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Tuesday, April 7, 2009

Methods of Cooking and Grilling Deer Meat

Whether in a fireplace, outdoor grill, roasting in an oven or on a spit, sautéing, frying, steaming, "encased" cooking, in a crust, braising, stewing, poaching - Venison will go from raw to cooked.
There are 2 main ways of doing this:

Cooking by "sealing" - with browning - retains all the juices and nutritive elements of foods by caramelizing the exterior surface over heat, with or without the addition of fat (Olive oil) when broiling, or grilling, roasting, sautéing, or frying.

Without browning - cooking the meat in boiling liquid, steaming it, or using a nonstick pan, as when poaching.

Cooking by "interchange" - with browning - used for pot roasting or braising. First the meat is sautéed very quickly in olive oil, then liquid (wine or stock) is added to half-cover, and the food is then simmered slowly on top of the stove or in the oven. The juices within the Venison is gradually released and mix with the cooking liquid....interchange.

Without browning - Quickly sauté in olive oil the place in the liquid and cook. The juice and aromas mix with the stock, which becomes richer and makes a tender and juicy final dish.

Fireplace or Outdoor Grill:
Grill must be hot, Venison should be at room temperature and lightly coated with Olive Oil.
Very Rare: The Venison is place on grill and seared, then turned 90 degrees (do not turn over) to make crisscross pattern of brown lines on its surface. Then the meat is turned over (do it with out spearing the meat - do not make a hole in the meat as the juices will escape). Same thing is done on the other side. (Only turn completely over once). After the meat has been grilled for a very short time, and is still soft when pressed gently with a finger, it is ready to take off the grill. (125 or less degrees internal temp) Place the meat on a plate, cover, and keep warm for (10 minutes) to finish cooking.

Medium-Rare: If you continue the cooking somewhat longer, you must do it more slowly; therefore keep the meat considerably farther from the main source of heat. More drops of blood will appear on the upper surface, and when you press the meat, it will be more resistant and firmer that before: it is now medium-rare (135 degrees internal temp). Again, let the meat rest for 10 minutes.

If you wanted it to really cook longer but not loose the moisture in the meat, cover the meat tightly while resting.


  • Do not overcook - nothing over 135 degrees internal temp before resting.
  • Do not puncture the meat until after resting the venison - no fork, no knife - no puncture. Use tongs to turn the venison.

  • Do not turn the meat over more than once.

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