How To Cook Venison Meat
Steaks to be grilled can be tenderized by rubbing them with salt and letting them rest 20 60 minutes.
How to cook venison meat. Heat the pan on medium high heat and add a tablespoon or two of olive oil before cooking. 1 batch all purpose venison marinade or acidic marinade of choice you ll need about 1 2 cup marinade. Sea salt and fresh ground pepper to taste.
Venison is much leaner than beef and it will grill in half the time. Place the venison on top of the onions and pour the oil over the meat ensuring to cover all areas of the meat. Season liberally with salt and pepper.
Roast the meat for 20 minutes in the oven then remove from the heat. Wait until the oil is just about to smoke to add the steak. To ensure a properly grilled steak allow the meat to sit at room temperature for 20 minutes.
The meat should be wonderfully tender. Venison tenderloin medallions you could also use medallions from the backstrap loin sometimes called chops. Allowing the steak to warm slightly will help the meat to grill evenly.
Much more than that and you end up with tasteless rubbery grey meat and no one wants that. If using moist cooking methods like pot roasting or casseroling then venison should be cooked at low temperatures to avoid drying the meat out. Venison deer meat is a great change to the normal meat options.
The pan needs to be hot before adding the meat to get the right sear on the outside. Use a powdered tenderizer made from the enzyme papain see papain powders here. In chinese restaurants they use baking powder to tenderize thinly sliced meat.