What is the best way to cook venison fillet?
Heat a heavy roasting tin or very large frying pan until very hot indeed and add the fillet. Brown this quickly and evenly all the way round. Season again and place the whole thing in the oven. Roast for 12 minutes for RARE meat or 15-18 minutes for MEDIUM.
How do you keep deer tenderloin moist?
Searing the venison steak in a cast iron pan with some olive oil is one way to trap in the moisture. Another way is to marinade, which not only adds moisture, but also tenderizes the meat.
Why is my venison tenderloin tough?
“Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.
Do you have to soak deer meat before cooking?
Many people state that they do not like venison because of the “gamey” taste of the meat. However, you can prepare venison, or deer meat, in such a way that the gamey flavor is removed by soaking it in water before cooking.
How do you tenderize deer tenderloin?
Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.
How long does it take to cook venison?
Cooking your farm-raised venison
| Venison cut | Suggested method | Approx. cooking time (rare) |
|---|---|---|
| Roasts | Sear, then oven roast at moderate temperature | 15 minutes per 500g @ 180C |
| Diced venison | Sear, then gently casserole at low temperature | 1 hour @ 100C |
| Frenched racks | Sear, then finish in the oven at 180C | 10 minutes per 500g @ 180C |
What spices are good with venison?
Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.