How to Cook Venison (2024)

FAQs

How to Cook Venison? ›

A loin should be roasted to 135 degrees F. You'll need a meat thermometer to determine doneness. Once it hits 135, pull it from the oven and let it rest, tented with foil, for 10 to 15 minutes before slicing. It will carry over cook to 140 degrees, or so, and be moist and safe to eat.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

Venison doneness temperatures

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.

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.

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.

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.

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.

This fascia is what makes the meat chewy, taste gamey, and makes the muscle contort out of shape when it cooks.

Don't overcook it.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey.

What is the best tenderizer for venison? ›

Marinades are one of my favorite ways to tenderize venison. For an excellent marinade, you will need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and herbs and spices of your choice.

Elk and Venison are very low in fat and is best served medium-rare.

Oil the meat well and season with salt and pepper and/or steak rub. Place the venison steaks on a hot oiled BBQ plate or grill, searing the outside to trap the tasty juices in the meat. Cook for 3 minutes on each side for medium-rare. Rest the venison steaks for five minutes before slicing and serving.