Venison
VENISON IS A LEAN TENDER MEAT WITH A SUBTLE BUT GAMEY FLAVOUR.
Venison Common Cuts
STRIPLOIN AND TENDERLOIN
Ideal for pan frying, BBQ or Roasting. Also suitable for stir-fry’s.
WHOLE LEG BONE OUT/IN
Suitable for roasting whole, the leg can also be broken down to the primal cuts that can be cut across the grain into steaks and cooked the same as the loin. It can also be diced and used in slow cooked wet dishes. Best cooked to medium rare.
LEG CUTS DENVERED (SILVER SKIN REMOVED)
Rumps, topsides, silversides and rounds
Can be seared and roasted whole or sliced across the grain into steaks or stir fry strips. Cooking method is the same as for the loin.
SHOULDER BONED OR BONED AND ROLLED
Can be used for slow roasting or diced for wet dishes, casseroles and curries. The shoulder needs longer and slower cooking than the leg.
DICED
Used for wet dishes such as casseroles and curries. Sear gently then cook at low temperature for 1 hour @100C.
MINCE
Ideal for pan frying, pasta sauces and rissoles.
Venison Cooking Tips
IT’S LEAN, DON’T OVER COOK IT
Venison is very low in fat and is best served medium-rare. This equates to an internal
temperature of 57°C/135°F if you’re using a meat thermometer.
DON’T COOK COLD
Bring the meat to room temperature before cooking it.
OIL THE MEAT NOT THE PAN
When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little
oil, before searing for one minute each side per cm thickness and then cook to rare.
Take of the heat and rest for 5-10 minutes under foil or in a warm oven. Cooking any more than medium rare will tend to dry out the cut due to its low fat content. Best cooked whole and then sliced.
ROASTING – SALT PLUS HEAT EQUALS CRISPY AND DELICIOUS
When roasting larger cuts, first sear all sides of the meat to seal in the juices.
The roasts should be seared before cooking and then roast at a moderate temperature 15 minutes per 500gm @ 180C then rested for 20-30 minutes after cooking.
KEEP STIR FRY MOVING
Venison stir fry only takes a couple of minutes cooking on a high heat – just remember to
keep the meat moving in the pan or wok to avoid over-cooking.
REST IT
After cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly
disperse.
Venison - Size & Packaging Information
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