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TIMING

Prep: 10 minutes

Brine: 2 to 6 hours

Grill: 10 to 14 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

WHAT IS VENISON?

For most people, venison means deer meat. But it can also refer to the meat of related animals, such as elk, caribou, moose, and reindeer. That’s probably because the term “venison” comes from a Middle English word meaning “to hunt.” Any type of venison meat will work here, and you could also use buffalo or antelope.

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THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 cup apple cider

½ cup bourbon

½ cup water

2 tablespoons kosher salt

1 tablespoon cracked black peppercorns

1 tablespoon dried thyme

2 teaspoons crushed dried rosemary

2½ pounds venison leg steak, about 1 inch thick

¼ cup hazelnut or walnut oil

Oil for coating grill grate

DIRECTIONS

1. Combine the cider, bourbon, water, salt, peppercorns, thyme, and rosemary in a gallon zipper-lock bag; seal and shake until the salt dissolves, about 30 seconds.

2. Place the bag in a bowl just large enough to hold it snugly. Open the bag and add the venison. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for at least 2 hours and no more than 6 hours.

3. Heat the grill as directed.

4. Remove the venison from the marinade and discard the marinade. Pat the surface of the venison dry with paper towels and coat with the hazelnut oil.

5. Brush the grill grate and coat it with oil. Put the venison on the grill, cover, and cook until an instant-read thermometer inserted into the meat registers between 130° and 140°F, 5 to 7 minutes per side. If your grill has an external temperature gauge, it should stay at around 450°F.

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Spicy Indonesian Beef and Grill-Toasted Coconut Salad

If you like toasted coconut, you’ll love this beef salad. Flank steak is marinated in a brine made with coconut milk, and then it is grilled, thinly sliced, and served on a bed of lettuce, cucumber, and onion garnished with cilantro and strips of grill-toasted fresh coconut. To cut the fresh coconut into strips, you crack the coconut, drain the liquid, and use a vegetable peeler to shave the coconut meat into strips. The coconut adds richness to the lean flank steak and creates a highly aromatic main dish salad.

TIMING

Prep: 30 minutes (plus 5 minutes for brine)

Brine: 2 to 4 hours

Grill: 16 to 20 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Grill skillet or vegetable grill tray

• Heat-resistant grill glove

• Long-handled basting brush

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 3 inches above the fire

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INGREDIENTS (MAKES 4 SERVINGS)

For the steak and coconut:

21/3 cups Javanese Coconut Brine (page 367)

1 large flank steak, about 1½ pounds

1 coconut

3 tablespoons peanut oil or canola oil

1 teaspoon kosher salt

Oil for coating grill grate

For the dressing and salad:

¼ cup rice vinegar

3 tablespoons sugar

3 tablespoons coconut liquid from the coconut

3 tablespoons peanut oil or canola oil

1 large clove garlic, crushed

½ to 1 teaspoon sriracha hot sauce or other hot sauce

½ teaspoon kosher salt

1 small head Boston or Bibb lettuce, separated into leaves

1 cup thinly sliced English cucumber

1 cup thinly sliced sweet onion such as Vidalia

2 tablespoons chopped fresh