| Venison dishes are delicious and simple if you follow | | | | Guidelines |
| the guidelines listed below. Venison is mild, with a | | | | Cook over high heat 2 to 3 minutes each side. |
| distinctive flavor and lends itself to a variety of cuisines. | | | | Barbecuing |
| Naturally tender and requires no marinating -- it is | | | | Steaks, Medallions, Roasts*, Eye of Loin, tenderloin, 8 |
| important to pay close attention to these simple tips. | | | | Rib Rack |
| Use the chart below as a guide only as pan and grill | | | | Cut Thickness |
| temperatures vary. The cooking times are based on a | | | | 1 1/2 inch steaks, medallions |
| preheated pan, grill or oven. Meat should be at room | | | | Guidelines |
| temperature when you begin. | | | | Cook over high heat 2 to 3 minutes each side for rare. |
| Pan Fry | | | | Internal Cooking Temperatures: |
| Steaks, Medallions, New York Strip Steak, Rib Eye | | | | Red Deer Venison, is 96-98% lean meat and is best |
| Steak, Tenderloin | | | | served rare or medium rare, then rested for 8-10 |
| Cut Thickness | | | | minutes to ensure maximum juiciness and tenderness. |
| 1 inch thick steaks, medallions | | | | If overcooked, it will become dry and tough. |
| Guidlines | | | | Bur Oaks Steaks |
| Cook over high heat 2 minutes each side | | | | 1/4 lb. - 3/4 in. thickness |
| Sauteing/Stir Frying | | | | (rested for 3 minutes) |
| Stew meat, deer steaks, Eye of Loin, Tenderloin | | | | Rare: 110° F Medium Rare: 120° F Medium: |
| Cut Thickness | | | | 130° F |
| 1/4 inch wide strips(Cut into strips) | | | | * Roasts - Hind Leg |
| Guidelines | | | | 0.91 lb. -1 3/4 in. thickness |
| Cook over high heat for 30 to 40 seconds | | | | (rested for 5 minutes) |
| Roasting | | | | Rare: 135° F Medium Rare: 136° F Medium |
| Roasts* - Rounds- (Inside or Bottom), Sirloin, Peeled | | | | 140° F |
| Knuckle, Eye of Round, 8 Rib Rack, Eye of Loin, | | | | Note: temperatures taken before resting - then allow it |
| Tenderloin, Whole Loin | | | | to rest and the juices to disperse evenly. |
| Cut Thickness | | | | You will find your own "best" temperature, how you |
| 1 lb. to 1.2 lb. pieces | | | | like your meats. |
| Guidelines | | | | If you have ever eaten at one of America's finest |
| Seal meat over high heat. Cook in pre-heated | | | | Restaurants and ordered Venison, or seen it on the |
| 400° F oven, allowing 3-4 minutes for every 1 | | | | menu, it was I am sure, Red Deer. |
| 2-inch of thickness. Minimum 15 minutes for rare roasts. | | | | If you have ever been to Europe and eaten in one of |
| Rest for 5 to 8 minutes. | | | | the finer restaurants, you would have seen Venison, |
| Grilling | | | | which would have been Red Deer, the Monarch of the |
| Steaks, Medallions, New York Strip, Rib Eye Steak, | | | | Mountain, Red Stag, Stag, or sometimes called Red Elk |
| Roasts* cut - also Eye of Loin, Tenderloin, Whole Loin | | | | in Europe. In New Zealand the Red Deer Venison is |
| Cut Thickness | | | | called "Cervena" their patented name for the meat. |
| 3/4 inch steaks, medallions, butterfly steaks | | | | |