- Allow the venison to come to room temperature before cooking.
- Remove the packaging, use a paper towel to absorb any excess moisture. Cover the venison and wait for at least 10 minutes before cooking. This allows the venison to cook evenly, producing succulent results.
- Season just before you cook.
- Season with plenty of salt and freshly ground pepper just before cooking. Salt helps bring the moisture to the surface of the meat, but if you season too early the venison will dry out.
- Start with a hot pan, plate or grill.
- You can sear your venison restaurant-style, using a small amount of cooking oil or butter in a hot pan over high heat (8/10). Ensure your cooking surface is nice and hot before starting, your meat should always sizzle when it touches the pan, hot plate or grill.
- Sear on all sides to lock in the moisture.
- Venison is exceptionally lean and tender, so only needs the bare minimum of cooking. Sear for 40 seconds on the largest side, then flip and sear for another 40 seconds. Sear for 10 seconds on each of the remaining sides, then baste in butter or oil for a further 20 seconds. Make sure the meat is seared on all sides to lock in those flavourful juices. If you are using a grill, sear the meat for one minute per side followed by 15 seconds around the edges.
- Finish in the oven for optimum tenderness.
- After searing and basting your venison fillet, pop it in the oven and roast for 10 minutes at 180 degrees celsius. Flip the fillet after 5 minutes to ensure even cooking throughout the meat. If you are using a BBQ, place your venison on a rack, or off to the side (away from the heat) and close the lid. Keep the BBQ on so the internal temperature remains nice and hot. After roasting the fillet for 10 minutes, remove and check the internal temperature with a meat thermometer - cook to 52-55 degrees Celcius (135F) for rare-medium rare.
- Let it rest.
- It might be hard to resist cutting into your venison straight away, but this is a mistake. Allowing the venison to rest gives time for the juices to transfer throughout the meat, resulting in venison that is juicy and tender. Loosely cover the meat with tin foil and rest for at least 8 minutes - you can rest for longer if convenient, don't worry your venison will still taste delicious - if it cools off simply flash fry over high heat for 20 seconds before serving. Avoid cutting the surface of the meat at any stage during the cooking process, as it will result in loss of moisture and tenderness.
Enjoy our succulent venison bistro fillets with your favourite sauce or jus. Hot tip - the juices left in the pan are full of flavour and make a great base for a jus or dipping sauce.
|Venison Cut||Suggested Method||Cook Time (rare)|
|Bistro Fillet||Pan fry or BBQ||Cook at high heat, for one minute each side per cm of thickness. Baste for 20 seconds, then cover and rest for 6-8 minutes.|
|Striploin & Shortloin||Sear, then oven roast at a moderate temperature||Sear on all sides. Baste for 30 seconds, then oven roast at 180˚C for 15 minutes per 500g|
|Mince||Patties, meatballs & sausages||Cook at medium-high heat until medium rare. Optimum internal temperature is 70˚C|