Not 100% sure what I did right, but here`s how I did it. I soaked the deer in cold water for 2 day. I then put it in some alumium foil with potatos, onions and carriots. Alittle salt, alot of peper and a small amount of habinario sauce. I put it on the grill for abt. 1 hr. while I eat dinner then turned the heat off but left the grill lid down to hold heat and went back out hunting. At supper time I heated it up again for abt 1/2 hr. The meat came out like the best prime rib you ever eat with no wild tast at all. I tried it 3 times and it worked every time. At home in the oven I tried it again, but got it to done. Tasted like and excellant beef roast, but I missed the prime rib. I think the trick to getting the strong wild tast out of deer is to cook it abt 2/3`s done and let it cool, then finish cooking it. If you have a meat thermometer you should get the rear prime rib at abt 180 degrees. It you like it more done 185 or 190.
