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The Perfect Temperature for Venison? Medium Rare
This feels like the right time to tell you that I’m on a journey to learn how to cook venison. Not the farmed stuff—all respect to New Zealand, but that is a totally different thing. I’m talking about true wild, hunted venison. For now, I’ll have to skip the hardest part: harvesting a deer. Growing up in Southern Vermont, I’m no stranger to deer hunting. I even gave it a try—twice—but I’ve always struck out. Back then, my interest in hunting was purely limited to wanting to fit in with the kids at school, but these days, my fascination is more culinary. Luckily, my uncle Don was kind enough to gift me some venison from a four-point buck he tagged in the Green Mountains. (Thanks, Don!) To start, I’m focusing on the most approachable cuts—the ones tender enough to be cooked as steaks or roasts. In terms of beef, think sirloins, strip steaks, filets, etc. Certainly there is a world of wild game stews, sausages, and charcuterie I’ve yet to dip my toes into, but for these more tender cuts, the name of the game is temperature: Try to not overcook them. Read More >>
This feels like the right time to tell you that I’m on a journey to learn how to cook venison. Not the farmed stuff—all respect to New Zealand, but that is a totally different thing. I’m talking about true wild, hunted venison. For now, I’ll have to skip the hardest part: harvesting a deer. Growing up in Southern Vermont, I’m no stranger to deer hunting. I even gave it a try—twice—but I’ve always struck out. Back then, my interest in hunting was purely limited to wanting to fit in with the kids at school, but these days, my fascination is more culinary. Luckily, my uncle Don was kind enough to gift me some venison from a four-point buck he tagged in the Green Mountains. (Thanks, Don!)
To start, I’m focusing on the most approachable cuts—the ones tender enough to be cooked as steaks or roasts. In terms of beef, think sirloins, strip steaks, filets, etc. Certainly there is a world of wild game stews, sausages, and charcuterie I’ve yet to dip my toes into, but for these more tender cuts, the name of the game is temperature: Try to not overcook them.
