Wild Game Grilling Guide: Venison, Elk, Duck, and Wild Turkey

Why wild game is different

Wild animals are far leaner than farm-raised livestock. A venison backstrap has little marbling, and a wild turkey has much less fat than a farm-raised bird. Fat is what keeps meat moist when it gets hot, so lean game can go from tender to tough and dry in a few degrees.

The keys to grilling game well are simple: cook to the right internal temperature, add fat or moisture where it helps, use two-zone heat for control, and let the meat rest. If you are looking for gear to smoke the harvest instead, SmokersForSale.com covers smokers built for deer season.

Food safety comes first

Game handling and cooking temperatures matter. USDA guidance treats game meats similarly to their domestic counterparts: whole cuts of red meat to 145°F followed by a rest, ground meat to 160°F, and poultry, including wild birds, to 165°F.

A few specific considerations:

• Bear and wild boar can carry trichinella and should be cooked thoroughly. Wildlife and health agencies recommend cooking these meats to at least 160°F.
• Chronic wasting disease (CWD) affects deer, elk, and moose in many areas. The CDC recommends that hunters in areas with known CWD have animals tested before eating the meat and not eat meat from animals that test positive. Check your state wildlife agency's current guidance.
• Field dressing and cooling matter as much as cooking. Cool the carcass quickly and keep meat cold during transport and processing.

Venison and elk

Venison and elk steaks, especially backstrap and tenderloin, are the stars of wild game grilling. They are best cooked quickly over high heat and served medium-rare by many cooks, but the USDA-recommended minimum for whole cuts is 145°F with a rest. Beyond that, they tighten up and lose moisture quickly.

Technique for steaks

1. Trim silver skin completely. The tough membrane does not render and turns chewy.
2. Bring the meat out of the fridge briefly while the grill heats.
3. Oil the meat, not the grate. A light coat of oil prevents sticking.
4. Set up two zones. Sear over high heat, then move to indirect heat to finish if the cut is thick.
5. Pull a few degrees early and let carryover cooking finish it during the rest.
6. Slice across the grain into thin slices.

Roasts and tougher cuts

Shoulder, neck, and shank cuts are full of connective tissue and do not suit fast grilling. Braise them, grind them, or smoke them low and slow with added moisture. Hindquarter roasts can be reverse-seared: cook indirect until close to your target, then sear to finish.

Ground venison

Venison burgers are lean and can crumble or dry out. Many hunters grind venison with added fat, often pork fat or beef fat. A common approach is a blend in the range of 10 to 20 percent added fat, depending on preference. Cook ground venison to 160°F.

Brines and marinades

Brines and marinades help lean meat hold onto moisture and season it deeply.

• Brines: a salt and water solution, sometimes with sugar and aromatics. Especially helpful for wild turkey and upland birds. Keep brining times reasonable, since long brines can make meat taste ham-like.
• Marinades: oil, acid, and seasoning. Acid tenderizes only the surface, and long soaks in strong acid can make meat mushy. A few hours is often enough.
• Dry brining: salting meat and resting it uncovered in the fridge. It seasons deeply and helps skin crisp on birds.

Many hunters soak venison in milk or buttermilk to mellow gamey flavor. Much of the "gamey" taste comes from fat and from how the animal was handled after the harvest, so trimming fat and good field care help most.

Duck

Wild ducks are smaller and leaner than farm-raised ducks. Breasts are the most commonly grilled cut. Score the skin if it is present, sear skin-side down over medium heat to render fat, then finish. USDA guidance lists 165°F for all poultry, including duck. Many restaurant preparations serve duck breast pinker than that, but for home cooking, follow the USDA guidance.

Legs and thighs are tougher and are better confited, braised, or smoked.

Wild turkey

Wild turkeys are athletic birds. The breast is lean and can dry out fast, and the legs are tough and sinewy.

• Breasts: brine, then grill or smoke indirect until 165°F. Slicing thin helps tenderness. Cutting the breast into strips or medallions for quick grilling also works well.
• Legs and thighs: braise, smoke low and slow, or use for soup and shredded meat.

Do not expect a wild turkey to cook like a farm-raised bird. Break it down into parts and cook each part the right way.

Upland birds

Pheasant, quail, and grouse are delicate and lean. Brine them briefly, grill quickly over moderate heat, and consider wrapping them in bacon. Cook to 165°F.

Tools that make game grilling easier

Game meat storage

Vacuum sealing extends freezer life and reduces freezer burn. Label packages with the species, cut, and date. Thaw game in the refrigerator, not on the counter. For more on seasonal cooking, see our guide to grilling in cold weather.