How To Cook Deer Meat On Grill - How To Cook. This cut of meat is best cooked hot and quick. Clean the meshes and lay the venison on the barbecue.
Grilled Marinated Venison Steak Tasty And Tender
Place frozen burgers directly on the grill or in a frying pan. Heat the barbecue from 350℉ to 375℉. If cooking the deer backstrap, wrap the meat in bacon or pork fat and increase the temperature to 350°f. Enjoy the perfectly grilled deer roast. Pause in between grinding to chill the meat if needed to avoid smearing. Sauté onions and carrots until softened, about 5 minutes. Cut the deer meat across the grain. Combine ground venison, ground beef, mesquite seasoning, moore's or dales marinade, and salt in a bowl. This cut of meat is best cooked hot and quick. The mixture should turn into a ball.
This will keep the steaks from sticking too badly. Allowing the meat to rest brings the natural juices back to the center of the meat. Clean the meshes and lay the venison on the barbecue. You can absolutely rinse off the blood and even soak it in salt water, vinegar water, or buttermilk to help get rid of the gamey taste some are opposed to. This will char the burgers and cause the outside to cook too quickly. Insert the thermometer horizontally into the steaks from the shorter side. This is subject to how hot your barbecue is and how thick the venison midsection is. Slow cooking allows you to add moisture so the meat is tender. Pulse or mix until thoroughly emulsified. Solid cuts of deer meat is another story. Keep the barbecue cover open.
