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.

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!

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.

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.

• 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.