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Post by Woody Williams on Jun 23, 2009 12:26:17 GMT -5
Here is how I grill game meat..I use.... (two choices)
Gas Grill (Natural gas, propane etc)
Charcoal
Wood
Low - Med heat
Med - High heat
Other (please specify)
I want to know what people's opinions are on cooking (specifically grilling) different types of game meat and if you have any special recipes you want to share go ahead and post them.
I know there is a big debate over Gas vs Charcoal, so feel free to post up how you like to cook the game you worked so hard for. Deer, elk, bear, turkey, hog etc. Smoking meat beforehand, marinades, rubs and the like.
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Post by HuntMeister on Jun 23, 2009 14:25:21 GMT -5
Good post Woody! I am looking forward to everyone's responses! Love learning new ways / recipes to grill.
My preferred and only means of grilling at home is by Charcoal with the occasional wood chips thrown in. I keep threatening to buy a gas grill for periodic use as there is nothing quick about charcoal! I use one of those charcoal chimneys I think they call them with paper to get the coals started. I am convinced that fuel type starters impart a undesirable taste to the food.
As far as prep, no matter what kind of meat, I usually try to do some sort of prep, marinades are my favorite but sometimes I will do a rub too. Last years Antelope has been the exception, pretty dang tasty with just some salt, pepper and garlic powder sprinkled on just before hitting the grill.
I usually put the coals on one side of the ole weber grill. Then, I put the meat directly over the coals for a very short time to sear, turn them over to repeat on the other side. Once seared, I will put them on the other side of the grill off the direct heat where I monitor and turn frequently, with the lid on to smoke as much as possible, until I get close to med rare by internal temp, usually about 135-140 degrees. I will then remove them and let sit a few minutes before serving.
WOW, all this talk of grilling is making me hungry!!
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Post by Woody Williams on Jun 23, 2009 15:09:56 GMT -5
I haven’t tried this on any wild game yet but I’ve seasoned boneless pork loin back ribs with Weber's chipotle marinade. We really enjoy them. Pretty cheap meat too.. www.spiceadvice.com/weber/marinades.phpYou are right about the searing. That searing holds the juices in when you finish the cooking. |
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Post by Hoosier Hunter on Jun 23, 2009 16:09:18 GMT -5
If I have time I like grilling over Charcoal but most times it ends up being the gas grill. I like the taste of deer for what it is. I'm not into to marinades. To me marinated beef and deer all tastes the same.
For me deer has to be rare and salt & pepper only. Done this was is very tender and tasty for me.
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Post by danf on Jun 23, 2009 20:36:35 GMT -5
Charcoal here.
Biggest prep item is NEVER, EVER thaw venison (or any other game meat) in the microwave!
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Post by Hoosier Hunter on Jun 24, 2009 6:05:51 GMT -5
Charcoal here. Biggest prep item is NEVER, EVER thaw venison (or any other game meat) in the microwave! I vaccuum seal all my meat. So I just put the pack in luke warm water and it thaws in no time. |
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Post by dadfsr on Jun 24, 2009 7:19:28 GMT -5
Charcoal here. Biggest prep item is NEVER, EVER thaw venison (or any other game meat) in the microwave! I vaccuum seal all my meat. So I just put the pack in luke warm water and it thaws in no time. We do too but I have started adding in about 1/2 cup of olive oil and some roasting seasonings first-nothing like a little marinading going on while it's freezing/thawing. I started doing this before we got the vacuum sealer just to help keep the freezer burn down but it has really enhanced the overall taste and quality that we have kept doing it even with the vacuum sealer. BTW-true grilling is over charcoal or wood ;D I doubt that you will find many restuarants that do the top of the line grilling of meats that aren't using charcoal or wood. |
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Post by bschwein on Jul 8, 2009 10:20:42 GMT -5
I prefer charcoal with any type of meat
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Post by steiny on Jul 13, 2009 21:25:35 GMT -5
Charcoal, and keep it pretty rare.
Throw all of those marinades and fancy seasonings in the trash.
Good cuts of venison, like good steak, only need to be properly cooked with a little salt & pepper. A little horse radish on the side, like you do with prime rib, aint a bad deal either.
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Post by DEERTRACKS on Jul 14, 2009 14:30:40 GMT -5
Gas grill most of the time. Seared on both sides on high for a few minutes to seal in the juices & cooked over medium flame. Charcoal is the best though...........
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Post by firstwd on Aug 2, 2009 18:03:59 GMT -5
Over the weekend the adult Boy Scout leaders enjoyed (some of us over enjoyed) goose breast wrapped in bacon with a shot of salt, pepper, and garlic powder out of one dutch oven and baked fresh caught panfish with a dash of salt and lemon juice in the other dutch oven, along with side of sweet corn and beef steak tomatoes out of the garden.
As for the poll, when doing deer I prefer wood low to medium heat. Salt, pepper, chili powder and occasionally marinade in teryoki (sp) sauce.
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Post by omegahunter on Dec 16, 2009 13:52:20 GMT -5
Durkee Grill Creations Steak Seasoning at 400 degrees on gas grill until rare to medium rare.
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Post by featherduster on Dec 24, 2009 17:40:59 GMT -5
Try using the RON POPIEL SET IT AND FORGET IT ROTISSERIE. We make our own rub out of garlic, pepper,coarse salt,thyme,cumin,and anything else my wife throws on there.
I will tell you this the rotisserie is one of the best investments we ever made for our kitchen.
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Post by 36fan on Aug 17, 2011 14:25:29 GMT -5
I first prepare the meat by letting in thaw, typically on the counter overnight or in hte fridge for a day or so. Then I marinade w/ worcestershire sauce and put seasoning salt, pepper, and basil on it, and let it sit in the fridge until I'm reading to throw it on the grill. Sometimes it gets the worcestershire sauce and seasoning right before it goes on the grill.
The meat then gets put on the gas grill and seared on high heat for a minute or two, flipped and the other side and seared, then the heat gets turned down and it cooks slowly until it is medium rare to medium.
Those of you just using salt and pepper, try adding some basil - it REALLY brings out the flavor!
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