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The number one rule when it comes to cooking wild game is - don't over cook it!

Wild game is very lean, meaning little or no fat content there is a tendency for the game to dry out, hence our warning about not over cooking it.

For Steaks and thin pieces of game:
Season as you normally would, then grill on high, searing each side for four minutes, then flipping over every 4-5 minutes until done-approximately 12-16 minutes. You can baste the meat with melted butter or olive oil during the grilling process.

You want to cook the steaks to no more than medium-rare.

For Roasts and larger cuts:
Season as you normally would, then cook at a medium temperature of 250-275 degrees, until the internal temperature reaches 100 degrees, then flip to smoke (if you so desire). Leave on smoke until internal temperature reaches 155-160 degrees.

Some cooks prefer to wrap their roasts with bacon, or use beef fat to help provide moisture to the meat while cooking. You can also baste the meat with melted butter, olive oil or a vinegar based mop to prevent the meat from drying out.

To achieve real grilling greatness, check out our cookbooks boasting over 150 savory recipes.

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