_game On The Grill Call Of The Wild Recipes

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• A Few Words About Venison. Most people think venison = deer, but the truth is the term includes a broad range of large game animals: elk, moose, antelope, reindeer, caribou, and Yeti (just kidding about the Yeti). Ask your butcher about what's behind the label. * Different types of venison can be cooked in the same way with the same cooking times. The best cuts are LOINS (also called back straps) and roasts. For KABOBS, cubed loin is perfect. * One cut you'll especially enjoy on the grill is RACK OF VENISON. It's trimmed much like a rack of lamb (see REFERANCE & APPENDIX, _Frenching A Rack Of Lamb if you're going to french the rack yourself otherwise have your butcher prepare the rack for you). Before grilling, cover the bones with foil to keep them from burning. * Marinating venison tenderizes it, adds moisture, and mellows its flavor. Do it! * Try adding cherry wood to the fire for a delicious smoked flavor similar to bacon. A Little Sizzle Goes A Long Way. Duck and goose have a lot of fat in their skin (it's what keeps them afloat!), so here's how to minimize flare-ups: * Muscovy duck is the best breed for the grill. It has less fat than Pekin duck and the breast is usually larger. * When grilling whole birds, always place them on a roasting rack set inside a disposable pan. * Prick whole ducks all over with a fork before grilling so fat escapes slowly as they cook. * Trim fat off breasts by thinning the skin to 1/4 inch. Then, crosshatch the skin (see REFERANCE & APPENDIX, _Preparing Duck Breasts For The Grill). * You don't need to score goose flesh, but you will notice lots of fat accumulating in the roasting pan. Siphon it off frequently with a bulb baster during grilling, store it in the freezer, and treasure it. The fat will freeze to the consistency of ice cream and will be good for about 6 weeks. Scoop it out as needed, bring it to room temperature, and use it for making incredible biscuits or for sautéing potatoes, parsnips, or winter squash. * As always, grill with the grill lid down: This will prevent flare-ups better than anything. Is It Done Yet? Grilling game meats to the right doneness can be a concern for the novice. After all, these cuts tend to cost more and who wants to eat mistakes? So, err on the side of safety. Just don't wait until it's burned to be sure it's ready use a meat thermometer and/or the visual clues suggested in the recipes. Game birds: The juices still run slightly pink even when game birds are thoroughly cooked. While this goes against our training on how to cook poultry--we know we're never to eat chicken or turkey with pink juices!--game birds are different. Duck breasts can be removed from the grill when the internal temperature reaches between 160°F and 165°F, a slightly lower temperature than for chicken. While whole duck is also safe when the breast reaches between 160°F and 165°F, whole goose should be pulled off the grill when the internal temperature of the breast reaches between 165°F and 170°F, and that of the thigh about 180°F. And let both whole duck and goose rest 15 to 20 minutes to allow for "carryover cooking." When cooking tiny quail and squab, it's almost impossible not to touch a bone with the thermometer (and thus get a misleadingly high reading), so just make sure the skin is crisp and follow the cooking times and visual clues in the recipes. Buffalo: Buffalo is much leaner than beef, so it cooks more quickly. Buffalo steaks are safe eaten medium rare but the USDA recommends that you grill buffalo burgers--like beef burgers--until they're medium and the internal temperature reaches 160°F. Rabbit: Like chicken, rabbit should be cooked until it is no longer pink at the bone. Venison: One to watch closely. On bigger cuts, use a meat thermometer. They're done when the temperature reaches 145ºF, medium rare. Look for a deep crimson color. For steaks and kabobs, follow the cooking times in the recipes. And A Word To The Wise: If you shoot game or get game meats from a hunter friend, chew carefully. Buckshot and tooth enamel are not the best of friends.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.