FAQs
Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.
How do you cook venison so it's tender? ›
The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.
What are the tips for cooking venison steaks? ›
A good rule of thumb is to use high heat when cooking venison steaks that are 1 inch or less and around medium-high to medium heat for thicker steaks. It isn't a bad idea to have a "cool zone" on your grill when cooking thick steaks. This means having a section of your grill set at about medium heat.
Why is my venison steak tough? ›
The toughness is partly the nature of venison, but it is further compounded by how unforgiving the near-zero fat percentage makes it. The most tender cut on the animal for doing a rare or medium rare fast cook method (sear/grill) I've come across is the diaphragm, often discarded upon field dressing.
How is venison best cooked? ›
General tips:
- Don't overcook or cook at temperatures above 375 F. The short fibers in wild game meat will get tough.
- Serve game meat very hot or very cold. Lukewarm game fat has a very greasy taste.
- Baste very lean cuts with additional fat to improve flavor. Covering roast with bacon strips will provide self-basting.
The CDC says 145° F for whole cuts or steaks (medium well) or 160° F for ground meat (well done). This of course is not what most chefs would say. For best flavor and texture, 130° F (medium rare) is commonly recommended for venison steaks.
Does venison get more tender the longer it cooks? ›
The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.
Is it better to cook venison fast or slow? ›
Hot and Fast
If the meat in question is one of the tender cuts found on a deer's loin (T-Bone, Club, Rib-Eye, Sirloin, or porterhouse steaks) or upper rump (rump roast), your job couldn't be simpler: Cook venison at high heat– the quicker the better. “Cook it no more than medium rare,” Goff says.
How to cook venison steak Gordon Ramsay? ›
For the venison loin:
Use a neutral oil such as rapeseed oil for searing at high temperatures. Once the meat is nicely coloured, add the butter to the pan with the rosemary, thyme and garlic. When the butter has melted baste the loins continually for 6 minutes before removing from the pan. Rest the meat for 5 minutes.
What's the best seasoning for venison? ›
Ideal flavours for venison
- Fruits: quince, cherries, prunes, blackberries, apples.
- Herbs: thyme, rosemary, bay, sage.
- Spices: star anise, allspice, black pepper, cloves, juniper.
- Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.
- Grilled Venison. There's nothing quite like grilled meat. ...
- Braised/Roasted Venison. Braising is a time-tested cooking method that involves first dry searing meat, and then slowly cooking it at a low temperature with liquid to keep it moist and tender. ...
- Pan-Seared Venison.
Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.
How do you make deer meat super tender? ›
Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.
What liquid should I tenderize deer meat? ›
This can be done easily with a fillet knife. To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).
Should you wash deer meat before cooking? ›
Washing deer meat
Rinsing deer meat or venison before cooking is not recommended by food safety agencies.
Is venison OK medium rare? ›
Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.
How to tell when venison is done? ›
It's lean, don't over cook it
Elk and Venison are very low in fat and is best served medium-rare. This equates to an internal temperature of 135°F if you're using a meat thermometer.
What temp does venison pull apart? ›
Pull the meat when it reaches about 180-190 degrees internally. Don't let it get past 200 degrees. This might take anywhere between 8-12 hours to achieve, depending on the size of the roast. Finally, rest the venison for 30 minutes, wrapped in an additional layer of foil and placed in an oven or cooler to keep warm.
What temperature is wild game cooked to? ›
When it's time to cook your meat, refer to the USDA recommended temperatures for wild game. Minimum internal temperatures of 160°F for wild game and 165°F internal temperature for wild fowl. The same Super-Fast Thermapen that was there when you made the kill will come in handy here as you spot check for doneness.
