What Temperature Do You Cook Venison At ?
I am a new bride to a hunter, and have never cooked venison before. My husband hunts deer in central, NY near Utica. I have never even eaten venison meat before. I am a little lost on what to do. How do you prepare venison ? Any help is appriciated.
- what temperature to cook venison
- venison temperature
- what temperature is venison done
- what temperature do you cook venison to
- what temperature do you cook venison
- venison cooking temperature
- what temperature should venison be cooked to
- temperature to cook venison
- what temp to cook venison
- what temp to cook deer meat
- what temperature do you cook deer
- what temperature to cook deer meat
- temp to cook venison
- what temp to cook deer
- Temperature to Cook Deer Meat
- deer meat temperature
- venison temp
- what temp do you cook venison to
- what temp do i cook deer
- what temperature to cook venison to
- slow cooking venison temperature
- venison temperature done
- what temp is venison done
- venison done temperature
- what temp do you cook venison
Related Articles That Might Interest You:
- Ideas For Cooking Venison
- How Do You Prepare Venison
- Muzzleloading For Whitetails 101
- Deer Decoys For Deer Hunting
- New Deer Calls You Must See
Tagged with: Cooking Venison • Preparing Venison • Venison Loin
Filed under: Deer Hunting
Like this post? Subscribe to my RSS feed and get loads more!
Depends on what and how you want to serve it…I like it fried just like chicken fried steak, it is good in chilie too. The same basic idea as cooking beef. I also like it baked with butter and garlic in a glass baking dish covered with foil at 350 for about 45minutes to1 hour. Keep it covered and it will be easier to slice and chew.
Since venison is low in fat, over-cooking will cause toughness. Preheat the oven, grill or pan before cooking. Do not add salt to venison because it will draw out the meat juices, preventing browning, and resulting in dry meat. Brush the venison with oil to seal in the meat flavour and to prevent the meat from drying out. Spices and herbs can be used as well as marinades and wines.
Venison is very lean and therefore shrinkage is minimal. Less venison is needed because the meat is very dense. Portion sizes can be smaller than for other meats.
Some people add beef suet or pork lard to ground venison to add moisture. This will change the taste and add unnecessary fat to the meat. Instead, consider adding quick oatmeal, rice cripsy cereal or steel-cut barley or oats – this will retain the favour and moisture, but will not change the quality or taste of the product.
If you got your venison from the wild and it has a strong “gamey” taste to it, try the following:
Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh.
Age the meat under refrigeration for 3 to 7 days to enhance tenderness.
Soak meat in marinades containing wine or vinegar with the heavier flavours of soy or garlic.
Serve the meat with sweet or spicy sauces as condiments to temper the wild taste.
Trim fat from game meats to remove a major source of the wild flavour.
Cooking tips
Here are some specific cooking tips for European Elk (Red Deer) provided courtesy venisonsteaks.com. The suggestions apply to most kinds of venison.
1. Do not overcook. The longer you cook red deer, the more it is likely to become dry.
2. Quality European Elk “red deer” should be cooked to no more than 130 to 140 degrees of internal temperature. At 150 degrees the meat starts to dry out, due to the lack of fat. The use of a meat thermometer is the best way to determine that the meat, has reached the desired degree of doneness. Let the meat rest in the juices, covered, for 10 – 15 minutes, before serving.
3. Frying/browning should be done very quickly – do not over cook. Again, let rest, covered before serving.
4. When broiling and grilling, you should cook to no more than rare or at the most, medium rare. When you need to serve to someone who prefers well-done, marinating the meat in your favorite sauce will help keep the meat deliciously tender. Adding moisture when grilling quality red deer is not necessary. But, you may wish to spread a small amount of butter or cooking oil onto the surface prior to cooking. After broiling or grilling let the meat stand for about 8 minutes before serving so that the flavorful juices can accumulate.
5. Stews and pot roasts should be cooked very slowly and at low temperature settings. Crock pots are great.
6. Slow cooked oven roasts have a tendency to become dry when roasting. Frequent basting is the principle method of retaining moisture. Another methods is to keep the roast covered. Flavors can be added to the roast by injecting it with liquids such as wine, fruit juices, light cooking oil, melted butter, or a marinade and allowed to set in the refrigerator for several hours.
7. Use tongs when turning or picking up meat. A fork will pierce the meat and cause some of the flavorful juices to escape during cooking.
8. Most alcohol used in recipes from wine evaporate during cooking.
9. Mushrooms add B vitamins. Bell peppers add fiber and vitamin C. Green onions are rich in potassium and a good source of vitamin C.
10. If you need to cut the steak into strips, before cooking, first cut against the grain into thin slices. Then stack slices and cut them into 1/4 inch thick strips. Cutting is easier if steak is slightly frozen.
11. High quality young farm-raised red deer DOES NOT need to be marinated to change the texture or to mask the flavor. However, a light marinate does help to keep the meat moist and enhances the flavor. Farm-raised venison is tender and does not have any “wild” taste.
My cousin recommended this deer hunting site and she was totally right keep up the fantastic work.
Does anyone deep fry venison ?