Wild Meat comparison

Our friend Hadley had some venison and some moose meat that she wanted to try on the egg so we gave it a shot last night. The pictures are a little chaotic but the eats were good.

She had soaked them in salt water then in milk then marinaded them all in onion, garlic, red wine, chicken stock and butter overnight.



The venison was two 1/2 inch what looked to be leg steaks and the moose was 4 3/4 inch ? steaks. We decided to go low and slow half in-direct, half in-direct in foil with some more red wine for the venison and hot and fast direct for the moose.



While the deer was cooking we strained the marinade, added some more chicken stock and reduced it until it was syrupy then whisked in a little soy sauce for colur and a little more butter.



When the deer was done we rested it opened the egg up and got it to 700 degrees. The moose steaks got 60 seconds a side and off they came.



Then they rested too and I sliced all of it fajita style.



Serving all with cheese biscuits that Hadley brought and a nice spinach salad.



and finished with Randi's famous Pumpkin Pecan Pie.



The moose was the favorite by itself, but the sauce and the venison went very well together. All in all a fine meal.

Doug