Ah, the sizzle of a perfectly seared steak, the juicy tenderness of a succulent chicken breast, or the mouthwatering aroma of a slow-roasted pork shoulder – there’s nothing quite like the satisfaction of a well-cooked piece of meat.
But as any seasoned chef will tell you, achieving that perfect balance of flavor, texture, and safety is all about cooking meat to the correct internal temperature. Like any other meat, venison steak has to be cooked to the proper temperature in order to be both delicious and safe to eat.
What Is The Right Internal Temperature For Venison Steak?
The right internal temperature for venison steak is 165°F (73.9°C). The temperature should be taken with a food thermometer in the thickest part of the meat. It is important to note that the temperature should be taken in the center of the meat, not the edges.
How To Cook Venison Steak To The Right Internal Temperature
The best way to ensure that venison steak is cooked to the right internal temperature is to use a thermometer. However, a typical method would be to cook it at a temperature of 325°F (162.8°C) for 4-6 minutes per side.
It is also important to keep in mind that the internal temperature of venison steak will continue to rise after it is removed from the heat source. Therefore, it is important to remove the venison steak from the heat source when the thermometer reads 165°F (73.9°C). This will ensure that the venison steak is cooked to the right internal temperature.
Why Is Internal Temperature Important?
Cooking food to the right internal temperature is essential for food safety. Bacteria can cause foodborne illness when food is not cooked to the right temperature.
Venison Steak is particularly susceptible to foodborne illness because it can contain higher levels of bacteria than other meats. Therefore, it is important to ensure that venison steak is cooked to the right internal temperature in order to avoid foodborne illness.
When Cooking Venison Steak, It Is Important To Keep The Following Tips In Mind:
-Trim any excess fat before cooking
– Season generously with salt and pepper
– Sear in a hot pan until browned all over
– Finish in the oven, cook until medium rare
– Rest for at least 5 minutes before slicing
– Serve with a simple sauce or gravy
Venison Steak Recipes
Recipe 1. Seared Venison with Port Wine Reduction
Ingredients:
-4 venison steaks (about 6 ounces each)
-Salt and freshly ground black pepper
-1 tablespoon olive oil
-1 shallot, diced
-1 garlic clove, minced
-1/2 cup port wine
-1/2 cup beef broth
-1 teaspoon fresh thyme leaves
-1 tablespoon butter
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season the venison steaks with salt and pepper. Heat a large skillet over medium-high heat, and add the olive oil. Add the steaks to the skillet, and cook for 3 to 4 minutes per side, or until browned.
3. Remove the steaks from the skillet, and place in a baking dish.
4. To the same skillet, add the shallot, garlic, port wine, beef broth, and thyme leaves. Bring the mixture to a simmer, and cook for about 5 minutes, or until the sauce has reduced by half.
5. Pour the sauce over the venison steaks, and dot with butter.
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6. Bake in the preheated oven for about 10 minutes, or until the steaks are cooked to your desired degree of doneness.
7. Serve with the remaining sauce.
Recipe 2. Venison Stroganoff
-1 1/2 pounds venison steak, cut into thin strips
-Salt and freshly ground black pepper
-1/4 cup all-purpose flour
-2 tablespoons olive oil
-1 onion, diced
-3 garlic cloves, minced
-1/2 teaspoon dried thyme
-1/2 cup dry red wine
-1/2 cup beef broth
-1 (8 ounce) can tomato sauce
-1 tablespoon Worcestershire sauce
-1/2 cup sour cream
Instructions:
1. Season the venison strips with salt and pepper, and coat with flour.
2. Heat a large skillet over medium-high heat, and add the olive oil. Add the floured venison strips, and cook for about 3 minutes per side, or until browned.
3. Add the onion, garlic, thyme, red wine, beef broth, tomato sauce, and Worcestershire sauce. Bring the mixture to a simmer, and cook for about 5 minutes, or until the sauce has thickened.
4. Stir in the sour cream, and cook for an additional minute. Serve over egg noodles or rice.
Sources
1. Venison Cooking Tips & Advice | First Light. (n.d.-b). https://www.firstlight.farm/farm-raised-venison/venison-cooking-tips/#:~:text=It’s%20lean%2C%20don’t%20over,re%20using%20a%20meat%20thermometer.