Despite its heavy flavor, venison is a delicate meat to cook. The small, lean pieces of meat can easily overcook and get tough. Grilling is an excellent way to bring out the best in venison. If you're going to grill, take some steps to ensure you do it right.
Instructions
1. Prepare the meat. Venison is difficult to cook because it has almost no fat. Marinating your venison in an oil-based marinade will keep it moist during the cooking process. If you don't want to marinate, brush a generous coat of canola oil on all sides of the venison. Canola oil is light and won't add flavor to the meat.
2. Prepare the grill. Like skinless chicken, venison will stick to the grill, causing the grill-master tremendous stress. To cook venison easily on the grill, pre-heat to high and brush the grill with oil.
3. Reduce the heat. Turn the grill down to medium before putting your venison on to cook.
4. Cook venison on the top rack. Place your venison on the top rack of the grill and close the lid. Venison needs to cook slowly to be tender.
5. Check frequently. On the top rack, venison will take longer to cook than a hot dog on the main grill. Check the venison frequently by pressing on it with the spatula. When the venison has a firm feel, not soft like gelatin, it's done.
6. Remove the meat. When the venison is done, get it off the grill immediately. Any extra cooking time will ruin venison. Put the meat on a platter and cover it with foil to keep it warm.
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