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Game meat should be grilled in a slightly different way compared to other meats.
Game meat is more delicate, leaner and more delicious than other meats and a good rule of thumb is to grill it thoroughly to get a cooked surface in a short period of time and then let the meat rest or use indirect heat until it is done if it is a thicker piece. Do not grill at a medium-high temperature. Forequarters generally require higher internal temperatures (60-65 degrees), hindquarters slightly lower (52-58 degrees) and fillets the lowest (48-52 degrees).
Reindeer carcass is the best game meat for grilling
The male reindeer is slaughtered in September just before the rut. This means that it has just had time to eat as much as possible during the summer months and has the most fat. This makes the meat exceptionally well suited for grilling.
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