- 1). Select wood chips to complement the type of game you'll be grilling. For example, hickory, maple, alder and oak add rich, smoky flavors to venison and bear meat. Hickory is the classic wood for pork, so try using it with wild boar. Mesquite is a good choice for game birds such as pheasant and wild turkey.
- 2). Prepare a marinade for wild game such as venison and bear to tenderize the meat. An inexpensive red wine combined with Worcestershire sauce, cracked peppercorns and a bay leaf makes a good tenderizing marinade for wild game. The ingredient proportions are a matter of individual taste. The main goal is to introduce a weak acid, such as red wine, into the meat so it can break down tough tissues.
- 3). Marinate the wild game in the refrigerator overnight.
- 4). Soak the wood chips at least an hour in clean, cold water before grilling.
- 5). Stack about 20 charcoal briquettes to one side of the grill and light a fire, leaving the other half of the grill clear.
- 6). Toss a handful of drained wood chips on the fire when the coals turn white, then set the cooking grate on the grill.
- 7). Place the wild game on the grill on the side away from the fire, then close the lid and adjust the vents to circulate the smoke that will soon begin billowing from the wood chips.
- 8). Prepare a simple basting sauce in a saucepan. The basting sauce can be any collection of flavorful ingredients to suit personal taste. The purpose is simply to keep the wild game moist on the grill. A fresh batch of marinade can be used for basting, but don't use the original liquids used for marinating the raw meat, as these could contain bacteria.
- 9). Grill the wild game for approximately 15 minutes per pound, basting the meat every half hour with the marinade.
- 10
Pull the wild game off the grill when the internal temperature reaches 165 degrees on a meat thermometer.
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