Bur Oaks Venison Cooking Guide

Bur Oaks Venison dishes are delicious and simple if you follow the guidelines listed below. Venison is mild, with a distinctive flavor and lends itself to a variety of cuisines. Naturally tender and requires no marinating -- it is important to pay close attention to these simple tips.

Use this chart as a guide only as pan and grill temperatures vary. The below cooking times are based on a preheated pan, grill or oven. Meat should be at room temperature when you begin.

Pan Frying
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

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Sauteing/Stir Frying
Stew meat, deer steaks, Eye of Loin, Tenderloin

Cut Thickness
1/4 inch wide strips(Cut into strips)

Guidlines
Cook over high heat for 30 to 40 seconds

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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

Guidlines
Seal meat over high heat. Cook in pre-heated 400° F oven, allowing 3-4 minutes for every 1/2-inch of thickness. Minimum 15 minutes for rare roasts. Rest for 5 to 8 minutes.

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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

Guidlines
Cook over high heat 2 to 3 minutes each side.

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Barbecuing
Steaks, Medallions, Roasts*, Eye of Loin, tenderloin, 8 Rib Rack

Cut Thickness
1 1/2 inch steaks, medallions

Guidlines
Cook over high heat 2 to 3 minutes each side for rare.

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Internal Cooking Temperatures:

Bur Oaks Red Deer Venison, is 96-98% lean meat and is best served rare or medium rare, then rested for 8-10 minutes to ensure maximum juiciness and tenderness. If overcooked, it will become dry 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 allow it to rest and the juices to disperse evenly.

You will find your own "best" temperature, how you like your meats.