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There are two types of hunters who cook. Some have to cook themselves because their spouses won't (often because they don't know how, or they ruin it every time they try). Other hunters simply enjoy cooking. They cook to relax or to have fun. Everyone, however, loves to cook outside on the grill. We holster our tongs and spatulas, prepare our rubs and marinades and fire up the grill, regardless of the season. 

Originally printed in Buckmasters Whitetail Magazine September 2000

Originally printed in Buckmasters Whitetail Magazine, September 2000

A variety of cooking methods work well on most barbecue units. But allow me to focus on two dry heat cooking methods - broiling and grilling. These are so similar in technique that I am going to combine the key points, which can be applied to either method. There is only one difference between grilling and broiling: The heat is radiated from above when broiling and from below when grilling.  They're both a form of radiant heat, meaning the charcoal, lava rock or ceramic tiles radiate the heat from the flame. The actual term "barbecuing" is an altogether different cooking method that will be defined in a later column. 

There are many types of cooking units on the market for broiling and grilling. Heat sources include an open fire, a bed of hardwood coals, propane , charcoal and mesquite or wood pellets. The choice of a unit and heat source is all personal preference. The key to cooking with any of these units is understanding the cooking methods. The key points and steps of properly broiling or grilling game are:

This recipe is the simplest of recipes, yet it gives an outstanding product if you follow all directions. 
 
Grilled Loin of Venison
 
Venison loin (trimmed), 2 lbs.
Olive oil (to taste)
Kosher salt (to taste)
Ground white pepper (to taste)
 
Method: The loin of venison is located along the back on either side of the spine. Fabricate a 2-pound piece of loin by removing from the bone. Remove all fat, tendons and tacky membrane. Rub the meat with olive oil, kosher salt and ground white pepper. Place on the hot grill and brown the meat on all sides. Lower the heat to medium fire and let cook for approximately 10 minutes. The entire cooking process should take no more than 20 to 30 minutes. While the meat is cooking, add to the grill thick slices of red onion, tomato and a buttered hard roll.
 
Note: Serve thinly sliced rare venison with grilled onion and tomato on a buttered toasted hard roll. I'm getting hungry just thinking about it.
 
 
 
Good Cooking and Great Hunting
Chef Albert Wutsch


Originally printed in Buckmasters Whitetail Magazine, September 2000. Visit venisoncache.com for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game"  and the dvd, "The Art of Backyard Butchering".