Cooking Techniques

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

~ ~ ~ ~ ~

I’ve found that for dry-heat cooking, you want to cook the meat for much shorter times; you’ll want the meat rare to medium rare. For moist-heat cooking, you want to cook the heck out of the meat…like keeping the roast in the juices for 12 hours until it’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 doesn’t have much juice, it is best rare. It doesn’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 won’t eat venison if it’s not well done, so for them I recommend moist-heat cooking and/or serving the venison with a good sauce.