What is the best way to grill venison on a propane grill?

Grilling venison on a propane grill can yield delicious results if done correctly. Venison is a lean meat, so it's important to take steps to prevent it from drying out during the grilling process. Here's a step-by-step guide to help you grill venison on a propane grill by Papa Ken at Maine Grilling Products.

Ingredients and Tools:

• Venison steaks or cuts
• Marinade (optional)
• Olive oil or cooking spray
• Seasonings (salt, pepper, herbs, spices)
• Meat thermometer
• Grill brush
• Tongs
• Aluminum foil

Instructions:

1. Prepare the Meat:

   • If you have time, marinate the venison for a few hours or overnight. You can use a marinade of your choice, which can include ingredients like oil, vinegar, soy sauce, herbs, and spices. Marinating can add flavor and help tenderize the meat.
   • If not marinating, season the venison generously with salt, pepper, and any desired herbs or spices. Olive oil or cooking spray can be applied to prevent sticking.

2. Preheat the Grill:

   • Preheat your propane grill to high heat (around 450-500°F or 232-260°C). Make sure the grill grates are clean and well-oiled to prevent sticking.

3. Grill Setup:

   • If your grill has multiple burners, set up a two-zone grilling area: one side on high heat and the other on low heat. This gives you more control over the cooking process.  You may want to add some apple chips to your smoker box.  Apple pairs perfectly with any game meat.

4. Grill the Venison:

   • Place the venison cuts on the hot side of the grill to sear them. Sear each side for 1-2 minutes to develop a nice crust.

5. Move to Indirect Heat:

   • Once seared, move the venison to the low-heat side of the grill (indirect heat). This allows the meat to cook more slowly and evenly, reducing the risk of overcooking.

6. Use a Meat Thermometer:

   • Insert a meat thermometer into the thickest part of the venison. Grill until the internal temperature reaches your desired level of doneness:
     • Rare: 120-125°F (49-52°C)
     • Medium-rare: 130-135°F (54-57°C)
     • Medium: 140-145°F (60-63°C)

7. Rest the Meat:

   • Remove the venison from the grill when it's about 5°F (3°C) below your target temperature, as it will continue to cook while resting. Tent the meat with aluminum foil and let it rest for about 5-10 minutes. This helps redistribute the juices and ensures a juicy, tender result.

8. Slice and Serve:

   • After resting, slice the venison against the grain to maximize tenderness. Serve it with your favorite side dishes or sauces.

Keep in mind that venison is a lean meat, so it can dry out quickly if overcooked. Using a meat thermometer is essential to achieve the desired level of doneness without overcooking. Adjust the grilling time based on the thickness of the cuts and your preferred level of doneness. Enjoy your grilled venison!  Papa Ken