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Buckrub1       shamus14u@yahoo.com 3-11-2007 4:59 PM
Hey all, I've been grilling deer as long as I can remember. Never had a complaint in the taste department. My recipe is.. take a cheap bottle(not the good stuff, it burns) of Italian dressing and slow cook your roast sopping or basting the piece of meat every 10 min. All our meat is separated by muscle, with no veil or skin covering it. The meat is allowed to cook a 250 to 325 degrees on the grill (med heat). Allow the internal temp to reach 130 degrees and remove. Let the roast sit for 10-15 min. It will continue to cook. Slice thin and serve.Venison must be eaten a little rare.. Cook it until it's gray colored and you've killed it a 2nd time. Let me know how you enjoy this. Another favorite for the kids is thin slices on skewers basted in "speedi's sauce" then grilled quickly. A lot of prep time but the kids won't leave them alone.
luke dauberman       444fish@livemail.com 1-11-2009 08:38 AM
it was very good in taste. if you can please send me some more ideas to try i am always looking for something new to try.
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