Quick Answer
To cook tough venison cuts, use slow and low heat techniques like braising or stewing, or apply a tenderizing method like the reverse sear to achieve a medium rare finish. This approach helps break down the collagen in the meat, making it more palatable.
Tenderizing Tough Venison
When working with tough venison cuts, applying a reverse sear technique can be highly effective. This method involves searing the meat at a lower temperature than usual and then finishing it at a higher temperature. To reverse sear venison steaks, start by preheating your oven to 200-250°F (90-120°C). Season the steaks liberally with your favorite seasonings, then sear them in a hot skillet or cast iron pan for 1-2 minutes per side. Transfer the steaks to the preheated oven and continue cooking to your desired level of doneness, which for venison is typically medium rare. A medium rare venison steak should be cooked to an internal temperature of 130-135°F (54-57°C).
Cast Iron and Butter Baste
Cast iron pans are ideal for searing venison steaks due to their excellent heat retention properties. To enhance the flavor and tenderness of your venison, try a butter baste while searing. Simply melt 2-3 tablespoons of butter in the pan and then carefully tilt the pan to coat the steaks evenly. This adds moisture and richness to the meat, balancing out its naturally strong flavor.
Perfecting the Finish
To achieve a perfect medium rare finish, use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C). Once the steaks have finished cooking, remove them from the oven and let them rest for 5-7 minutes before slicing. This allows the juices to redistribute, making the meat more tender and flavorful.
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