Ground meats of game meat should reach 160 °F internal temperature.
| TYPE OF DEER CUT | ROAST | GRILL/FRY Direct heat |
SMOKE Indirect heat* |
BRAISE/STEW In liquid; covered |
|---|---|---|---|---|
| Rib
Roast, bone in 4 to 6 lbs. |
325
°F 27 to 30 min./lb. |
Not recommended
|
Not recommended
|
Not recommended |
| Rib
Roast, boneless rolled 4 to 6 lbs. |
32 to 38 min./lb. | |||
| Chuck
Roast, Brisket 3 to 4 lbs. |
Not recommended |
Not recommended | Several hours | 325° 2 to 3 hours |
| Round
or Rump Roast 2 1/2 to 4 lbs. |
325
°F 35 to 40 min./lb. |
18 to 25 min./lb. | 2 1/2 to 3 hours | 325° 2 to 3 hours |
| Whole
leg (boar, deer) 6 to 8 lbs. |
375
°F 2 hours |
Not recommended | 3 to 4 hours | Not recommended |
| TYPE OF DEER CUT | ROAST | GRILL/FRY Direct heat |
SMOKE Indirect heat* |
BRAISE/STEW In liquid; covered |
| Tenderloin whole, 4 to 6 lbs. half, 2 to 3 lbs. |
425
°F 45 to 60 min. total |
12 to 15 min./side |
Not recommended | Not recommended |
| Tenderloin half, 2 to 3 lbs. |
10 to 12 min./side | |||
| Steaks, 3/4" thick | Not recommended | 6 to 7 min./side | Not recommended | Not recommended |
| Ground meat patties | Not recommended | 6 to 8 min./side | Not recommended | Not applicable |
| Meat loaf, 1 to 2 lbs. | 350
°F 60 to 90 min. |
Not recommended | Not recommended | Not applicable |
| Stew
or Shank Cross Cuts 1 to 1 1/2" thick |
Not recommended | Not recommended | Not recommended | Cover with liquid; simmer 2 to 3 hours |
| Ribs, 4" | 375
°F 20 min. |
8 to 10 min./side | Not recommended | Parboil 1 hour; then grill or roast |
| TYPE OF DEER CUT | ROAST | GRILL/FRY Direct heat |
SMOKE Indirect heat* |
BRAISE/STEW In liquid; covered |
|
Cut |
Weight or Thickness |
Method |
Heat |
Time |
Internal Temperature |
|
Roast |
|
Indirect |
Medium |
25 to 30 minutes/lb. |
145 °F |
|
Steak |
3/4 inch |
Direct |
High |
4 to 5 minutes per side |
145 °F |
|
Steak |
1 1/2 inch |
Direct |
High |
6 to 7 minutes per side |
145 °F |
|
Direct Method: Meat directly above the hot charcoals. |
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|
Indirect Method: Meat off to the side of the hot charcoals. |
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|
Venison (Except Ground Venison Meat) should not be cooked beyond the medium rare stage, 145 to 150 degrees F. Anything beyond that will tend to toughen the meat. |
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