Give deer meat a try the next time that you have a cookout, instead of the traditional hamburgers or beef steaks. Grilling deer is easy. However, grilling it properly can be a challenge. Planning ahead is the key when preparing deer meat for your guests, as extra preparation is needed when compared with other types of meat. Your guests will appreciate the work though, as they are treated to a different taste experience from your grill.
Things You'll Need
- Deer steaks
- Wine or Vinegar
- Soy Sauce
- Meat Thermometer
Soak the deer steaks in milk or red wine for at least one day. Soaking venison will reduces the "gamy flavor" in the meat.
Prepare a marinade for your deer meat. Make a simple marinade by mixing two parts of either wine or vinegar to one part of soy sauce. Allow the meat to marinate for 12 hours before grilling.
Prepare your grill for the deer meat. If you are using a gas grill, set the temperature on high. If you are using charcoal, use 25 to 30 briquettes and place them directly below the surface you will grilling your meat.
Trim fat from the deer steaks. The "gamy taste" is present in the fattiest portion of the steak, and by removing it, the flavor of the deer is slightly milder.
Sear the deer meat on the grill. By searing the meat you will limit the amount of juices that leak out of the meat while grilling. If you would like to have cross-hatch marks on your steak, rotate it 90 degrees after about three to four minutes of grilling.
Flip the deer meat over after grilling for four to six minutes on one side. Continue grilling until the internal temperature is between 130 and 140 degrees. Use a meat thermometer to take this temperature
Allow the deer meat to sit and cool for between five and 10 minutes before serving. This will allow the juices to settle, and limit the amount that escape from the meat when you cook it.
Tips & Warnings
- Make the deer meat more tender by brushing it with melted butter at the beginning of the grilling, and after you flip the meat.
- Do not allow the internal temperature to rise above 140 degrees before removing the deer meat from the grill. Once above that temperature deer meat can become very dry and chewy, losing the flavor the juices provide.
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