GAME
COOKING TIMES CHART |
TYPE
OF GAME |
ROAST |
GRILL/FRY
Direct heat |
SMOKE
Indirect heat* |
BRAISE/STEW
In liquid;
covered |
|
GAME
BIRDS: |
Whole
bird, 4 to 6 lbs.
(Do not stuff.) |
350
°F
30 to 35 min./lb. |
Not
preferred |
2
1/2 hours |
Not
preferred |
Breast
or parts |
350
°F
1 to 1 1/4 hrs. |
20
to 40 min. |
2
hours |
60
to 75 min. |
Whole
small birds |
350
°F
45 min. |
30
min |
1
to 1 1/2 hrs |
45
to 60 min. |
|
GAME
ANIMALS: |
Rib
Roast, bone in
4 to 6 lbs. |
325
°F
27 to 30 min./lb. |
Not
recommended |
Not
recommended |
Not
recommended |
Rib
Roast, boneless rolled
4 to 6 lbs. |
32
to 38 min./lb |
Chuck
Roast, Brisket
3 to 4 lbs. |
Not
recommended |
Not
recommended |
Several
hours |
325°
2 to 3 hours |
Round
or Rump Roast
2 1/2 to 4 lbs. |
325
°F
35 to 40 min./lb. |
18
to 25 min./lb. |
2
1/2 to 3 hours |
325°
2 to 3 hours |
Whole
leg (boar, deer)
6 to 8 lbs. |
375
°F
2 hours |
Not
recommended |
3
to 4 hours |
Not
recommended |
Tenderloin
whole, 4 to 6 lbs.
half, 2 to 3 lbs. |
425
°F
45 to 60 min. total |
12
to 15 min./side |
Not
recommended |
Not
recommended |
Tenderloin
half, 2 to 3 lbs. |
10
to 12 min./side |
Steaks,
3/4" thick |
Not
recommended |
6
to 7 min./side |
Not
recommended |
Not
recommended |
| Ground
meat patties |
Not
recommended |
6
to 8 min./side |
Not
recommended |
Not
applicable |
Meat
loaf, 1 to 2 lbs. |
350
°F
60 to 90 min. |
Not
recommended |
Not
recommended |
Not
applicable |
Stew
or Shank Cross Cuts
1 to 1 1/2" thick |
Not
recommended |
Not
recommended |
Not
recommended |
Cover
with liquid; simmer 2 to 3 hours |
Ribs,
4" |
375
°F
20 min. |
8
to 10 min./side |
Not
recommended |
Parboil
1 hour; then grill or roast |
