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In Reply to: bbq venison help posted by glock907 on October 21, 2011 at 02:08:29:
Yo Glock, I have cooked a lot of venison over the years and this is what I would do if I were in your situation. As previously stated, venison is very lean and will be dry and tough if overcooked. The steaks should be cooked to a point no more done than medium rare or 140ºF. The ground meat will have to be cooked to 160ºF. Both of these cuts can be cooked on the smoker at 250ºF or they can also be grilled directly over the coals.
You did not say how much ground meat that you had on hand, so I will advise you to buy an equal amount of ground pork or beef to mix with the venison. Make sure the beef and/or pork is no more than 80% lean. Once the meat is mixed, form burgers that weigh at least 1/3 pound. Coat the burgers with the rub of your choice.
Almost ten years ago, QSis posted the marinade recipe that is linked below. I have used this recipe for lamb and venison and it is as its name implies, magnificent. Marinate the steaks no longer than twelve hours before cooking. I would reserve some of the marinade for making a finish sauce for later. You can add some of the unused marinade to beef broth and a nonsweet bbq sauce for the finish sauce for the meat.
For the "pulled" venison effect, I would cube the cooked steaks and place the cubes in a pan with your finish sauce. Or you can keep the steaks whole and pour the sauce over them in the serving pan.
Deers and beers to you,
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