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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Comments
Cook them hot (500) and fast. Don't go past medium rare with them or they become tough.
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0 • Off Topic Disagree Agree LikeFor 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
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0 • Off Topic Disagree Agree LikeAbout 4 minutes per side.
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0 • Off Topic Disagree Agree LikeSorry 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.
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