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 Venison Cooking Guidelines

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Creating a delicious Deer Valley VENISON dish is simple if you follow the guidelines listed below. Because DVV natural tender venison is mild, tender and requires no marinating -- it is important to pay close attention to these simple tips. Deer Valley VENISON, distinctive flavor lends itself to a variety of cuisines.

Use this chart as a guide only as pan and grill temperatures vary. The below cooking times are based on a preheated pan, grill or oven.


Deer Valley VENISON Cuts Cooking
Method
Cut
Thickness
Cooking Guidelines
Steaks, Medallions, Hind leg cuts, striploin /shortloin, tenderloin, cutlets Pan Frying 1 inch (1.50 cm to 2.75 cm) thick steaks, medallions, butterfly steaks, cutlets Cook over high heat 2 minutes each side
Saute/Stir Fry Strips, Hind leg cuts striploin/ shortloin, tenderloin Sauteing/ Stir Frying 1/4 inch (.50 cm) wide strips Cook over high heat for 30 to 40 seconds
Roasts, Hind leg cuts, rib rack, striploin, shortloin, tenderloin Roasting 1 lb. to 1 lb. 3 oz pieces (500g to 600g) Seal meat over high heat. Cook in pre-heated 450° F (220° C) oven, allowing 3 minutes for every 1/2 inch (1cm) of thickness. Minimum 15 minutes for rare roasts. Rest for 5 to 8 minutes.
Steaks, Medallions, Hind leg cuts, striploin/ shortloin, tenderloin, cutlets Grilling 3/4 inch (1.50 cm) steaks, medallions, butterfly steaks, cutlets Cook over high heat 2 to 3 minutes each side
Steaks, Medallions, Hind leg cuts, striploin/ shortloin, tenderloin, rib rack, cutlets, shoulder steaks, shoulder cuts Barbecuing 1 1/2 inch (3 cm) steaks, medallions,cutlets Cook over high heat 2 to 3 minutes each side for rare
Kebab cubes, Hind leg cuts, shoulder steaks, shoulder cuts Kebabs 1 inch (1.50 cm to 2.75 cm) cubes Seal meat over high heat 2 minutes each side
Shoulder cuts, Leg or Shoulder Trim. Not recommended for hind leg or saddle cuts Braising/ Casseroles 1 inch (1.50 cm to 2.75 cm) cubes Seal meat over high heat before cooking

Internal Cooking Temperatures:
Deer Valley VENISON, being a naturally lean meat, is best served rare or medium rare, then rested to ensure maximum juiciness and tenderness. If overcooked, it dries out & losses its tenderness.


  Rare Medium Rare Medium
Steak
1/4 lb. (125 g)
3/4 in. (2 cm) thickness
(rested for 3 minutes)
104° F (40° C) 111° F (44° C) 129° F (54° C)
Leg Roast
0.91 lb. (412 g)
1 3/4 in. (3.5 cm) thickness
(rested for 5 minutes)
135° F (57° C) 136° F (58° C) 140° F (60° C)

Note: temperatures taken after resting to allow the juices to disperse evenly.

As with all meats, Deer Valley VENISON should be served immediately if cooked at internal temperatures of below 145° F (63° C) to reduce the level of bacteria growth.

Reheating:
Deer Valley VENISON is best eaten freshly cooked, however pre-prepared dishes (e.g. casseroles) must be reheated thoroughly to 181° F (83° C). Reheat casseroles only once.

Always apply recommended food safety practices when preparing and enjoying Deer Valley VENISON. See Safe Food Handling for more information.


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