Summer is right around the corner and that means it’s time to fire up the grill! We’ve put together this collection of grilling recipes ranging from duck to venison to quail and more, so you can enjoy more time cooking — and eating — outside this summer.
The best grilling recipes are often easier than you think. Combine the right ingredients for the sauce, seasoning, or marinade and you’ve got a winning dish you’ll be serving during grilling season for years to come. Plus, have we mentioned the perk of stepping back from the stove (and out of the house!) to enjoy those long summer nights? So, pull out all your favorite gear and get that smoke wafting through the air. Summer has arrived, and there’s no better way to embrace it than cooking up these grilling recipes.
This tasty grilling recipe includes 6 jalapeno peppers. But, the resulting heat isn’t as potent as you might think. If your heat tolerance is on the lower end of the spectrum, you can always reduce the number of peppers or avoid using the top part of the pepper near the stem, where the heat is more concentrated.
What to do when you’ve got a freezer full of mixed venison parts but not quite enough to make a meal of any one cut? Invite a bunch of friends over and fire up the grill for this Venison Mixed Grill. It’s also a perfect way to introduce some of your less experienced friends to the delights of cooked venison.
This recipe is flexible, so depending on what cuts of meat you have on hand, you’ll need to adjust your marinade and cooking times. Cuts like tenderloins and backstrap medallions need only an hour or two in the marinade, while a tougher cut like hindquarter muscles will need six to twelve hours to marinate.
Gather up some vegetables like peppers, onions, mushroom and squash to grill alongside the venison to make it a feast.
Grilled Venison with Beerbecue Sauce
Made with beer (as the name implies), this variation on barbecue sauce works with venison, grilled fish, upland game and just about anything else you can put on the grill, making it a versatile option to keep in your grilling recipes toolbox.
This recipe in particular calls for two to two and a half pounds of venison steaks, but I often grill any cut of deer, from the loin to the hams. Whatever cut you use, make sure to remove anything that’s not muscle: silver skin, bone, etc.
While this recipe calls for quail breasts only, you can season the legs the same as the breasts and toss them right on the grill too. And if you can’t find prosciutto at your local grocery store, use partially cooked bacon in its place.
I like to serve this with Alabama White Barbecue Sauce, but you can serve it your barbecue sauce of choice.
Looking for grilling recipes to uplevel your grilled venison game? With a cup of fresh morel mushrooms, this recipe fits the bill. The mushrooms along with balsamic vinegar, red wine, beef broth, rosemary and Dijon mustard combine to make a richly flavorful sauce that’ll knock your socks off.
When you’re short on time, store-bought barbecue sauce will work, but making your own barbecue sauce is easier than you might think and worth the extra effort. The basic sauce in this grilling recipe is sweet and hot – a perfect combination. You’ll wonder why you waited so long to make your own barbecue sauce!
This marinade is easy to mix up and is perfect for marinating your venison steaks before grilling. The ginger, soy sauce, and honey a tasty sweet and sour, Asian-style flavor.
Our focus is usually on meat around here, but these grilled vegetables are the perfect accompaniment to any grilled wild game. Choose whatever vegetables are in season or growing in your garden, add a little olive oil, garlic, salt and pepper and grill away. I like to add Hi Mountain Seasonings, fresh rosemary or other herbs to add some extra flavor to this grilling recipe.
Don’t throw away your salmon collars! There’s a lot of flavor from the bones and the rich meat in salmon collars, and with a little bit of seasoning (soy sauce, sesame oil, Hi Mountain Rib Rub), this recipe is a great way to make the most of this underused piece of seafood.