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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: |
| 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) |
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: |
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