Because First Light venison comes from young animals it is delicate and should be treated accordingly. Here are a few tips and tricks to give it that extra 5% of magic.
It’s lean, don’t over cook it
Venison is very low in fat and is best served medium-rare. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer.
Don’t cook cold
Bring the meat to room temperature before cooking it.
Oil the meat, not the pan
When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness.
Roasting — salt plus heat equals crispy & delicious
When roasting larger cuts, first sear all sides of the meat to seal in the juices. To achieve a medium-rare roast, cook at 180°C/350°F for 15 minutes per 500g.
Keep stir-fry moving
Venison stir-fry only takes a couple of minutes cooking on a high heat — just remember to keep the meat moving in the pan or wok to avoid over-cooking.
Rest it
After cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly disperse.
Venisons best friends are…
Venison works well with lots of interesting ingredients including anchovies, bacon, celeriac, mushrooms, red wine, thyme and tomatoes. But possibly not all in the one dish.
FAQs
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.
How do you cook venison perfectly? ›
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.
What is best to soak deer meat in before cooking? ›
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 cook venison so it's tender? ›
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.
What to do with deer meat before cooking? ›
Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.
Is it better to cook venison fast or slow? ›
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.
Do you season venison before cooking? ›
Season just before you cook. Season with plenty of salt and freshly ground pepper just before cooking. Salt helps bring the moisture to the surface of the meat, but if you season too early the venison will dry out. Start with a hot pan, plate or grill.
What seasoning to use on 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.
Bromelain is the most common form of meat tenderizer used in America. Tiger Sauce is my favorite dipping sauce for deer meat, as the tanginess compliments the deer flavor to perfection. I've been doing the Tiger Sauce/pineapple juice combination for years, and it's remained my favorite.
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.
Three factors contribute to spoiled meat: heat, dirt, and moisture. Heat is the number-one concern. Bacteria grows rapidly in a carcass, especially if it's allowed to stay warm. Meat begins to spoil above 40° Fahrenheit.
How do you cook deer meat without the gamey taste? ›
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.
Should you rinse off deer meat? ›
It doesn't hurt to rinse the deer's body cavity with cold water to remove nasty visible debris. But realize: Unless the water is boiling hot, it won't kill any bacteria that's on the surface of the meat.
How is venison usually cooked? ›
Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. Here's my recipe for how to cook Chili Cocoa Crusted Venison Loin. Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.
What to season venison with? ›
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.
Soak the meat in buttermilk overnight.
Cover the bowl with a lid or plastic wrap, and refrigerate overnight. The lactic acid in the buttermilk will tenderize the meat and draw out some of its gamey flavor. If the meat was frozen, let it fully thaw in the fridge before you start soaking it.
