Let Cabela's Pro Staffer Tiffany Haugen give you the breakdown on being a lean grilling expert.
Here are a few guidelines to follow when grilling lean game meats such as elk, deer, antelope and turkey.
1. Slice Wild Game Meat Thinly
Make ¼" to ½ slices across the grain if grilling backstrap or tenderloin. Pound and/or tenderize other meat cuts into steak size.
2. Marinate Wild Game in an Oil-Based Marinade
Italian dressing is an easy camp marinade.
3. Keep Salt to a Minimum as You Grill Your Wild Game
Salt can make meat tough. Try a sprinkling of sea salt while meat is grilling.
4. Keep Your Grilling Grates Well Lubricated
Use an oil-soaked paper towel held by tongs to wipe grates down right before placing the meat on them.
5. Let Your Wild Game Meat Reach Room Temperature Before Grilling
Cold meat sticks, even on a well-lubricated grill.
6. Grill the Meat Hot and Fast
Get grill temperature to at least 400ºF. Sear first side only until grill marks appear and then turn meat with tongs. By the time the last of the meat is flipped, the first ones you flipped will be done.
7. Do Not Overcook Wild Game
It is safe to eat most red meat rare with bear, boar and cougar being the exceptions.
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