Cheesehead_Griller Posted September 12, 2022 Report Share Posted September 12, 2022 We are quickly approaching hunting season here in North America. For those of you who hunt whitetail deer, how do you cook venison on the KK? Any recipes, tips, tricks, etc. would be much appreciated. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted September 14, 2022 Report Share Posted September 14, 2022 Any way but low and slow.There are a few posts here cooking venison that turned out excellent.Try a lump spiced up and put in the freezer for 20 mins then straight onto the KK smoked up and heated to about 180C.Always good medium rare.Also very good venison rump steaks cooked like any steak to medium rare.It has no fat so low and slow will dry it out.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 14, 2022 Report Share Posted September 14, 2022 Grind it with short rib or chuck roast and make burgers, same for moose 😁 Quote Link to comment Share on other sites More sharing options...
Cheesehead_Griller Posted September 15, 2022 Author Report Share Posted September 15, 2022 @BasherThanks for the tips. We have always struggled with venison due to the low fat. However, when it is cooked right it turns out well. @C6Bill Grinding it up with pork is typically what we do. After that, we patty a majority of it. I was just hoping for some way to use the KK mores than just grilling burgers 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 16, 2022 Report Share Posted September 16, 2022 For cuts like the back strap I use Meat Church Holy Cow and grill it hot and fast. I put the Holy Cow on at night and wrap in pink butcher paper and let sit in the fridge overnight. Take out 3 or 4 hours before grilling. Quote Link to comment Share on other sites More sharing options...
