Deer is very low in fat and is best served over medium cooked heat. The cut in the back quarters is incredibly versatile and can be cut into steaks, softened and cooked just like the loin; it is cut into cubes for a slow and slow method; it is used in sauces; it is cut into strips along the grain and used in salads, fajitas, burritos or sandwiches. I also cut the back room into 1-inch thick steaks, mashed them, the bread, and fried them in a skillet to make parmesan venison, country fried steak, or venison scallops. Cook at a minimum internal temperature of 145 F (half cooked).
Cook at a minimum of 160 degrees F. Buttermilk, vinegar, lemon or lime juice, and salt water are best for soaking venison before cooking. I've been preparing wild venison for years, so today I'll give you all my tips and tricks for cooking venison. The best venison burgers are ground just before cooking and then cooked over medium or medium heat.
When marinating venison, opt for an acidic marinade, for example, one with red wine vinegar, lemon and salt. This depth of flavor is why many of the best restaurants charge such high prices for venison on their menus. Finally, ask your butcher or croupier about the time it is hung, since hanging deer affects the taste of Now is the time to plan meals that require the best red meat of the season and learn to cook with venison. I have been following a carnivorous diet for more than a decade and have tried all types of wild game during this time, but venison is still my favorite.
If you skip the marinating part, let the venison sit before cooking and cook at room temperature.
