How to cook venison recipe (2024)

FAQs

What is the best method for cooking venison? ›

Rib and loin (tender cuts): chops and steaks

Can use dry cooking method. Pan frying, broiling or grilling. Retain more juice if the cuts are no thicker than 3/4 inch. Cook steaks and chops quickly.

For the most tender venison, I recommend cooking to medium-rare or medium. If you're OK with a little pink in the center, you should avoid cooking venison steaks and backstrap to well-done, causing the meat to become dry and tough.

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.

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.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Venison Basics

Tough Cuts From the neck and from the shoulder of deer older than 3 years: Neck roast and chuck roast. Cooking: These cuts are best cooked slowly in moist heat, by browning first, then braising or stewing with the addition of sweetness and acidity to balance the bitterness.

What temperature do you cook venison at? ›

Venison doneness temperatures

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.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

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).

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.

Carefully slip your knife between the tissue and the meat. Using steady pressure, slice between the meat and the tissue so that the tissue is separated from the venison. With your free hand, hold the tissue up and away from the meat and slice again in the same section, removing more of the tissue.