Gauging Meat Doneness
THE RIGHT TEMPERATURE
Maui Nui Venison is exceptionally lean and is best served medium-rare to medium. A tip to ensure not to overcook your venison is to avoid “carry-over cooking.” As the venison is removed from its heat source, the internal temperature will continue to rise 5° to 10° depending on the cut's size and thickness. Keeping this in mind, you’ll want to remove meat from the heat source BEFORE it reaches desired doneness temperature- always remember to allow the meat to rest before serving.
RARE
Remove venison meat from the heat at 115° to 125°
MEDIUM RARE
Remove venison meat from the heat at 125° to 130°
MEDIUM
Remove venison meat from heat 130° to 135°
*With the exception of ground recipes, stir-frys, and long braised stews, medium-well and beyond is not recommended.
THE FINGER METHOD
No instant thermometer, no problem. Another great method to gauge the doneness of meat is to use “The Finger Testing Method.”
INSIDER TIPS
We recommend using an instant-read meat thermometer or meat probe to ensure you get the right temperature every time.
Here are a few meat thermometers we recommend trying if you don't already have one:
