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 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?
The right internal temperature for venison 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 To The Right Internal Temperature
The best way to ensure that venison 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 375°F (190.6°C) for 25-30 minutes.
It is also important to keep in mind that the internal temperature of venison will continue to rise after it is removed from the heat source. Therefore, it is important to remove the venison from the heat source when the thermometer reads 165°F (73.9°C). This will ensure that the venison 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 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 is cooked to the right internal temperature in order to avoid foodborne illness.
When Cooking Venison, It Is Important To Keep The Following Tips In Mind:
– Make sure to cook venison properly, as it can harbor bacteria that can cause food poisoning.
– Cut venison against the grain to get the most tender meat.
– Season venison with herbs and spices to taste.
– Use a cooking method that will add flavor to the meat, such as grilling, smoking, or braising.
– monitor the cooking temperature carefully, as venison can overcook quickly and become dry.
Venison Recipes
Recipe 1. Roasted Venison Loin with Silverbeet & Almond Crumble
Ingredients:
– 1 venison loin
– 1 bunch silverbeet, leaves separated from stalks
– 1/4 cup slivered almonds
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper
Instructions:
1. Preheat oven to 200 degrees Celsius.
2. Place venison loin in a roasting dish. Rub with olive oil and season with salt and pepper.
3. Roast venison for 25 minutes.
4. Meanwhile, blanch silverbeet leaves in boiling water for 2 minutes. Drain and place in a food processor with slivered almonds, breadcrumbs, and remaining olive oil. Season with salt and pepper and process until mixture resembles a coarse crumb.
5. Remove venison from oven and let rest for 5 minutes.
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6. Serve venison sliced and topped with silverbeet and almond crumble.
Recipe 2. Slow Cooker Venison Stew
Ingredients:
– 1kg diced venison
– 1 large onion, diced
– 3 carrots, diced
– 2 celery stalks, diced
– 2 tablespoons flour
– 1 tablespoon olive oil
– 1 cup red wine
– 1 can diced tomatoes
– 1 beef stock cube
– 1 teaspoon thyme
– Salt and pepper
Instructions:
1. In a large bowl, toss venison with flour.
2. Heat olive oil in a large saucepan over medium-high heat. Add venison and cook until browned all over.
3. Add onion, carrots, celery, wine, tomatoes, beef stock cube, thyme, salt and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or until the venison is tender.
5. Serve with mashed potatoes and steamed greens.
Sources
1. Cooking venison for flavor and safety. (n.d.). UMN Extension. https://extension.umn.edu/preserving-and-preparing/cooking-venison-flavor-and-safety#:~:text=Cook%20to%20an%20internal%20temperature%20of%20165%20degrees%20F.