How to Cook Venison
Venison is a lean meat so it should be cooked very fast or very slow
Never ever cook venison more than medium rare of it will become tough. A great way to test this is to buy and instant read thermometer like this one I use by Inkbird
Quick Tips
Cuts like Backstrap, loin and rump should be cooked fast over high heat, hot bbq or hot pan for 1 – 2 min per side depending on thickness I aim for around 1 min on each side per centimetre
Stir fry/ Skewers is another great option and the venison can be marinated to help the tenderness.
Larger cuts like loin rack can be pan seared the finished in the oven at 180 deg
Quick Tips
I am a big fan of salting the outside of the meat and resting to room temperature before cooking to get a great crust
Tougher cuts are great slow cooked, like slowly braising or stewing. Be careful roasting large pieces as they will become tough if cooked too quickly or over cooked
Always sear the outside to add flavour to your braise or stew and cook for a couple of hours depending on the size of the pieces of meat.
