How to properly cook venison

Answered on September 12, 2014
Created November 26, 2010 at 2:09 PM

My father is a hunter and just gave me about 25 pounds of various venison cuts frozen solid. Does anyone has any recommendations on the best/most fail safe way to cook venison regardless of cut?



on November 26, 2010
at 05:35 PM

we should all eat more venison

  • A3e654929c08c0723607842656b57f8f

    asked by

  • Views
  • Last Activity
    1710D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

4 Answers

Medium avatar


on November 26, 2010
at 04:12 PM

In the UK, there is a chef who is famous for cooking meat nose to tail, he produces some really tasty recipes and he invariably deals with whole carcasses, so uses different cuts of meat. Here are some of his venison recipes using different cuts, including the organs:

Roast Haunch of Venison

Venison Burgers

Venison Liver Pate

Venison Stew

Marinaded Venison with Cherry Sauce

Venison Faggots (scroll down the page)



on November 26, 2010
at 02:24 PM

Fail safe: put it in an oven at 100??C for six to eight hours.

Then again: Usually you will get leg or back. Each of these parts won't weigh too much. In those cases I just roast it for a few minutes in some coconut oil (to get a nice but not too dark crust), deglaze with ~200ml water, put in an oven at 120??C for 3 hours. Works perfect every time.

I would say roasting it in an oven is the best chice for venison. If you don't go above 120??C it almost does not matter how long you keep it in there as long as you reach 70??C at the core.

Basically, what you're aiming for is not to exceed ~70-80??C for most of the meat or else it will get too dry. From that point it's: More heat = more toughness. The problem is to get the center hot enough without heating the outer parts too much. Slow cooking does just that.

Good luck and enjoy your venison. It's awesome.


on November 26, 2010
at 08:04 PM

my favorite way: sautee onions and garlic in butter, then add backstrap medallions and cook around 4 minutes per side. just until medium. this also works terrifically for wild turkey if you can get your hands on that.

if you get some ground venison, just add tomatoes, onions, garlic, cumin and chili powder along with some butter for a quick chili.



on November 26, 2010
at 04:54 PM

Most wild venison cuts are very lean so I like recipes that add fat to it. Also, venison tends to have a strong flavor so it goes well with strong flavored additions like onions. One hunter recently told me that if you rinse venison meat very thoroughly before cooking, that helps get that strong gamey flavor out of it, in case you like a more mild flavor. I haven't tried that yet, though, so I don't know how well it works. But really, venison is just meat so there is nothing super special about cooking it. A lot depends on personal preference.

Answer Question

Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!