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Venison dishes are delicious and simple if you follow the guidelines listed below. Venison is mild, with a distinguishable flavor and lends itself to a assortment of cuisines. Naturally tender and requires no marinating — it is essential to compensate close attention to these simple tips. Use the chart below as a guide only as pan and grill temperatures vary. The cooking times are based on a preheated pan, grill or oven. Meat ought to be at room temperature when you begin. Pan Fry Steaks, Medallions, New York Strip Steak, Rib Eye Steak, Tenderloin Cut Thickness 1 inch thick steaks, medallions Guidlines Cook over high heat 2 minutes each side ———————————————- Sauteing/Stir Frying Stew meat, deer steaks, Eye of Loin, Tenderloin Cut Thickness 1/4 inch wide strips(Cut into strips) Guidelines Cook over high heat for 30 to 40 seconds ———————————————- Roasting Roasts* – Rounds- (Inside or Bottom), Sirloin, Peeled Knuckle, Eye of Round, 8 Rib Rack, Eye of Loin, Tenderloin, Whole Loin Cut Thickness 1 lb. to 1.2 lb. pieces Guidelines Seal meat over high heat. Cook in pre-heated 400° F oven, permitting 3-4 minutes for each 1/2-inch of thickness. Minimum 15 minutes for rare roasts. Rest for 5 to 8 minutes. ———————————————- Grilling Steaks, Medallions, New York Strip, Rib Eye Steak, Roasts* cut – also Eye of Loin, Tenderloin, Whole Loin Cut Thickness 3/4 inch steaks, medallions, butterfly steaks Guidelines Cook over high heat 2 to 3 minutes each side. ———————————————- Barbecuing Steaks, Medallions, Roasts*, Eye of Loin, tenderloin, 8 Rib Rack Cut Thickness 1 1/2 inch steaks, medallions Guidelines Cook over high heat 2 to 3 minutes each side for rare. ———————————————- Internal Cooking Temperatures: Red Deer Venison, is 96-98% lean meat and is best served rare or medium rare, then rested for 8-10 minutes to make sure greatest or most complete or best possible juiciness and tenderness. If overcooked, it will become arid and tough. Bur Oaks Steaks 1/4 lb. – 3/4 in. thickness (rested for 3 minutes) Rare: 110° F Medium Rare: 120° F Medium: 130° F * Roasts – Hind Leg 0.91 lb. -1 3/4 in. thickness (rested for 5 minutes) Rare: 135° F Medium Rare: 136° F Medium 140° F Note: temperatures taken before resting – then concede it to rest and the juices to disperse evenly. You will find your own “best” temperature, how you like your meats. If you have ever eaten at one of America’s finest Restaurants and ordered Venison, or seen it on the menu, it was I am sure, Red Deer. If you have ever been to Europe and eaten in one of the finer restaurants, you would have seen Venison, which would have been Red Deer, the Monarch of the Mountain, Red Stag, Stag, or most times called Red Elk in Europe. In New Zealand the Red Deer Venison is called “Cervena” their patented name for the meat. Most helpful customer reviews 4 of 4 people found the following review helpful. 3 of 3 people found the following review helpful. 1 of 1 people found the following review helpful. |
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