Venison Cooking Tips

1. Avoid over cooking.  The longer you cook the drier venison meat.

2. The internal temperature of venison meat should be 135 to 140.  The meat will begin to dry when internal
temperature goes above this range.  This is because venison meat is lean.  The presence of a signficant amount
of fat in beef protects this type of meat from drying at higher temperatures.  Venison meat lacks fat. 
Buy yourself a meat thermometer. 

3. Normally you shouldn't grill or broil venison meat past med-rare.  If you are cooking venison meat for someone who requests well-done, you should marinate the meat overnight in a favorite marinade. You may also want to

4. If you desire a venison stews or pot roast, these should always be cooked at low temperatures and given many hours to cook.  Crock pots are the best for stews and roasts.

5. If you have Slow cooked oven roasts have a tendency to become dry when roasting. Frequent basting is the principle method

6.  To prevent roast from drying, cook covered and occasionally bast roast with juices.

7. You want to keep the juices sealed in.  So during cooking, when picking up the use a pair of tongs.  Using a fork will pierce the meat and cause the wonderful juices to escape.

8. If you cook with alcohol and worry about your kids being exposed to this.  Don't fret alcohol evaporates at low temperatures so once cooked the alcohol content will be zero.

9. If cutting into strips, cut against the grain.  Also cutting when slightly frozen is easier.

cooking wild meat