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Game meat

Jack45 Posts: 1
Brand new owner of my first BGE, an XL. 

Any sources/resources/thoughts regarding cooking game meat on the BGE?

Specifically venison, pheasant, chukar, grouse, and duck. 


  • Spaightlabs
    Spaightlabs Posts: 2,349
    Keep the temps low and pull it from heat early.  Any of those cooked past rare are essentially ruined.

    A bacon weave is a great way to keep everything moist.
  • Topperz
    When cooking a venison roast, I do it long and slow in a pan.  We put a can of diced tomatoes over the roast to keep the moisture in...trick here is SLOW...lol. 
    Great White North eh
    Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle
  • Darby_Crenshaw
    Just cook to internal temp, joy or slow. 

    Overcooking is what dries out meat. Nothing else 

    filet mignon is as lean as game, and the only way it dries is when overcooked
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  • Little Steven
    Depending on where you get them, brining can be a good idea. Everything around here tastes like cedar.


    Caledon, ON


  • SGH
    SGH Posts: 28,806
    edited December 2015
    Now that I am older, I grind the majority of my venison. Here is 48 pounds of ripped venison sitting in a emulsified cure getting ready for the grinder as we speak. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.