Venison Cooking – Perfect Every Time

Perfect Pan Fried or BBQ'd Venison

Allow the venison to come to room temperature before cooking.
Never cook venison cold. Instead, remove it from its packaging, cover and leave it to bloom at least 10 minutes before cooking. Putting cold venison straight from the fridge into a hot pan results in uneven cooking and the loss of flavourful juices.
Always season just before cooking with sea salt and freshly ground pepper. Keep it simple, so you can taste the flavour of the meat. Salt is important to get the delicious caramelisation on the outside when cooking, but salting too early will draw our the juices and can make it dry.
Oil the Venison.
By oiling the venison instead of the pan or BBQ, you're able to get the pan or BBQ really hot (without the oil burning) for a nice good searing and it keeps the steak from sticking at the same time. If the meat has been marinated lightly pat it dry with absorbent paper (this helps the meat brown rather than stew).
Start with a hot pan or BBQ plate.
By using a hot pan, you'll be able to sear the venison nicely without overcooking the meat. Your meat should always sizzle when it touches the surface of the pan, grill or BBQ. But remember, the thicker your piece of venison, the lower the heat should be.
Use Tongs.
When cooking the venison, use tongs instead of a knife or a fork to turn the meat. By using tongs, you prevent puncturing the meat and thus losing valuable and flavourful juices.
To keep meat moist and juicy, turn once only.
Cook one side until the first sign of moisture appears on the upper side, then turn to cook the other side.
Let it rest a bit.
Allowing the venison to rest gives time for the juices to redistribute themselves through the meat. Venison that has rested before being served will be juicier than one that has not rested.
Venison CutSuggested MethodApproximate Cooking Time (Rare)
Pāmu Bistro Fillet Pan Fry, BBQ One minute each side per cm thickness at high heat
Striploin & Shortloin Sear, the oven roast at moderate temperature 15 minutes per 500g at 180˚C
Mince Burger patties, meatballs, lasagne and meat sauces Cook at high heat as for lean beef mince

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