Venison Wellington | Jamie Oliver venison recipes (2024)

FAQs

How do you cook venison so it's not tough? ›

However, if it's seared and allowed to rest for about ten minutes before slicing, it is like eating butter! Venison cooks faster than beef, and when cooking it rare, it needs to only reach a temperature of 130 degrees. If venison reaches 150 degrees, it begins to toughen.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

This dish can be made up to 24 hours before baking, allowing you to prep in advance. Leftovers can be refrigerated or frozen and enjoyed another day.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

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.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

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.

Remove the outer packaging, leave on the baking paper, and allow to come to room temperature for 10 minutes. Remove from the oven and rest for 5-8 minutes before serving. Do not reheat once cooked.

Specially Selected Beef Wellington 1kg | ALDI.

Freezing preserves the natural, fresh qualities of venison better than any other method of preservation. Freezing may tenderize meat slightly, but it will not make tough venison tender. For best quality use aged meat (1 week @ 35°F).

What is best to soak deer meat in before cooking? ›

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.