Maybe you even got yourself a nice pair of trophy antlers to go along with the true take-home trophy – the meat! Test internal temperature, it should be at 130-135 degrees. Peel and chop the carrots, slice the onion and peel the garlic cloves. The Department of Agriculture recommends cooking most cuts of venison to at least 160 degrees F to kill any parasites or bacteria that might be in the meat. Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker. Working cuts of venison must be cooked for a relatively long time at a low temperature (220 ° to 325° F) to allow the connective tissue to breakdown. How to Grill Venison Backstraps to Perfection. Now, check out these venison recipesand eat up! Incredibly lean and easy to dry out, many cooks make the mistake of cooking venison like it is a piece of beef. https://www.greedygourmet.com/recipes-by-course/main-course/roast-venison Otherwise, let your guests salt after the meat is cooked. Posting on request....haven't tried it but not for lack of trying, the beasties elude me. These simple and spectacular Southern cakes deserve a comeback, These sides will be the real stars of Thanksgiving dinner. Don't forget to … As the author of three field-to-table cookbooks and the website gameandgarden.com, my passion is sharing recipes and tips for how to cook venison and for harvesting and preparing other foods from the field, garden, and the chicken coop. Cook all ingredients in a saucepan for 5 – 10 minutes over medium-low heat to blend flavors. Trim deer roast of silver skin, gristle and fat. You want to cook your venison until it reaches an internal temperature of 130° to 140° F and then remove it off the grill. You think you have solved the problem of dry venison, right? The longer you cook the meat at this low temperature, the more tender the roast will become. To wet age, thaw the meat in the refrigerator in its vacuum-sealed packaging, and refrigerate it for up to 14 days in the refrigerator. If you cook out all the pink like you would with pork, expect some terribly dry meat. 1 %, 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy). Venison is not corn-fed beef. Allow plenty of time. 4. Venison is lower in fat and cholesterol and higher in Vitamin B6, B12, and Omega 3 fatty acids, too. Providing it wasn’t cut too thin, it should just be slightly pink on the inside. Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire. Just trim away the fat and silver skin so people can taste the meat and not the candle stuck to the side of it. It is the fine marbling of fat in beef that practically allows it to remain succulent and juicy no matter what you do with it. If it is still pink on the inside that means it is still nice and moist in there too. Not only will you have some great moist meat, but it will have a great flavor too. The hindquarter cut is incredibly versatile and can be cut into steaks, tenderized, and cooked just like the loin; cut into cubes for low and slow method; use it in sauces; cut into strips across the grain and used in salads, fajitas, burritos, or on sandwiches. If you cook out all the pink like you would with pork, expect some terribly dry meat. Internal Temperature (Minimum) Roast: 6 to 7 Lbs. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. 4 g Stacy Pilgreen-Harris is the author of the blog Game and Garden and three books including Recipes and Tips for Sustainable Living. That means that if you cut thin steaks and cook them like a beef or pork steaks, it will end up quite dry. Don't overcook it. Once this happens you will get a fork-tender, flavor packed piece of meat. Marinades rely on acids such as wine, vinegar, or lemon or lime juice to denature the proteins. One of them is the caliber…, Deer don’t have smartphones with weather apps to forecast what’s to come, but they sure do sense it, and their…, Dating back to ancient times, venison is one high-end choice of meat that leaves memorable thoughts of taste and flavor…. Typically, marinades are reserved for the tougher cuts of meat, while a backstrap or tenderloin needs nothing more than a little salt and pepper. Otherwise, let your guests salt after the meat is cooked. this link is to an external site that may or may not meet accessibility guidelines. 3. Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. In a large stockpot on the stove … Try this soup with lentils, venison, and sausage. When beef is cooked, it leaks out melted fat and moisture into the pan or on the grill, but with venison that moisture rises up like invisible meat smoke. Definitely don’t season your venison steak like a normal steak before placing it on the grill. Whole cuts like steaks or roasts: Cook to a minimum internal temperature of 145 F (medium rare). The upside is flavor; deer forage on grass, herbs, acorns, among other plants, while cattle eat a corn and grain-based diet. As venison is already a lean meat and easily dries out, you don’t want too much salt on there, turning it into jerky before your eyes. Venison soups, stews, casseroles and leftovers: Cook to … Learn how to season this Southern kitchen staple in five easy steps. The pink color can be from the cooking method used like smoking or adding ingredients like celery or onions in meatloaf. 2. With whitetail season coming to a close, hopefully you’ve had a bit of luck out there. Embodying more than just the passion for the hunt, Legendary Whitetails is about sharing a connection with other hunters. This depth of flavor is why many of the top restaurants charge such high prices for venison on their menus. The trendy haircuts you’ll be seeing everywhere next year. The exact cooking time is not significant. How to age your venison. Tie roast with string or butcher netting, if necessary. Recommended Cooking Methods for Venison I cook it five nights a week, along with heirloom produce from our garden, for my husband and our seven children. Medium roast venison cooking times and temperatures. Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed. Making deer roast in the oven results in a low calorie, high protein weeknight dish. Use dry rubs and marinades. Southern Living is part of the Meredith Home Group. It's flavorful and rich in nutrients like choline, magnesium and potassium. © Copyright 2020 Meredith Corporation. Indirect: Medium: 25 to 30 minutes/lb. Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper. At home, I prefer dry aging venison before freezing it. To achieve a medium-rare roast, cook at 180°C/350°F for 15 minutes per 500g. In reality, more care needs to be taken so it doesn’t end up gamey and dry. Most people think it cooks as slow as beef, but it actually cooks quite quickly. Ground venison: Cook to a minimum of 160 F. When you grind meat, you spread any bacteria present throughout the entire batch. This is yet another time venison gets mistaken for another meat. Test internal temperature, it should be at 130-135 degrees. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 140 Thanksgiving Side Dishes That’ll Steal the Show, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Ground venison should be cooked to 165 degrees F. To add flavor to the venison roast, lay bacon strips over the top of the roast during the cooking process. Below are some recommended cooking methods for the various cuts of venison. Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees. If it is still pink on the inside that means it is still nice and moist in there too. It keeps the consistency of candles and coats the inside of your mouth. The 5 Things You Should Know About Cooking Venison. The fat in the venison will slowly cook out so you end up with a basically fat free roast venison recipe. However, venison does not have the same marbling and it loses moisture in a different way. Searing the venison steak in a cast iron pan with some olive oil is one way to trap in the moisture. Another way is to marinade, which not only adds moisture, but also tenderizes the meat. This is yet another time venison gets mistaken for another meat. If you are using a processor to process your deer meat, he or she has probably already aged the meat for you. You will just keep the fat on. Hunting means a lot of things to different people, whether it’s tradition or the love for the chase, the results…, There’s a distinct difference between the stomach moaning aroma of mesquite smoke from hardwood lump coal, and that of the…, The RUT – a unanimous term that sparks excitement, anxiety, and giddiness amongst the deer hunting community.