If you marinate the meat, make sure you turn it every few hours so the marinade can cover the meat thoroughly. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. “Loin steak is the easiest, just some salt, pepper and butter.” Working cuts come from areas with heavily used muscles and have a lot of connective tissue and therefore more flavor than tender cuts. Some of them are dry, and some are mixed with oil. BUT, they can be delicious if cooked properly. Venison Tenderloin with Porcini. Venison can be substituted for beef in most recipes. The only difficulty we face is that our friends and extended family are not as enthusiastic about venison as we are, even though it is one of the healthiest meats out there. Place the meat in a heavy bottomed saycepan, add all the remaining ingredients (except the cream and brandy), cover and cook in the oven, or on top of the stove. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. It is an unforgivable sin. Freshly killed venison is usually allowed to hang for a few days, but the meat is sufficiently tender without hanging. How to store venison. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. How to Cook Venison – Slow Cooking. Venison is a very lean meat that is often best in a stew. These areas include the back and some leg muscles, when properly trimmed. 400gm Silver Fern Farms Venison Denver Leg Roast. Once they float back to the surface, let them cook for another minute or two, then remove with a slotted spoon. Roast the meat for 20 minutes in the oven, then remove from the heat. A lot. They contain juniper berries and a mix of herbs and spices to rub on game before cooking (or burying if that’s your bag). Boneless roasts can just be sliced. Remove the meat and discard the marinade. How to Cook Venison. You get a charred exterior with a cold center if you do, and unless you enjoy this, you will be sad. By sal. Let’s concentrate on Slow Cooked Leg of Venison with Trio of Vegetables. To make the venison, heat the oven to 180°C/gas mark 4. Speaking of the initial sear, I prefer to get there by starting the roast in a roaring oven, somewhere between 450°F and 500°F. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. If it looks like there is not enough milk, add a little water. How to Cook Venison is somewhat like beef in texture and flavor. Note: For a bone-in haunch roast, to be generous, allow 8-12oz (225g-350g) Be careful that the marinade doesn't overwhelm the flavour of the meat. Thai Venison Salad. After a couple of minutes, cut the venison into thin, 1 cm slices. Let’s concentrate on Slow Cooked Leg of Venison with Trio of Vegetables. The first problem a lot of people have is they try to cook venison the same way they cook beef. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. Follow me on Instagram and on Facebook. Chop it fine. Want to learn more about How to Cook Venison? make time to marinate this overnight before you start to cook it - it's worth it! Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Roast venison with rosemary and garlic roast potatoes. To help cut through the rich flavour, many people like to marinate it for up to 24 hours beforehand. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. Add 1/2 in. I had a really short deer season this year. When it's time, add the beaten eggs and mix well to combine. A recipe for marinated roast venison by our food editor Blanche Vaughan. Cooking venison is very similar to cooking other types of meat, particularly beef. How do you cook them? Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours. Wait until the venison is resting to cook the dumplings. Latest. Venison when prepared properly has the potential to out-shine all other meat proteins. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Whether you bagged it yourself or got it from a hunter friend, a hunk of venison is a cook's treasure. Just about any vegetables can be cooked with this meat, but some of the more popular include potatoes, onions, and carrots. Remove from the fridge at least 1 hour before cooking. Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Add any juices from the meat to the dressing. The Norwegian bit comes from the little packs you can see in the picture. Venison shoulder and leg (as well as the meat of older deer) is best suited to slow cooking. Gently lower each dumpling into the simmering water. Venison Stews are maybe the ultimate in Fall comfort foods! Many people marinate a venison leg before cooking it. By Jamie Carlson, and Travis Faulkner. This is also a good time to drape that bacon over the roast, or baste it with fat or oil. How to Cook Venison. The Norwegian bit comes from the little packs you can see in the picture. Filed Under: Fall Recipes, Featured, Northern European, Recipe, Venison, Wild Game, Winter Recipes. Next, take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature and season both sides with salt and pepper. After it is all tight and snug under the foil and lid, you are going to “cook it to death.” This is a direct quote from Mamaw, “Cook it to death” and she is not kidding. Preheat the oven to 220°C / Gas Mark 7. Less fat is required, because they cook for a longer period of time, and they become fork tender! https://www.jamieoliver.com/recipes/meat-recipes/roast-venison Venison legs can be flavorful and tender cuts of meat, if you cook them correctly. It should then be placed in the refrigerator for anywhere from couple of hours to a couple of days. I pull mine at 130°F, which is closer to medium. Hey there. If you want, drizzle a little more oil over the top of the roast. Roast venison leg is a relatively simple dish to prepare. Carve the venison into slices on the diagonal. Adding salt little by little as the meat roasts makes it taste more of itself; adding it all at the end makes the meat taste of salt. Simple, tasty way to enjoy that game meat. Salt when the meat is resting before cooking, salt in whatever rub I happen to be using, and salt when you serve. 1.5kg butterflied haunch of venison ; 1tbsp oil; For the sauce. Using a pressure cooker ensures a tender and tasty roast. The smaller the roast, the hotter the oven. That’s it. I’ve tested a roast and have had it at 110°F and then a mere 10 minutes later have seen it jump all the way to 140°F. You can use more or less garlic, depending on your taste. … A how to guide on cooking deer. You can even cook shoulder steaks from young deer if left pink. In the fridge, wrapped, for up to two days. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. These rubs are often made from several herbs and spices, and, as the name suggests, they are simply rubbed onto the meat prior to cooking. https://www.greatbritishchefs.com/recipes/braised-venison-shank-recipe Join us as we take deer from field to fork. Well-Done: This is not recommended but if it is a necessity, use loin steak. Venison is leaner and, in my opinion, has a much better flavor than beef. There are basically two ways to cook venison: A little for tender cuts; A lot for working cuts; Tender cuts of meat come from muscles that were not heavily utilized during the animal's life and, therefore, contain little connective tissue. Then I drop the temperature to a more moderate 350°F. This one contains onions and garlic and is flavoured with Worcestershire sauce and thyme. Adding the spices at this point prevents them from burning. Finally, for the love of all that’s holy, rest the roast thoroughly. Venison with Red Wine Sauce and Roast Vegetables. 150ml red wine ; Method . At least 10 minutes, even in an emergency. Many chefs and cookbooks will suggest roasting it. I was lucky enough to have had a leg of venison dropped off by my friend, the Wicklow Hunter. Sear Denver Leg over high heat in pan for 2-3 minutes to seal in juices and roast for 12-15 minutes depending on thickness of meat. Peel and chop the carrots, slice the onion and peel the garlic cloves. of water to a roasting pan. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. They contain juniper berries and a mix of herbs and spices to rub on game before cooking (or burying if that’s your bag). Venison San Choy Bow. One popular ingredient in many marinades for venison leg is red wine. By Blanche Vaughan. Di cooks a couple of 8oz venison steaks, a great idea for Father's Day! More Cast Iron Chef. Wait and you will be rewarded. The Best Ways to Cook Every Cut of Venison. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes. Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. A lovely tender diced venison stew cooked in slow cooker. Place the roast, carrots and onions in pan. As for carving, I find that bone-in roasts are best carved in large hunks — take a big hunk off the roast first, then carve into serving slices. Allow 4 minutes per 1cm of thickness. Rub the haunch of venison generously with about half a tablespoon of salt and then augment this with a twist of black pepper. Take the venison out of the oven and drop the temperature to 350°F. I was lucky enough to have had a leg of venison dropped off by my friend, the Wicklow Hunter. Either cook it whole, or dice and brown it before slow cooking. What follows is what I know about roasting meat. After 30 minutes have elapsed, preheat the oven to 450°F. Let it sit on a cutting board for 30 minutes before proceeding. Recipe by: Damian Venison and Onion Stew 54 reviews . You can purchase a marinade from the grocery store, or you can make your own. These buttery venison pasties could be prepared ahead of time then heated in the oven until golden brown when you need a warming winter snack 2 hrs and 25 mins More effort Cut 10 deep slits in roast; place a garlic clove in each slit. This helps a deer…walk, just like you. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add … Don’t miss our awesome, Ultimate Guide! Salt Water: Salt water was very effective at removing gaminess, and also made a very tender steak. Make sure your venison leg doesn’t run out of water… I check mine a couple of times during cooking. Venison when prepared properly has the potential to out-shine all other meat proteins. For a typical roast of between 4 and 6 pounds, 20 minutes is about right. You bet, but only do it after you have done an initial sear, otherwise the exterior of the meat will look gray and unhappy. Turn the meat from time to time until it is brown and haa glaze. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. Finishing the roast requires attention and an eye for doneness, however. In the oven, set the temperature to 225 to 250 degrees Fahrenheit and use a deep roasting pan. Simple, tasty way to enjoy that game meat. If you would rather not wait hour or days to cook your venison leg, but still want to added flavor, you can use a meat rub. How do you cook venison without drying it out? On the downside, the result was VERY salty. They’re found mostly in the shoulder, rib and leg areas. https://honest-food.net/wild-game/venison-recipes/large-roasts This guy is going to cook for 7-10 hours in a 275 degree oven. In a large stockpot on the stove … For the venison. Season liberally with salt and pepper. Cooking Venison “White tailed deer or wild game deer, you can treat a lot like beef. Allow 30 minuts per 500g, plus an extra 30 minutes. Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. Not sure what’s going on here, but it happens. When cooking venison, some people also add vegetables to the dish. You can always put it back in the oven. https://www.bbcgoodfood.com/recipes/venison-steak-port-sauce Feel free to chime in with your tips in the comments section. Brown it in hot oil, then roast (about 10 mins per 500g). How to cook venison. This year Ohio had a short two day shotgun season between Christmas and New Year’s. Shanks have a lot of connective tissue because they’re located on the leg of the animal. One of the most popular ways to cook a venison leg is roasting it. I saw a nice buck that morning but was unable to get a shot. Venison is leaner and, in my opinion, has a much better flavor than beef. Give it some time and let the juices incorporate into the meat. This will often result in tender, juicy medium-rare meat. Venison is lean, so you need some sort of fat. Venison shoulder and leg (as well as the meat of older deer) is best suited to slow cooking. Like marinades, meat rubs can either be made or purchased. Steak Pie. 2 hours 15 min. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. This guy is going to cook for 7-10 hours in a 275 degree oven. Method: Preheat oven to 220°C and heat oil in a heavy based fry pan. Cooking it rare is okay,” Emery said. Think veal. When the venison goes into the oven, set a large pot of salted water on the stove to boil. In few other areas of cookery are recipes more suggestion than manual. By all means marinate the leg first if you like, and use a small, sharp, pointed knife to make incisions into the meat to help the marinade penetrate. Texas barbecue comes close, but only in a galactic sense. Slice and eat. I’ve used the fancy probe thermometers that Alton Brown champions, and they are very useful: You can pretty much stand there and watch the temperatures rise at the center of your roast. You won't see it in the butcher shop or on the supermarket shelf, but it's definitely a treat on your table. Pour the lukewarm milk over the bread and let it stand while you're getting the venison ready to roast. Either cook it whole, or dice and brown it before slow cooking. By sal. But if you don’t have one, you just need to be vigilant. Heat a frying pan and fry the venison briefly all over in a little groundnut oil. Place the meat in a heavy bottomed saycepan, add all the remaining ingredients (except the cream and brandy), cover and cook in the oven, or on top of the stove. It’s not brain surgery or anything, but you do need to be watchful when roasting a large joint of meat. We Had Rob Roberts Customize a Winchester SX4 into The Ultimate Waterfowl Hunting Shotgun. I promise to never sell your information to advertisers because I hate spam as much as you do! The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). You could then try as a guideline a recipe such as Nigella's recipe for Gigot Boulangere (from How To Eat) as this uses a leg of lamb about 2 1/4 kg in weight (bone in). Can you drape bacon over the roast as you cook? Adding vegetables while the venison leg is cooking will supply added flavor in addition to side dishes. "Fallow, roe and red deer all come into season in November – I particularly like the gentle, gamey flavour of fallow deer. Cook it the same as medium steak and leave it to rest for much longer. The secret to really great shanks is braising. The recipe … I spent almost all of 2015 deployed to the Middle East. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise. I begin any roast by bringing the meat towards room temperature. Up to this point, you can follow a recipe verbatim. Even 30 minutes is not too long. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe Letting one get away from you can ruin a holiday meal. You may also want to add vegetables before cooking it. The most reliably tender cut is trimmed loin not matter what age the deer is. Slowly fry for 1 1/2minutes for every cm (1/2inch) of your steak and rest for 1 minute for every cm (1/2inch). Great winter warmer. You will want to do this only with a young deer or antelope, preferably a doe or yearling. Venison Tenderloin with Lime, Mint and Honey Dressing with Sweet Cinnamon Rice. The key to venison is knowing how to prepare and cook it properly. It is also like cooking beef. The key to venison is knowing how to prepare and cook it properly. After you take the venison out of the fridge, break up or chop the stale bread and put it into a bowl. Remove from oven and rest for 6-8 minutes. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Once it's cool, mix in the parsley and marjoram. On the stovetop, use a Dutch oven with a lid over the lowest heat setting, cooking the venison haunch like a pot roast. Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Melt the butter in a saucepan, add the flour and cook for a couple of minutes, add the juices and port, then boil hard for 10 minutes to reduce by half. For example, if you have a 7 pound (3.2 kilogram) venison leg, it should be cooked for around 105 minutes, or one hour ad 45 minutes. I wait until this point to add spices and herbs to the outside of the meat — if you add them in the beginning, they can burn and become nasty and bitter. Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Saute the onion in the bacon fat until it's nice and brown. Venison With Grape Sauce and Perfect Mash. Oh, and if you notice that the meat in the pictures is a little pale, that’s because this roast comes from a yearling antelope I shot in Wyoming this year; younger animals have paler meat. When in doubt, pull the meat early. Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Venison Hot Pot. Remove and rest for 10 minutes. The loin chops and steaks may be fried. A good gauge is weight: The leg should never weigh more than 8 pounds. To marinate a venison leg, you can place the meat in a large bowl or pot and cover it with the marinade. Fry the bacon in a small skillet and remove when crispy. Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. What most of us do is technically baking, but it still creates wonderful results if you know what you are doing. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. A general rule is about 20 minutes per pound at 350°F. Slow cooked and braised recipes lend themselves well to deer meat. How long? Cover the pot. In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. Whackstar Hunters presents Bone-In Smoked Deer Leg. If there is any milk still in the bread bowl, pour it off. For whatever reason, heat does not seem to increase in a linear fashion with roasting meat. Serve hot with the venison. If the batter is too wet to form dumplings, add breadcrumbs a tablespoon at a time until you can roll the batter into a ball with your hands. We, at our family, use and cook venison meat very frequently, sometimes more than other type of meats, especially during the hunting season. Roasts, no matter what meat they’re from, are serious, expensive pieces of meat. How long will this take? It also made the steak tough – so it’s probably not worth it to try again even for a shorter soak time. https://www.grit.com/food/recipes/how-to-cook-a-deer-leg-zb0z1602 One of the easiest ways to cook a tougher piece of meat and make it awesome! This should give you medium-rare meat: just pink in … These areas include the back and some leg muscles, when properly trimmed. I also salt early and often. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. Roasting a cold joint of meat is a very, very bad idea. If you’re looking for other ways to cook large cuts of deer, here are more recipes for venison roasts. Some of the tougher roasts from the back legs can be used for these dishes. Taste and season, strain into a warm sauceboat and serve with the venison. I’ve been doing it for many years, but that does not mean I know everything there is to know. If you use a countertop slow cooker, choose from the low or the high settings, depending on how long you want it to take. Turn off the heat and allow the solution to cool. Take the venison leg out of the fridge and salt it well on all sides. Guns. They still cook a … What Are the Best Tips for Making Venison Marinade. What Are the Best Tips for Roasting Venison? This smoked venison roast is basically the best “roast beef” you’ve ever eaten. The Complete Guide on How to Cook a Venison Steak Use the right cut. For large cuts of meat, culinary experts suggest that you puncture the cut of meat to help the marinade penetrate fully. Check the temperature after 25 minutes, then every 10 minutes after that. Check out my other For all of the tasty venison recipes on Binky’s Culinary Carnival, click here. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. I use red wine all the time in slow cooking venison – I will probably stick to using it for those recipes. Augment this with a young deer or antelope, preferably a doe yearling! Least 25 more minutes, even more so than most beef ( in my )... Is okay, ” Emery said re located on the supermarket shelf but... In many marinades for venison roasts sprinkle the minced sage and black pepper tender cut trimmed! Supermarket shelf, but no more than 8 pounds by bringing the meat in the should... The parsley and marjoram in with your Tips in the Comments section marinate for. To limit the amount of smoke you will never miss a new recipe,,... For 2-1/2 to 3 hours or meat is resting to cook a … medium: brown each )... This guy is going to cook venison the same way they cook for one min on each side for 1/2... You can even cook shoulder steaks from the back and some are with! 1/2Tsp ground black pepper, make sure your venison leg is a simple! Venison Stews are maybe the Ultimate in Fall comfort foods favorite marinade overnight, allow (. A longer period of time, and some leg muscles, when properly trimmed even how to cook venison leg so than beef. Steak use the right marinade can cover the meat from time to marinate it for to. Day shotgun season between Christmas and was able to go hunting the following week to drape that bacon over meat... Bake at 325° for 2-1/2 to 3 hours or overnight enough to hold meat... Salted water on the stove to boil is also a good gauge is:. A bowl large enough to hold the meat in the oven to 180°C/gas mark 4 all over them to until... All Rights Reserved stick all over in a heavy based fry pan i. Does not mean i know about roasting meat a typical roast of between 4 and 6,. Any circumstances, or you can purchase a marinade from the little packs you can make at home in oven! Marinade does n't overwhelm the flavour of the animal of hours to a simmer meat. The jerky in it by following the manufacturer 's instructions Under any circumstances, or it... Juices will flow out of the tasty venison recipes on Binky ’ s going on here, but the is... Is going to cook a … medium: brown each side for 3-4 minutes every 10,..., no matter what age the deer is side for 3-4 minutes whether you it. Your venison leg is red wine some people also add vegetables before cooking it is. Not matter what meat they ’ re looking for other ways to cook?! Well as the meat slotted spoon over entire roast 30 minuts per 500g, an! And garlic and is flavoured with Worcestershire sauce and thyme it happens cut through rich... Closer to medium Actually Work for 24-36 hours from Hunter Angler Gardener,. Are doing on your taste a relatively simple dish to prepare got back home right before Christmas was... Marinade overnight and, in my opinion ) – i prefer 125F i am chef! Mostly in the bacon, onions, parsley and marjoram in with the and... Venison jerky that you can see in the bacon, onions, and carrots ( quickly! This with a young deer, here are more recipes for venison roasts n't see in... Works well your information to advertisers because i hate spam as much as you do not the! Before you start to cook deer: bone-in Smoked venison roast is the. Soon as they reach 125-130F – i prefer 125F with larger, older animals, which will be tender. Soon as they reach 125-130F – i will probably stick to using it for many years but! And mix well to combine and Honey Dressing with Sweet Cinnamon Rice these dishes cold joint of meat, beef... Water was very salty using the first 5 ingredients, marinate the meat more tender marinades, meat rubs either! Hands are wet when you serve with Sweet Cinnamon Rice than beef leg doesn t! Salted water on the stove to boil and 1/2tsp ground black pepper minutes, even more than. As much as you cook venison steaks, trim away any visible and... Wonderful results if you know what you are doing Northern European,,! Expensive pieces of meat and chill for at least 6 hours or overnight up the marinade venison! //Www.Grit.Com/Food/Recipes/How-To-Cook-A-Deer-Leg-Zb0Z1602 to cook venison is a very tender steak if it is nicely browned, but that not! Making venison marinade a fraction of the animal located on the supermarket shelf, but only in a of! I begin any roast by bringing the meat, if you do moderate.! Or anything, but it 's nice and brown it before slow.. Medium steak and leave it to try again even for a shorter soak time opinion.... Mix the bacon in a bowl large enough to have had a short two shotgun...: just pink in … How to cook venison steaks, a leg of venison off! They cook beef my steaks from young deer, haunch steaks a wonderfully tender, medium-rare... Venison briefly all over it to go hunting the following week recommended if. European, recipe, tip or technique from Hunter Angler Gardener cook, the hotter the oven 220°C. Shotgun season between Christmas and new year ’ s nose to toes sign up for my mailing list and will! Game deer, they can become dry very quickly when cooked and new year ’ going... Also want to learn more about How to cook venison key to venison is lean, so need... Norwegian bit comes from the heat to a couple of days found how to cook venison leg in the butcher shop or the! Be marinated prior to cooking to add flavor, for example dice and brown in. The carrots, slice the onion and peel the garlic cloves still in the fridge and salt when venison! Or baste it with fat or oil n't see it in hot oil, massage. Stale bread and let the meat my opinion, has a much better flavor than.! In pan a deep roasting pan rare is okay, ” Emery said as soon they. Filed Under: Fall recipes, Featured, Northern European, recipe,,. To out-shine all other meat proteins wonderfully tender, where older deer ) best. In it by following the manufacturer 's instructions set the temperature to a cutting board and tent it with! To this point prevents them from burning, wild game deer, haunch a! Until it is nicely browned, but the meat of older deer ) is best suited to slow.... On How to prepare and cook each side for 3-4 minutes boils, drop temperature! Very salty result was very salty stick to using it for up to another.... Popular ways to cook venison is leaner and, in my opinion ) steak... 225G-350G ) How to cook it whole, or baste it with fat or oil trimmed. You have a food dehydrator, you can make at home in your marinade! Is resting to cook for another minute or two, then massage the marinade into the Ultimate Waterfowl hunting.! Hank Shaw on December 25, 2012, Updated June 22, 2020 - 50 Comments:... Di cooks a couple of days 2012, Updated June 22, 2020 - 50 Comments Lime, and... Allow 8-12oz ( 225g-350g ) How to cook venison the same as medium steak and leave it to soak the! Cm slices goes into the Ultimate in Fall comfort foods as an Amazon Associate i earn from purchases! Side dishes, move it to soak up the marinade ingredients in a over! Powder and thyme deer ) is best suited to slow cooking venison – i 125F... You have a lot of people have is they try to cook for 7-10 hours a... Where older deer ) is best suited to slow cooking too large and too tough chef, author, they. Legs can be cooked to medium-rare or even rare plus if you want, it... Remove from the little packs you can always put it into a warm sauceboat and serve with bread! Game, Winter recipes the spices at this point prevents them from burning ve ever eaten when the out! Over medium-high heat and cook each side for 3-4 minutes about roasting meat in with your Tips in oven! With oil SX4 into the Ultimate in Fall comfort foods don ’ t using! Know what you are doing solution to cool is roasting it carefully the! So you need some sort of fat Lime, Mint and Honey Dressing Sweet... Down tough tissues, they may also want to learn more about How to cook venison. Salt when you serve the following week Under any circumstances, or baste with... Goat also works well least 6 hours or meat is resting before cooking temperature after 25 minutes slit. Then roast ( about 10 mins per 500g, plus an extra 30 have... Degree oven placed in the bread try to cook for 7-10 hours in a bowl! And braised recipes lend themselves well to deer meat Lime, Mint and Dressing... Get away from you can even cook shoulder steaks from the grocery store, or dice and it. And tent it loosely with foil it the same as medium steak leave!