Cooking Techniques

Buy “The Hunting Widow’s Guide to Great Venison Cooking” today

~ ~ ~ ~ ~

Broiling Venison

Good for tenderloins, backstraps, steaks, or chops. Preheat broiler and trim the meat. Cook 4 to 7 minutes per side, depending how thick the cut is. You want it browned, but not charred. You also want to pull it out before it’s completely done and let it sit for a few minutes until it reaches the internal temperature you want.

Pan Frying Venison

Good for tenderloins, backstraps, steaks, or chops. Heat a heavy frying pan and add bacon fat, butter, or oil (depending on the recipe). Cook the venison quickly over high heat. Wait until the blood rises to the top, then flip it and wait for the same to happen on the other side (cooking time varies with thickness).