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
|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|
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)|
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)|
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.