SEASONING: Meat, especially wild game, will taste better after it has been seasoned. Domestic meats like beef and pork are loaded with flavorful fat. Ducks and deer are constantly on the move and don’t have the chance to get fat. Many wild game cooks add fat and flavor by wrapping their game meats in bacon.
QUARTER TURN, THEN FLIP: Once you place meat on a grill, do not turn or flip it until it moves easily. It it’s stuck to the grill, it’s not ready to flip. Wait until it is well-marked by the hot grill, then give it a quarter turn to create the diamond-shaped grill marks like you see in a restaurant. Pro chefs know to place any meat on a grill “presentation side down.” That means cooking the side that will be facing up on the plate first. Once the “up” side is cooked, flip it over and cook to desired doneness.
WHEN IS IT DONE? A medium-rare deer steak tastes very different from one that has been cooked until it is well-done. Some people can’t handle the sight of a juicy, red piece of meat. Others feel the same way about one that has been cooked until the only colors are shades of gray. It’s a personal choice, but do keep in mind that leaner game meats will taste more livery and gamey when they have been cooked past medium.
LET IT REST: Allowing meat to rest for several minutes immediately after cooking will give the juices a chance to redistribute. As mentioned previously, the juices concentrate in the coldest part of the meat when cooking. Letting it rest means less juice running out of the center when sliced and juicier, more tender meat.