Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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


  • 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
    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
    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!

Sign In or Register to comment.
Click here for Forum Use Guidelines.