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Grilling deer steaks
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eggo
Posts: 492
I have 4 deer steaks, about 1" thick, I plan to grill on Saturday. These are my first deer steaks and I need some help on the prep and cook. I plan to marinate but need some advise on what to use. Anybody grilled deer meat?
Eggo in N. MS
Comments
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What cut are they? Regardless, you need to cook them really high temp to rare and let rest 5 minutes then eat. Have your sides ready. The longer deer sits after cooking ghe tougher it gets.
Little Rock, AR
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I've marinated in Italian dressing before in a ziplock overnight for venison fajitas and they turned out great.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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Salt and pepper then grill. Be careful not to overcook them and the will cook fast.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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They dry out quick. They are incredibly lean. No fat to render. I prefer marinading them. I've also wrapped in bacon which worked well.
You can also cut them in smaller medalions and pan fry in thin layer of oil.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
I marinade in Dales for about 15 minutes, then grill direct at high temp until 120° internal.GWN
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While I have never Egged any deer steaks, I do have an entire deer I will soon fire up.In the past, I have marinated deer steaks in Moore's sauce. Similar to Dale's but less sodium. Deer has very little fat so will cook really quickly. It can be very good if cooked properly but like others have mentioned, it can dry out very easily.Eat, drink and be merryHuntsville, AL ~ LBGE noob
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Cook em as close to medium-medium rare as you can manage.wrapping in bacon can help. but some ppl dont like to do it. Violating the pure meat etc.They take a marinade quite well. No longer than 24 hours.Bourbon or red wine in the mix is good. If you use bourbon no longer than 12 hours.then a little water and whatever spices you like to use.maybe a little veggie or olive oil if you feel like it.Oh and give em a good sear on each side at 600* or so.or you can reverse sear them.Atlanta, GALarge Egg ~1998 model
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for me generally a thicker marinade works, something that sticks to it as you cook, a lot of heat and cook fast. Anyone have any reservations on cooking deer rare? I always do, but I know in our government guidelines book (I know I know) it recommends well. Im sure any wild game is a lot safer than anything else at a store, but just wondering if theres a specific parasite to watch out for, like in some of the wild caught fish around.
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only one i know of in ducks:Deer can get arterial worms and lung worms.no threat to humans really.Atlanta, GALarge Egg ~1998 model
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The steaks are being marinated now (Dales low sodium) and in the fridge. I appreciate all comments and suggestions. Hope I can post a positive report after the grill.Eggo in N. MS
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Marinated in Dales LS for 24 hours in the fridge. Patted dry with paper towel and seasoned with garlic powder and season all. They cooked fast at 600 degrees. I pulled them at 140 + or - degrees. They were rare to med rare and were delicious and surprisingly tender. I was not confident this would turn out good but it did.Thanks all for the advice.Eggo in N. MS
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@eggo somehow I think you are bluffin. No picks...didn't happen.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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JERKY
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Dude, don't call him a jerky just because he didn't post pics.
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