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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Deer Steaks - My 1st Time

Zarcon
Zarcon Posts: 540
in EggHead Forum
Went to my uncle's last Sunday to pickup the deer meat that he got processed from his recent kill (Doe) a couple weeks back. I ended up with all of the meat since they didn't want any of it. I had never cooked deer meat before and the last time I can recall eating deer meat (long, long time ago), it was way too 'gamey' for me but I think it wasn't cooked right or something.

I have been eager to try it again so last night I grilled 2 of the steaks that we had. The wife had seasoned them the night before with some garlic, pinch of basil, pepper, and little bit of Dales/Bud Light mixture.

I went with the grid on the fire ring, set the egg at 500 and grilled for about 4 minutes each side. 1 more minute each side at 450ish until the IT was 150. Served with mashed potatoes, steamed broccoli, and french bread. I will have to say we ate every bite of it and it was delicious!!


· Share on FacebookShare on Twitter

Comments

  • 4Runner
    4Runner Posts: 2,948

    What cut is that?  IT of 150 seems high and I'm surprised you did not report the meat as dry.  Vension being so lean in all.  Glad it turned out good for you, and I like the marinate you can up with too.   I need to pull another piece of venison from my freezer.  Thanks for sharing. 

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    edited January 2015

    Looks like a winner to me brother Zar. Im quite fond of venison myself. Glad that it turned out well my friend. Here is some venison I did at work over the holidays. Turned out not to bad to be done on the fly. Again great job my friend.

    http://eggheadforum.com/discussion/1175258/a-bge-forum-fan-asked-a-favor#latest

    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. 

    · Share on FacebookShare on Twitter
  • Zarcon
    Zarcon Posts: 540
    @4Runner - I like my beef steaks medium-rare (~110) but me and the wife both agreed 'not for Venison'. So I took the temp to 150 which put it about medium-well for the most part of the steaks and well around the thinner edges. I read that marinating it for a long time helps, so we did for about 20hrs. Wasn't dry at all.

    @SGH - Looks great. Might as well stuck the whole deer in there though.. haha.
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    If ya'll enjoyed those ham steaks that much you're gonna flip over the backstraps. Good job.

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    I did a cook with same cut on New Years Eve and they were great.  I soaked the steaks in buttermilk for 48 hours first.  I intended on 24 but the cook got delayed a night.  Removed from the buttermilk then marinated in Worchestershire, Soy, Garlic, Lime for 1 hour.  Removed and seasoned with Uncle Chris's Steak Seasoning then grilled direct @ 350 until 135 IT.  Everyone loved them (kids, wife and all) and not gamey.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Looks good, 150 is a tad high for deer as others have said. Also sometimes roadkill deer can be a tad gammier as the muscles get an adrenaline dump just before the trucks slams into them which will cause issues with the meat. We did backstraps a couple weeks ago and pulled them at 125 and they were as tender as a beef filet.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

    · Share on FacebookShare on Twitter

Categories