How to Cook Venison Steak Diane: Thermal Principles (2024)

FAQs

How should venison steak be cooked? ›

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.

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.

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.

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.

Cook all venison thoroughly and serve hot or very cold. Venison should be cooked to at least 165° to ensure harmful bacteria are killed. The color of the meat is not a reliable indicator of when the venison is fully cooked. Use an accurate, calibrated thermometer for monitoring the cooking temperature of the venison.

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.

Here's how to determine doneness without a thermometer. Gingerly poke a lean surface of the roast with your index finger. If the flesh yields easily, the meat is rare; more resistance means the meat is medium rare, and firm meat is well done.

Venison retains the heat, so always use a very hot pan. For rare-medium cook the meat for two to four minutes each side and then leave it to rest in a warm place for 5 minutes to disperse the pink juices.

For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths.

Why is my venison steak chewy? ›

In the middle of these muscles are a big wade of fat and gland which also alters the flavor of the meat. This fascia is what makes the meat chewy, taste gamey, and makes the muscle contort out of shape when it cooks. The result of trying to cook these muscles as one steak is a tough, chewy, gamey, piece of 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 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.

Once the internal temperature of venison is confirmed with a food thermometer and has reached the minimum internal temperature, it is safe to eat, regardless of the color of the meat, which may still have a pinkish color.

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.

You want to cook your venison until it reaches an internal temperature of 130° to 140° F and then remove it off the grill. Providing it wasn't cut too thin, it should just be slightly pink on the inside.