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REEL BEAST · Posted: Tue Mar 24, 2009 3:59 pm Post subject: OT - Grilling Venison

Alright guys, I have seen several of you speak of grilling venison and should have paid closer attention. After having fish for the last five nights, it was suggested that I try something else to eat. I have a venison steak, a large muscle out of the hind quarter, out and usually chicken fry it. I was thinking of grilling it tonight and need HELP!!!!!! So jump in with a suggestion if you have a tried and tested method. I have never grilled venison before. Confused

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Capt. Ross L. McElwee
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funmeters1 · Flour Bluffian in training Joined: 06 Mar 2006 Posts: 319

Remove ALL the fat, wrap or lay bacon strips on top grill witha HOT grill and cook medium rare. Season with a little salt and pepper.
yumm

landlocked beachbum · Posted: Tue Mar 24, 2009 4:24 pm Post subject:

That will work.......................... the main thing is not to cook it much past rare. It will just dry out and become tough. There is a long window between rare and cooked long enough and SLOW enough to become tender again.
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Dave

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Mad Dog · Posted: Tue Mar 24, 2009 9:32 pm Post subject:

DON'T FORGET THE BACON!

MD Wink

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topdog15 · Posted: Tue Mar 24, 2009 9:39 pm Post subject:

Cook it RARE!!!
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ironmanstan · Posted: Wed Mar 25, 2009 4:19 am Post subject:

Chicken fried with brown gravy made from the drippings, with big homemade biscuits with a pile of vegetables on the side. But if your going to grill it ....I like to soak mine in italian dressing all night and cook em rare. Enjoy... Smile

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Rebecca of Sunnybrookfarm · Full Grown Flour Bluffian Joined: 01 May 2008 Posts: 3974

soak it in worchestershire and montreal steak seasoning and grill RARE.

keep it simple, that's all you need.
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REEL BEAST · Posted: Wed Mar 25, 2009 7:46 am Post subject:

OK, RARE it is. We had issues last night and did not cook, but should be on for tonight. Thanks for the help, I am soaking it in Italian now, and will probably add the Montreal seasoning as that is what we do on our ribeyes.
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Capt. Ross L. McElwee
R&R Coastal Adventures, Inc.

www.REELBEAST.com

ironmanstan · Posted: Wed Mar 25, 2009 7:53 am Post subject:

Bravo.....so umh like what time will dinner be served.....the rats want to know..... Very Happy

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I LIKE MINE FRIED.

lars · Posted: Wed Mar 25, 2009 7:59 am Post subject:

Marinate in Lite Soy, ground ginger, brown sugar and garlic for at least 6 hrs. Bacon wrap and grill med rare.

fairhunt1 · Posted: Wed Mar 25, 2009 8:00 am Post subject:

Everyone agrees to cook it rare, just rememeber when you take it off the grill it is hot and still cooking for a few minutes.

Just because there is red liquid running out on the plate does not mean its raw. It can still do that when it is cooked medium.

Always cook venison less rather than more.

frayed · Posted: Wed Mar 25, 2009 8:30 am Post subject:

U guys are killing me. I'm waiting for my bro to send some backstrap down from up north. Those yankee bucks are huge compared to the what we have in TX.
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Jeff

Get Busy

Big Ed · Posted: Wed Mar 25, 2009 8:35 am Post subject:

If it is thick enough, take a knife and poke holes half way through the meat. Insert a slice of fresh garlic in the holes. Salt & pepper to taste, wrap in bacon and grill to no more than medium rare. Back when I hunted a lot I would do my own butchering. I would debone the whole ham and wrap with twine to make a roast. I would cook very slowly using the above proceedure and lots of oak or mesquite smoke. I just made myself hungry.
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Big Ed
San Antonio

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new fish · Pony Mullet Joined: 21 May 2006 Posts: 86

Butterfly the steak- stuff it with fresh slices of jalepeno pepers- close it back up and wrap bacon around it. Stick a toothpick through the bacon to hold it on the meat and to keep the meat closed.

This is good with b-b-que or baked beans and wild rice.

I get ALL of my meats (Hog and deer) processed at Moody's Meats. I will not take my game anywhere else- they are the best.

wilded · Posted: Wed Mar 25, 2009 3:46 pm Post subject:

Here is the way I do it.
http://wildedtx.blogspot.com/2007/09/venison-steak-done-right.html
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