Cooking Techniques

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Grilling Venison Meat

Good for tenderloin, backstraps, rump cuts, and burgers. Grill to medium rare to medium. The meat will cook very quickly—at least half the time it takes for a comparable cut of beef. So don’t take your eyes off it until you get a feel for how quickly your grill cooks.

Roasting Venison

Good for tenderloin, leg, or rump roast. Trim it well before roasting. We usually roast it in an uncovered pan at 200° for about 20 to 25 minutes per pound. Since the venison will cook faster than beef, use a meat thermometer (your meat thermometer is your best friend when cooking venison). Take the roast out when it’s 5 to 10 degrees under what you’re aiming for. Let it sit for 10 minutes or so, until it reaches the temperature you want. Here is an internal temperature chart:
Rare: 130° to 135°
Medium Rare: 135° to 140°
Medium: 140° to 145°
Medium Well: 150° to 155°
Well Done: 155° to 160°