Venison is an elegant, appetizing, and surprisingly easy meat to cook up. However, some people are intimidated by the thought of cooking it at home. These poor souls are missing out on so many delicious dinners! But help is at hand with these great tips from our friends at Silver Fern Farms.
1) Meat Doesn’t Like the Cold
To get the best flavor from your venison always cook at room temperature. To do this remove your steak from its packaging and leave it to bloom at least 10 minutes before cooking. This helps to ensure a more consistent cooking experience.
2) Save the Oil for the Meat
By oiling the meat instead of the pan, you’re able to get the pan really hot without the oil burning. It also helps ensure the meat doesn’t stick to the pan.
3) Don’t Salt Too Soon
Salt is important to get the delicious caramelization on the outside when cooking, but salting too early will draw out the juices and can make it dry.
4) Warm up Before You Start
To ensure you sear the meat nicely and trap in all the juices, be sure to use a hot pan. Your meat should always sizzle when it touches the surface of the pan or grill.
5) Be Gentle
When cooking, use tongs instead of a knife or a fork to turn your meat. By using tongs, you prevent puncturing the meat and thus losing valuable and flavorful juices.
6) Meat Needs Space
A crowded pan reduces the temperature and slows the cooking process so make sure you pick a suitable size pan. When stir-frying, an overcrowded pan can also cause your meat to broil instead of fry so make sure you cook your stir-fry in small batches.
7) Judge Your Meat by Its Color
To cook your steak just how you like it, look at the color and juices. The deeper the red and redder the juices, the more rare. A light gray and clear or no juice is well done.
8) Knowing When It’s Ready
When you remove your venison from the heat it will continue to cook for a few minutes longer, so try cooking slightly shorter than desired rareness. Rather than timing, use the blunt end of your tongs to prod the meat in the thickest part. With practice you can judge the meat’s readiness by touch.
9) Meat Needs to Rest
Allowing your venison to rest after cooking gives time for the juices to redistribute themselves amongst the meat. Meat that has rested before being served will be juicier than meat that has not rested.
10) Cut Your Venison Across the Grain
When serving, always cut your venison across the grain to help maximize tenderness.
So now you know how to do it, what are you waiting for? Check out our mouthwatering selection of venison here.