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.
Click here to see our chart on internal temperatures.
Type |
Thickness or Weight |
Approximate Cooking Time |
| Buffalo, strip steak | 1 | 6 to 7 minutes direct high heat (450° to 550°F), turning once |
| Duck breast, boneless, skinless | 5–6 oz | grill 8 to 10 min direct medium-low heat (about 350°F), turning once |
| Duck, whole | 5½–6 lb | 40 min indirect high heat (450° to 550°F) |
| Goose, whole | 10-12 lbs | 3 hours indirect medium heat (350° to 450°F) |
| Ground buffalo patties | ¾" thick | 7 to 9 min direct medium heat (350° to 450°F), turning once |
| Quail, whole | 5 oz | 15 to 20 minutes indirect medium heat (350° to 450°F) |
| Rack of venison | 2½–3 lb | 45 minutes indirect medium heat (350° to 450°F) |
| Squab, whole or butterflied | 1 lb | 35 to 45 minutes indirect medium heat (350° to 450°F) |