Grilling Game Meat

[paleoman]

#2783

OK, since I started this tradbow adventure, the meat locker is not exactly full. Most of what I have killed in the past has been turned to jerky, roasts in the crockpot or stirfry. I’ve never grilled it in the summer. Do any of you and how’s it (specifically venison) come out? I’m thinking it’d be dry w/o some help?

[David Coulter]

#12987

Paleo,

I love to grill venison. The best things for me at the tenderloins, of course. Go for rare and remember that meat continues to cook when it’s off the fire. I like to start off with a real hot grill, lay the meat on and pretty soon after, flip it and turn the heat down. I’m cooking on propane, so I grill the meat near the front and I turn the heat down by turning the front burners either off or on low and turning up the back burner. My grill also is hotter on the right than the left, so that helps me regulate the cooking. I also try to get everything and everyone to the table before the meat comes off.

I generally use a simple Italian dressing or oil and vinegar to marinate the meat.

Don’t walk too far and forget about it. When things start to cook, it can happen quickly.

Have fun! best, dwc

[Steve Capps]

#13295

Grilling is my go to for venison. My wife doesn’t like the smell of it in the kitchen. I use charcoal. Just keep a close eye. It cooks faster than beef.

[David Fudala]

#13718

I have a special ritual that I perform when I’m fortunate enough to have a backstrap or two in the freezer come summer (Which hasn’t happened in a few years!?!?). I take the thicker side of the strap, about 12-14 inches long and double butterfly it out. This results in a thinner, flat and opened up, cut of meat. Then I spread out a layer of diced onion and minced garlic over the meat. Then I roll this around my grills rotisserie bar, wrap it in bacon and throw it on over medium high heat. I don’t time this or temp check it but since the meat is thinner it usually doesn’t take a very long time. While cooking, I baste the meat with a mixture of melted butter and olive oil. After this it’s done and I’ve been fortunate enough to find some, I slice the steaks and smother them in a wild morrel gravy. Steamed asparagus and nice glass of red wine and I’ve made a meal worthy of a Whitetail!!! Bon Apetite!

[Ptaylor]

#13783

Definitely grill deer up! With bigger cuts, like the muscle groups off the femur, I don’t have a band saw and usually bone out the meat. So I cut each muscle out, you know how you can kind of separate them by sight from the silverskin. Anyway, my friends Matt and Shannon showed me an awesome recipe from a doe he killed last year.

Take one of those big roasts, roll it in olive oil, then roll it in crushed black trumpet mushrooms (also called black chanterelles, any very fragrant mushroom would work). Put it directly over hot coals so the outside sears. This will lock in the juices. Then move it off to the side and cook it with indirect heat at a lower temp for a while (not exact on time, cause it will depend on size). Keep it rare-pink inside. It will be tender and delicious!!!

[John Dilts]

#13888

Don’t keep turning it. Only flip once if possible. Med rare or Rare. and don’t use a fork to turn it use a flipper. Should feel like pushing on the tip of your noose for rare check bone for med. rare.

[wojo14]

#14004

I love grilled venison!

I marrinated it beer overnight, then salt and pepper. Turn at 4 min, butter. Let it go another 4 min…then eat! It comes out med.

Burgers are great too! Dice up some good bacon and mix it in the venison with a little aged shreaded chedar. Stay super moist and jucy!8)

[paleoman]

#14055

You guys have me wanting to go look for rd kill now:lol: Thanks for all the good info. I will use it.

[Don Thomas]

#14174

Grilling is one of my favorite ways to cook venison, and I agree with most everything that has been said. Personally, I like to reserve grilling for the tender cuts–backstrap and tenderloin. Everything else usually benefits from some slow cooking. There are all kinds of marinades and sauces, but with good venison, less is usually more. Outdoor grills and campfires are great, but I find that I have more control in a heavy cast iron pan over a gas flame stove. The window between perfect and over-cooked is narrow with wild game because of its low fat content. When using a meat thermometer, I aim for an interior of 130 degrees. Make sure everything else for the meal is ready to go and on the table, and serve at once. Don

[David Becker]

#14180

Good golly you fellows are making me hungry. We are going to grill up some beef steaks on the grill tonight, but cow is a pale imitation. It was a sad day when the last package of deer meat went in this house.

I’ve got nothing to add to this other than to add a hearty “ditto” to the part about the window between perfect and over-cooked being pretty darn narrow.

[skifrk]

#14353

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.

[wojo14]

#14674

I second the cast iron skillet!

I made up those bacon cheddar deer burgers at trout camp this year on a cast iron skillet on our camp fire! They were cooked to perfection! A big hit!8)

[William Warren]

#15170

I agree with grilling the backstraps,tenderloins and steaks and that has been covered very well already. If you want to try larger cuts my method for that is to use indirect heat and plenty of hickory or applewood smoke. Since venison is very lean I use bacon to help keep it moist. I usually poke a few holes on the meat and insert cloves of garlic. Salt and pepper to taste or apply you favorite rub and then cover completely with bacon. I place this in the smoker opposite of the burner and smoke at about 290 degrees until my meat thermometer says it is rare to medium rare. (a whole shoulder bone in might take 2-3 hours) As mentioned before it will continue to cook so keep that in mind. When done the bacon will be black. You can eat it but I don’t care for it. The venison is what I’m after.

[David Fudala]

#15197

Lest we not forget, the first time we humans cooked wild game, it was over an open flame… Not a crock pot! LONG LIVE THE GRILL!!!

[David Coulter]

#15436

I love the fire, but from what I understand a crock pot is a good way to cook a groundhog. I hope to try that this summer or maybe in a dutch oven. Anybody have any favorite recipes for whistle pigs? dwc

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