Grilling deer steaks

eggo · January 2015

I have 4 deer steaks, about 1" thick, I plan to grill on Saturday. These are my first deer steaks and I need some help on the prep and cook. I plan to marinate but need some advise on what to use. Anybody grilled deer meat?

Biggreenpharmacist · January 2015

What cut are they? Regardless, you need to cook them really high temp to rare and let rest 5 minutes then eat. Have your sides ready. The longer deer sits after cooking ghe tougher it gets.

KennyLee · January 2015

I've marinated in Italian dressing before in a ziplock overnight for venison fajitas and they turned out great.

badinfluence · January 2015

Salt and pepper then grill. Be careful not to overcook them and the will cook fast.

Ozzie_Isaac · January 2015

They dry out quick. They are incredibly lean. No fat to render. I prefer marinading them. I've also wrapped in bacon which worked well.

You can also cut them in smaller medalions and pan fry in thin layer of oil.

Nanook · January 2015

I marinade in Dales for about 15 minutes, then grill direct at high temp until 120° internal.

Chicklet · January 2015

While I have never Egged any deer steaks, I do have an entire deer I will soon fire up.

In the past, I have marinated deer steaks in Moore's sauce. Similar to Dale's but less sodium. Deer has very little fat so will cook really quickly. It can be very good if cooked properly but like others have mentioned, it can dry out very easily.

cottonseed · January 2015

Cook em as close to medium-medium rare as you can manage.

wrapping in bacon can help. but some ppl dont like to do it. Violating the pure meat etc.

They take a marinade quite well. No longer than 24 hours.

Bourbon or red wine in the mix is good. If you use bourbon no longer than 12 hours.

then a little water and whatever spices you like to use.

maybe a little veggie or olive oil if you feel like it.

Oh and give em a good sear on each side at 600* or so.

or you can reverse sear them.

poster · January 2015

for me generally a thicker marinade works, something that sticks to it as you cook, a lot of heat and cook fast. Anyone have any reservations on cooking deer rare? I always do, but I know in our government guidelines book (I know I know) it recommends well. Im sure any wild game is a lot safer than anything else at a store, but just wondering if theres a specific parasite to watch out for, like in some of the wild caught fish around.

cottonseed · January 2015

only one i know of in ducks:

http://www.dnr.state.md.us/wildlife/Hunt_Trap/waterfowl/sarcocystis.asp

Deer can get arterial worms and lung worms.

no threat to humans really.

eggo · January 2015

The steaks are being marinated now (Dales low sodium) and in the fridge. I appreciate all comments and suggestions. Hope I can post a positive report after the grill.

eggo · January 2015

Marinated in Dales LS for 24 hours in the fridge. Patted dry with paper towel and seasoned with garlic powder and season all. They cooked fast at 600 degrees. I pulled them at 140 + or - degrees. They were rare to med rare and were delicious and surprisingly tender. I was not confident this would turn out good but it did.

Thanks all for the advice.

badinfluence · January 2015

@eggo somehow I think you are bluffin. No picks...didn't happen.

UrbanForestTurnings · January 2015

JERKY

Legume · January 2015

Dude, don't call him a jerky just because he didn't post pics.

eggo · January 2015

Didn't last long enough for pics.

Grilling deer steaks

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