Grill Guide.

• Temper the meat
  Thicker cuts (2–5 cm) benefit from resting for 20–30 minutes before grilling. Thinner slices can be placed directly on the grill for better searing.
   
• Wipe the meat
  A dry surface provides better caramelization.
   
• Salt generously
  Game meat often needs a bit more salt than you think. Salt just before grilling.
   
• Feel free to use fat
  Since game is lean, you can lightly brush the meat with:
  - rapeseed oil
  - butter
  - or even better: melted suet or duck fat

1. Season the meat with salt and freshly ground black pepper.

2. Grill on high heat to get a proper sear.

3. Turn the meat often for even cooking.

4. Remove the meat 5–8 degrees before the final temperature.

• Feel free to add wood chips (alder, apple, or oak work excellently for game).
• Turn the meat occasionally.
• Be patient - low temperature yields juicier results.

When the meat rests, the juices are distributed evenly.

• Always rest for 5–10 minutes
• Do not wrap the meat tightly in foil (it destroys the sear)
• Expect the temperature to rise a few degrees after grilling

A good guideline:
The guests should wait for the meat – not the other way around.

Moose

• Very lean meat
• Grill quickly or use indirect heat
• Brush with butter during grilling

Venison

• Perfect grilling meat
• Withstands high heat and gives a nice crust

Wild boar

• A bit fattier and very flavorful
• Perfect for both direct and indirect grilling
• Marinade works well

Game bird

• Grill quickly and carefully
• Take off early – residual heat does the rest

• Juniper
• Thyme
• Rosemary
• Butter with garlic
• Light smoking with apple wood

CG Vilt's best grilling rule

Good ingredients don't need to be complicated.

Salt, high heat, the right temperature, and resting – then let the game flavor shine through.