As with all low fat meats, care must be taken not to overcook venison.
Cooking Venison
Allow approximately 200-250 gms of venison for a main course serving and 100-150 gms for an entrée serving.
Before cooking, always remove any remaining silver-skin from the outside of the meat that may be visible when you open the packaged meat (this should be minimal).
For all prime and hind cuts such as rack, loin, leg etc, the cooking rule is simple - high heat and fast cooking for a rare to medium-rare finish.
For forequarter cuts such as shoulder and diced venison, slow cooking in stock (with or without wine), is the best method. Casseroles, curries, ragouts and pie fillings are ideal for these cuts.
Venison shanks are also highly versatile and can be substituted into many tagine and casserole recipes. When stewing and simmering venison ensure that it is covered with liquid at all times so that the venison does not dry out.
Do not add salt before cooking as it will draw out the meat juices, prevent browning and result in dry meat.
Different Cooking Methods
Venison should always be served pink to rare.
When roasting, pan frying or grilling venison, the meat should be covered in foil & rested in a warm place for at least 5 minutes after cooking while preparing sauces or finishing vegetables. This allows even distribution of juices and colour.
Pan Fry or Grill - Cut 1-1.5 cm thick. Sear in hot pan, cook 1 to 2 minutes each side.
Roast - Seal and brown first over high heat, roast in 150C oven for 15 minutes per 500gms. Remove from oven, wrap in foil and rest for 5 minutes. Thick roasts take longer than thin regardless of weight.
Barbecue or Grill (Skewers, kebabs, satay, brochette) - Cut in 1cm cubes. Cook 1 minute each side.
Stir Fry - Cut in thin strips, sear very quickly in hot wok. Cook 30 seconds each side.
