Iâ€™ve found that for dry-heat cooking, you want to cook the meat for much shorter times; youâ€™ll want the meat rare to medium rare. For moist-heat cooking, you want to cook the heck out of the meatâ€¦like keeping the roast in the juices for 12 hours until itâ€™s toughened up then gotten tender again. Actual cooking times will depend on your oven or grill. Venison typically cooks much faster than beef. A good rule of thumb is hot-n-fast or low-n-slow, depending on the cut. The recipes here include cooking times for a general reference, but you may need to adjust them for your grill or oven.
Well Done or Rare? Because venison is so low in fat and doesnâ€™t have much juice, it is best rare. It doesnâ€™t take much to move from rare to leather with venison, so you need to watch it carefully while cooking. A good meat thermometer is an essential tool. Of course there are many hunters who wonâ€™t eat venison if itâ€™s not well done, so for them I recommend moist-heat cooking and/or serving the venison with a good sauce.