How do you cook venison?

It's lean, so don't overcook it

Venison is very low in fat, so it is best-eaten medium-rare. If you're using a meat thermometer, this equals 57°C/135°F. 

With short, thin muscle fibres, venison stays firm but reasonably tender, with a smooth texture.

Don’t cook cold venison

Bring it to room temperature before cooking.

Don't oil the pan, oil the meat

For grilled, barbecued or pan-fried steaks, brush each side of the meat with little oil before searing for a minute per cm thickness.

Roasting

Season with salt to get a delicious crispy joint. Whenever you roast large cuts of meat, seal in the juices by first searing all sides. Cook a roast at 180°C/350°F for 15 minutes per 500g for medium-rare results.

It only takes a couple of minutes to cook venison stir-fry on high heat - just keep the meat moving around to prevent it from overcooking.

Rest

Let your venison rest, covered, for 5-10 minutes after cooking to ensure even distribution of juices.

Venison loves

There are many tasty ingredients that work well with venison, including anchovies, bacon, celeriac, mushrooms, red wine, thyme and tomatoes.