| Whether in a fireplace, outdoor grill, roasting in an oven | | | | Then the meat is turned over (do it with out spearing |
| or on a spit, sautéing, frying, steaming, | | | | the meat - do not make a hole in the meat as the |
| "encased" cooking, in a crust, braising, stewing, | | | | juices will escape). Same thing is done on the other |
| poaching - Venison will go from raw to cooked. | | | | side. (Only turn completely over once). After the meat |
| There are 2 main ways of doing this: | | | | has been grilled for a very short time, and is still soft |
| Cooking by "sealing" - with browning - retains all the | | | | when pressed gently with a finger, it is ready to take |
| juices and nutritive elements of foods by caramelizing | | | | off the grill. (125 or less degrees internal temp) Place |
| the exterior surface over heat, with or without the | | | | the meat on a plate, cover, and keep warm for (10 |
| addition of fat (Olive oil) when broiling, or grilling, roasting, | | | | minutes) to finish cooking. |
| sauteing, or frying. | | | | Medium-Rare: If you continue the cooking somewhat |
| Without browning - cooking the meat in boiling liquid, | | | | longer, you must do it more slowly; therefore keep the |
| steaming it, or using a nonstick pan, as when poaching. | | | | meat considerably farther from the main source of |
| Cooking by "interchange" - with browning - used for | | | | heat. More drops of blood will appear on the upper |
| pot roasting or braising. First the meat is sauteed very | | | | surface, and when you press the meat, it will be more |
| quickly in olive oil, then liquid (wine or stock) is added to | | | | resistant and firmer that before: it is now medium-rare |
| half-cover, and the food is then simmered slowly on | | | | (135 degrees internal temp). Again, let the meat rest for |
| top of the stove or in the oven. The juices within the | | | | 10 minutes. |
| Venison is gradually released and mix with the cooking | | | | If you wanted it to really cook longer but not loose the |
| liquid....interchange. | | | | moisture in the meat, cover the meat tightly while |
| Without browning - Quickly saute in olive oil the place in | | | | resting. |
| the liquid and cook. The juice and aromas mix with the | | | | Rules: |
| stock, which becomes richer and makes a tender and | | | | * Do not overcook - nothing over 135 degrees internal |
| juicy final dish. | | | | temp before resting. |
| Fireplace or Outdoor Grill: Grill must be hot, Venison | | | | * Do not puncture the meat until after resting the |
| should be at room temperature and lightly coated with | | | | venison - no fork, no knife - no puncture. Use tongs to |
| Olive Oil. Very Rare: The Venison is place on grill and | | | | turn the venison. |
| seared, then turned 90 degrees (do not turn over) to | | | | * Do not turn the meat over more than once. |
| make crisscross pattern of brown lines on its surface. | | | | |