Quick Answer
Cooking venison at a lower temperature can indeed improve its tenderness. This technique, known as the "reverse sear" method, involves cooking the venison at a lower temperature for a longer period before finishing it at a higher heat.
The Science of Low-Temperature Cooking
Low-temperature cooking, typically between 120°F to 130°F (49°C to 54°C), allows for the breakdown of collagen in the meat, making it more tender. Venison, being a lean and dense meat, benefits greatly from this process. Cooking it at a lower temperature for 1-2 hours can result in a significantly more tender and palatable product.
Reverse Sear Method
To achieve the reverse sear method, start by seasoning your venison steaks liberally with your preferred seasonings. Place the steaks in a cast-iron skillet or oven-safe pan and cook them in a preheated oven at 120°F to 130°F (49°C to 54°C) for 1-2 hours, or until they reach an internal temperature of 120°F to 130°F (49°C to 54°C). Remove the skillet from the oven and increase the oven temperature to 400°F (200°C). Add a generous amount of butter to the skillet, then carefully place the skillet under the broiler for 2-3 minutes on each side, or until the venison reaches your desired level of doneness. Use a thermometer to check the internal temperature, aiming for medium rare at 130°F to 135°F (54°C to 57°C).
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