How To Cook Venison

When prepared properly, venison sourced from Axis deer is extremely tender, naturally juicy and wildly delicious. Here are a few basic tips on how to prepare the best venison you’ve ever had, right from the comfort of your own home. 

 

1. Don’t Overcook it

Venison is easy to work with but can be a little heat sensitive, with the exception of ground venison—you can treat this like any other ground protein. 

2. Low and Slow

When working venison into stews and soups, cook at low temperatures for a longer period of time (at least 3-4 hours in a slow cooker or 1 hour in a pressure cooker). The longer, the better!

3. Small and Fast

Pressed for time? Speed things up by cutting venison into smaller pieces. Slice a striploin into thin steaks, or turn a rib rack into single chops. Sear on high for no more than 3-4 minutes on each side. 

4. Sear, Bake, Rest

For larger, whole-muscle cuts, sear on high for 2 minutes on each side. Bake, covered, at 300 degrees for 15-20 minutes, depending on piece size or until internal temperature reaches 130 degrees. Let it rest on the counter, covered, for 5-10 minutes before enjoying. You could also do it in reverse—bake, sear, then rest.