Game Grilling Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill steaks and patties using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill roasts and whole birds using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Let roasts and larger cuts of meat rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time. Type Thickness or Weight Approximate Cooking Time Ground buffalo patties 3/4 inch thick 7 to 9 minutes (medium) (Direct Medium) Buffalo, strip steak 1 inch thick 6 to 7 minutes (medium rare) (Direct High) Quail, whole 5 ounces 15 to 20 minutes (Indirect Medium) Squab, whole or butterflied 1 pound 35 to 45 minutes (Indirect Medium) Duck, whole 4 to 6 pounds 1-1/2 to 2 hours (Indirect Medium) Duck breast, boneless 7 to 8 ounces 10 to 15 minutes (Direct Low) Goose, whole 10 to 12 pounds 3 hours (Indirect Medium) Rack of venison 2-1/2 to 3 pounds 45 minutes (medium rare) (Indirect Medium)