How to Grill Deer Steak
Venison, or deer meat, is a healthy addition to many diets because it has high levels of protein, B12 and iron and low levels of saturated fat. It's an alternative for those who want to replace beef or pork in their diets. Some people consider venison to have a strong "woodsy" taste and turn away from it, but the gamey taste can be reduced by soaking the meat overnight in milk. Does this Spark an idea?
Things You'll Need
- Bowl
- Milk
- Plastic wrap
- Water
- Paper towel
- Salt
- Pepper
- Aluminum foil
- Cooking tongs
- Meat thermometer
Instructions
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1
Rinse the venison in cold water, place it in a bowl and cover it with milk. Seal the bowl with plastic wrap and let it sit in your refrigerator overnight.
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2
Rinse the milk off of the deer meat and dry it with a paper towel. Rub it with vegetable or canola oil, which will help the meat retain its moisture. Season the meat with salt and pepper.
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3
Fire up the grill. Move the coals toward the edges to avoid cooking over direct heat and to provide better temperature control. Line the grate with aluminum foil or apply a thin coat of oil to prevent the meat from sticking.
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4
Place the venison in the middle of the rack and close the lid. Cooking with indirect heat may add a few minutes to the total grilling time.
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5
Cook until the meat for seven minutes on each side. The meat has finished cooking when it is firm to the touch and has a temperature of 140 to 150 degrees Fahrenheit. Immediately remove the meat from the grill to avoid overcooking it.
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6
Let the meat rest for about five minutes before cutting it. This prevents the juice from pouring out of the steak before it has a chance to be redistributed.
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Tips & Warnings
Do not puncture the meat, or it will dry out.
References
- Photo Credit Venison roast with roasted potatos image by Elzbieta Sekowska from Fotolia.com
