Elk & Venison Cooking Tips - First Light USA (2024)

FAQs

Elk & Venison Cooking Tips - First Light USA? ›

Cook to an internal temperature of 165 degrees F.

Cook to an internal temperature of 165 degrees F.

Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.

Cook to your preference.

Cook your venison backstraps to different internal temperatures, depending on your desired doneness level. Rare meat should reach an internal temperature of 125 degrees Fahrenheit. Medium-rare meat should cook to 130 degrees Fahrenheit, and medium to 135 degrees Fahrenheit.

Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first. Marinating is not necessary with our tender venison but if you do then it will add extra flavour.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.

Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature. If you're using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender.

How do you know when venison is fully cooked? ›

Venison doneness temperatures

You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

Elk is very lean, and as such is best enjoyed rare to medium-rare. When cooking elk steaks, a short duration, high-temperature sear is ideal, locking in the elk's natural juices without drying it out. An internal temperature of 120-125 degrees is best, with a resting period of at least 5 minutes.

Don't cook cold

Bring the meat to room temperature before cooking it.

Once your meat is seasoned or marinated, cook over medium-high heat until you achieve a nice sear on both sides. For the most tender venison, I recommend cooking to medium-rare or medium.

Season just before you cook. Season with plenty of salt and freshly ground pepper just before cooking. Salt helps bring the moisture to the surface of the meat, but if you season too early the venison will dry out. Start with a hot pan, plate or grill.

Because venison is a dry meat, only certain cuts of the meat should be cooked using dry heat methods like broiling, frying, roasting and grilling.

The CDC says 145° F for whole cuts or steaks (medium well) or 160° F for ground meat (well done). This of course is not what most chefs would say. For best flavor and texture, 130° F (medium rare) is commonly recommended for venison steaks.

Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side. Remove the steaks from the grill at 125° for medium rare and 130° for medium.