venison steaks

Cooking Tips

• •Due to its leanness, venison cooks quickly and can dry out. Cook to rare or medium-rare (130-135°F / 54-57°C) for the best texture.
• •Marinating the steaks for at least 30 minutes in an acidic base like wine, buttermilk, or vinegar can help tenderize the meat and add moisture.
• •Sear the steaks over high heat to create a flavorful crust, then reduce the heat to finish cooking without overdoing it.
• •Always let cooked venison rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.