Cooking Techniques

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Cooking Venison Burgers

Venison burgers may fall apart on the grill if you aren’t careful about how you put them on (even if you’ve added a binding agent, like fat or breadcrumbs, to them). We use a huge grill spatula and gently transfer the raw meat to the grill. Make sure you spray the grill with non-stick spray; that will help. We’ve also found that if the meat is chilled the burgers are less likely to fall apart.

Using Your Gas Grill as a Smoker

If you don’t have a smoker, don’t worry—your grill will work just fine. You’ll need a gas grill with two or more individually controlled burners under the grate, plus a temperature gauge. If your grill doesn’t have one, pick one up at any store that sells grill parts; it’s important that you know what the temperature is inside the grill. Ideally, your grill will be able to maintain a constant temperature of 225°.

Turn on the left or back burner and heat the grill to 225°. Place foil-wrapped smoking wood over the heated burner. Put the meat on the other burner: the key to smoking is indirect heat. Smoke until meat is cooked through. Sausages take about 1 hour; a roast takes about 3 hours.