turkey I usually brine fr about 48 hours in buttermilk. It seems to help with gaminess of them. I agree with John in using tongs to flip and check with finger on face. I also like to remove from the heat source an wrap in foil and let the meat rest for about 5-10 minutes before I dive in and it is so wonderful. If cooking over an open campfire grab your potato with the skin on and throw in the coals for about 45 minutes and then venison and potatoes is awesome.