How do you grill you deer meat, specifically deer steak? Do you marinate it? What spices go best with it? I'm knew to grilling deer meat, so I thought I'd ask the experts.

Teriyaki or Italian dressing are two quick and easy ways. We do a lot of 'beef tips' and noodles preparation too. Basically just put the meat in with some gravy and let it cook in a crock pot all day.

We cut the backstraps into 1inch chunks and use them in chili. Outstanding. As for grilling, I use a Lawry's marinades overnight and grill the tenderloin. I've heard a million recipes, some of which you have to wonder whose bright idea to try it was.

Have eaten venison every way it can possibly be cooked. However, never grilled it. Always thought it would be to dry... Crock pot / slow cook is my favorite.

I might have to try the crock pot method some time.

Have eaten venison every way it can possibly be cooked. However, never grilled it. Always thought it would be to dry... Crock pot / slow cook is my favorite.

You have to be careful or it will turn out dry. Much like grilling a fillet.

I might have to try the crock pot method some time.

Crock Pot is good, slow cook in an oven is good as well for doing hams. The back straps are good no the grill if you cut them into bit size chunks and wrap in bacon. Add some BBQ sauce or just season them.

I always have a soft spot for deer jerky. Absolutely love that stuff...

I grill my deer steaks all the time. If you like your deer meat well done, then don't use the grill because it will be dry. If you can eat it rare to medium rare, then the grill is great.

I love to cook deer meat in a crock pot with potatoes, carrots, celery, mushrooms, etc.

Deer is a very lean meat - which is the reason many people experience problems with it drying out when they cook it. That's why crockpot recipes, stews and soups tend to work favorably with the meat, because those types of recipes generally cook the meat for the majority of the time with other liquids, which prevent any drying out from taking place. Beef loin/filet and pork loin are very lean cuts, and virtually every cut of meat that you get out of a deer is equally as lean, so for novices they can be a little more tricky to grill without drying them out, but that doesn't mean it can't be done. A few secrets for grilling deer:

 

• The night before you plan to marinade your meat, you want to tenderize it. Give your meat a light sprinkling on all sides with meat tenderizer and put it in a bowl. (One important thing about using tenderizer that relatively few people realize is that you shouldn't put tenderized meats in metal or plastic cookware. Believe it or not, the enzymes can react with the metal or plastic and effect the flavor of your meat. Use a glass bowl for holding the raw tenderized meat.) Let the meat sit for 30 minutes or so to let the enzymes in the tenderizer start doing their job. Then add enough buttermilk into the bowl to just cover over all the meat. Buttermilk has a high, but not too high acidity to it, and it helps break down the meat a little more gently than higher acidity things like citrus juice or vinegar. There are also people who will say that buttermilk soaking can help remove some of the "gamey" quality from the deer meat, but seeing as I don't really find it to be gamey, I can't really speak to that.
  
• The next day when you're getting ready to marinade, remove the meat from the buttermilk and you can give it a quick rinse, or just let the buttermilk drain/drip off and then put it into your marinade. It's up to you really.
  
• Once you put the meat in your marinade, don't marinade the meat any more than overnight. I generally only marinade deer (and steak, for that matter) for about 3 hours. Marinades should include a acidic element - vinegar or citrus juice - as a major ingredient. The purpose of that is to have the acids in the marinade break down the meat even further to better allow the other elements of the marinade to penetrate the meat. However, this process, called denaturation, will eventually toughen the meat: denaturation is a gradual change of the protein structures in the meat, and once those proteins have lost their structure to a certain point, the meat will start to toughen. Don't over-marinade if you don't want tough meat.
  
• Grill over indirect heat. I will occasionally even wrap the meat in foil for the first half of the grilling time, and then I'll pull off the foil to put a nice grill sear on it at the end.
  

Making cincy style chili for the deer camp as I type. Use the ground deer meet, Buy the packet of chili mix, small can of tomato paste, 6 cups of water and boil in a pot. (per pound or pound and a half) Doing about 5 pounds for this weekend.

My brother seasons deer tenderloin, wraps it in bacon, and then puts it in a skillet. We actually had some yesterday at Thanksgiving and it turns out amazing this way. Plus, I got to take home a pouch of homemade deer jerky courtesy of the same brother.

You guys are making my mouth water.

My mom puts milk in with a roast to take the "gamey" flavor out. She made a roast the other night that was spectacular. I've also heard marinating it in coke works, but I've never done it.