Hello all, here is today's article posted on TheArmoryLife.com. It is titled “Wild Game Grilling Guide” and can be found at https://www.thearmorylife.com/wild-game-grilling-guide/.
Wild Game Grilling Guide
- Thread starter Mike H.
- Start date
KillerFord1977
Emissary
Rule #1
You cant treat wild game especially deer, elk, etc like regular steaks. Its way leaner. Your standard cooking times and possible temp for ribeyes or filets wont work on venison. It will be overdone.
Adjust your times according to the portion size of the wild game your working with.
You cant treat wild game especially deer, elk, etc like regular steaks. Its way leaner. Your standard cooking times and possible temp for ribeyes or filets wont work on venison. It will be overdone.
Adjust your times according to the portion size of the wild game your working with.
HayesGreener
SAINT
My favorite cut is the backstrap. I slice it into medallions and cook with eggs for breakfast. Everything else I have ground and mixed with beef tallow for 80/20 burger. I have a friend whose venison steaks are fantastic. I think his secret is hanging the deer in his walk in cooler for 28 days
KillerFord1977
Emissary
Backstraps and tenderloins get cut into medallions.
My favorite is to top with a blueberry reduction sauce with mushrooms, shallots and peas sauté. From Gordon Ramsey
My wild game burger gets topped with arugula and blue cheese cooked off indirect grill heat to medium rare or made into meatballs . My wild game burger is never mixed with pork or fat, pure 100% elk or venison. Just cook it slow and indirect heat.
My wild game never ever gets breaded or pounded thin, that’s for inferior cuts of meat, not wild game.
