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Deer Steaks

edited 10:39AM in EggHead Forum
Hi, my name is FriendlyEgg and I am addicted to the Egg. Apparently, that is step one.[p]Seriously - anyone had experience with venison and/or deer steaks on the Egg? As much details as possible on cooking times / techniques would be appreciated.[p]thks

Comments

  • FriendlyEgg,
    Cook them hot (500) and fast. Don't go past medium rare with them or they become tough.

  • FriendlyEgg,[p]I agree, Hot and Fast. An Italian dressing marinade helps tender them up a little bit too.[p]E

  • blwyn,[p]Thanks. When you say fast - around 30 seconds per 1/2"?[p]Thanks
  • Banker JohnBanker John Posts: 583
    FriendlyEgg,
    For your venison, keep in mind that there is not much fat on a wild deer. Because of this, a slower cook will dry out the meat, making it tough. Overcooking will yield toughness too! I cook venison steaks on a raised grid at about 400 degrees. You want a hot fire, but not the meat so close that it sears and toughens up. I use a thermapen and cook to an internal of 136. I season with a rub, same as I would season steak. When I pull the steaks, I wrap them in foil while the rest of the sides are served to the table.[p]Please let us know how they turn out and how you decide to prepare them after hearing all of the suggestions/recommendations.[p]Banker John

  • FriendlyEgg,
    About 4 minutes per side.

  • DocDoc Posts: 8
    FriendlyEgg,
    Sorry for the late posting, but I just got back to do some work online. I have cooked venison on the grill for years. I am relatively new at the BGE, but I have to concur with the others. Temperature is the key. I cook mine at 350 to 400 and not past med. rare. Being an ultra-lean meat, venison will dry up quickly. Sear it fast, then drop your temp to complete the cooking. A thermometer helps immensely. The other thing to consider is not to make the steaks to thin. I rarely cut them less than an inch. Good luck and enjoy.

  • Thanks everyone.[p]I did one at 300 for around 30 minutes and another at 450 for around 2 min / side then a couple of minutes in foil (1" thick).[p]At 300 - it was tough (overdone). At 450 - it turned out great.[p]Thanks for the advice - greatly appreciated!

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