The Kamado Grill Cookbook by Fred Thompson

Author:Fred Thompson
Language: eng
Format: epub
Publisher: Stackpole Books

1.Place the steaks in a 1-gallon zip-top plastic bag. Pour in ½ cup of the mixed fruit, the wine, mustard, garlic, rosemary, and pepper and squish around to coat the venison. Seal the bag and refrigerate for at least 4 hours or overnight, turning the bag several times.

2.Light a fire in the kamado grill using your favorite method. After about 10 minutes, place the grill rack in position, close the dome, and open the upper and lower dampers all the way. When the temperature reaches 400° F, adjust the dampers to maintain the temperature. Remember, even when grilling, the dome should be closed as much as possible.

3.Take the steaks out of the bag and discard the marinade. Lightly pat the steaks dry with paper towels, place them on the grill, and close the dome. Cook for 5 minutes, turn, close the dome, and cook 4 to 5 minutes longer. You don’t want to overcook venison. A nice medium-rare to medium doneness is perfect. The steaks should give easily when touched but offer some resistance. An instant-read thermometer inserted at the thickest point should register 140° F. Transfer the steaks to a warm platter and serve with a dollop of the remaining fruit on top of each.

What Goes with Game?

For veggie pairings with grilled wild (or even farm-raised) game, try turnips, cabbage, chestnuts, mushrooms, and onions. In the South, a bowl of hot, generously buttered grits or rice is always welcome, and most any chutney or pepper relish is extremely good.

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