We received this e-mail recently from L.I., and hope the Barbecue Board can give him its collective advice. We recommended marinating the deer with olive oil, wine, juniper berries and other aromatics, and asked him to consider cutting the hind leg into two parts so the thinner end could be taken off the grill before the thicker end.
"Hi Steven: To add some diversity to our family Thanksgiving meal I've been assigned to cook deer meat. This is my first time and I'm not sure if I should grill, bake or smoke it. It is a hind leg with bone in that weighs about 20lbs. I know it's important to not dry out the meat while cooking, also I want the meat to have a lot of flavor. Please help me convince those first time tasters of deer meat at our dinner that wild game is great!"
What do you, think, Board?