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.
Four Tips for Delicious
Venison, Every Time
Four Tips for Delicious
Venison, Every Time
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.
5.
The Right Temperature
-
RARE:
- Remove venison meat from the heat at 115° to 125°
- Remove venison meat from the heat at 115° to 125°
-
MEDIUM RARE:
- Remove venison meat from the heat at 125° to 130°
- 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.
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