How to prepare venison properly - core temperature of venison

Preparing venison properly presents several challenges. The roast quickly becomes tough, dry, and chewy. You'll also often find the advice to wrap a roast in bacon to achieve a crispy crust. We'll change that and explain it all in detail with this guide.

When people talk about venison, it's often confused with roe deer . Roe deer belong to the deer family, but they are different animals. In everyday language, male animals are generally referred to as "stags," regardless of the species. The red deer is a specific European species, and in everyday language, people generally refer to "stags," even when they mean the red deer, which is known in hunting jargon as "red deer." Important: Wild boar is not included in this category. A wild boar is considered a wild boar.

All game meat is special. It is rich in protein and generally considered a delicacy. Nevertheless, there are differences in taste. Because roe deer and stag are different animals, game also tastes different. They all share a common aromatic flavor. However, for beginners and game lovers, we always recommend roe deer from sustainable hunting. So, pay attention to the exact origin of your game meat when buying it. You can only guarantee this if you buy the meat from a butcher. They can explain to you transparently where the meat comes from. So, stay away from frozen goods from the supermarket if you want more detailed information about your desired meat . You can find more knowledge tips about meat on our YouTube channel .

With venison, you have the following cuts available: the back, the leg, and the shoulder. However, the back has a special feature: it contains the fillet and the loin. Both are quick-roasting cuts.

These differ as follows:

• Fillet = inner muscle meat
• Back fillet = outer muscle meat

This is because the back is the muscle strand along the spine. This is why these two prime cuts are located there. This makes the venison back the most valuable and high-quality cut of the animal and can be used in a variety of ways. You can prepare the back whole as a roast or sear the two fillets individually as steaks.

Venison leg and shoulder, on the other hand, are perfectly suited for roasting. However, the shoulder can also be used to make goulash, sausage, minced meat, and burgers. Important: All venison cuts are lean and therefore easily digestible.

Due to this low-fat texture, it's also possible to cover the meat with bacon , creating a simple crust, for example. This method is a good alternative, especially for roasting. But there are even more ways to prepare game .

To ensure your meat is juicy and tender, you need to keep a few things in mind. Game meat should be rare and high-quality, so you shouldn't make any mistakes. We not only have a recipe for a juicy roast—in fact, we'll also tell you how to conjure up delicious steaks.

Here are some tips and tricks for preparing venison. Preparation is especially crucial for braising or roasting. Simple steps will also make it easier to achieve the ideal internal temperature for venison.

1. Get a meat thermometer
2. Adapt your dish to the cut of the venison
3. Buy your meat from a butcher to ensure freshness and origin
4. Bring your meat to room temperature
5. If your meat is frozen, thaw it overnight in the refrigerator
6. Remove the silver skin from the meat
7. Wash your meat
8. Pat the meat dry with a kitchen paper towel
9. Set up a direct and indirect zone on the grill
10. In the kitchen, make sure you can sear the meat and cook it slowly in the oven

With these preparation tips, you can protect the meat from drying out and keep it juicy and tender.

If you want to roast your high-quality venison as a steak, you should first use either the fillet or the loin. The loin is also known as a medallion. Both of these prime cuts, as already mentioned, come from the back. Fun fact: It's exactly the same with the loin of venison .

It's best to cook your steaks backwards. This means cooking them slowly first and then searing them at high heat. This applies to both the pan and the grill . For this, we recommend pre-cooking the steaks in the oven or grill for about two hours at 60°C.

You can also sear the fillets first on both sides and then continue cooking slowly. In both cases, the meat should be golden brown. It's up to you. We recommend using pumpkin seed oil or olive oil for searing. Ghee or clarified butter are also good options.

The core temperature is crucial. The right core temperature is key. It should be between 52 and 64°C. This ensures your meat is tender and juicy. However, it's important that the meat rests for a few minutes after searing. This stabilizes the meat juices and allows the flavors to disperse better. This also keeps your meat nice and juicy, allowing you to carve it with a sharp knife .

Finally, sprinkle some salt and pepper over your steaks to give the meat an excellent complement to the flavor of the venison.

For the venison roast, first use either the shoulder or the leg of the animal. The whole back is also possible – however, we recommend using the back for steaks. First, bring your roast to room temperature and pat it dry with a paper towel. Meanwhile, preheat your oven or grill and heat either clarified butter , ghee, or pumpkin seed/ olive oil in your pan. If you like, you can also rub your roast with spices beforehand. Use herbs or our Basic Rub . This will give the roast a certain kick.

Now sear your meat in a pan until golden brown on all sides and deglaze with red wine. If you haven't seasoned your venison yet, now's the time. Then, place it in a roasting pan with the liquid and seal the lid. Then, place everything in the oven. The meat (leg) needs to be cooked at 160°C for about an hour until it reaches an internal temperature of 72°C. For the shoulder, you should aim for 78°C. This will ensure your roast is tender and flavorful. Learn more about internal temperatures now.

Venison has different core temperatures, which you should consider carefully. Only at the right temperature will it become more tender and mild in flavor without making the roast or fillet too dry or tough. Here's a short list of the core temperatures that should be reached by the end of the cooking time:

• Fawns (under twelve months) - Leg: 60 to 68 °C / Shoulder: 76 to 82 °C
• Spießer (one to three years) - Leg: 66 to 78 °C / Shoulder: 78 to 82 °C
• Venison (from three years) - Leg: 72 to 78 °C / Shoulder: 78 to 82 °C

For fillet, you always need an internal temperature of 52 to 64 °C.

If you want a sauce for your venison , you have several options. The same applies to marinating game . Let's first clarify the spices. You can use these for both sauces and marinades.

Generally, game pairs well with rosemary, thyme, juniper, and bay leaves. Besides juniper berries, you can of course use other berries as well. You can also add herbs like thyme or rosemary. Allspice, cloves, pepper , and salt are always good choices.

Another excellent addition is our own spice blend – Burger Seasoning . Don't let the name confuse you. This blend goes well with any type of meat dish. Whether it's a burger , roast, or goulash – this spice blend will give your dish that special something.

Seasonal vegetables and fruit are ideal for the perfect sauce. You can sauté them, puree them, and add red wine or game stock. Pumpkin seed or olive oil are recommended for marinades and for searing steaks. You can season and flavor both with the ingredients mentioned above to give the dish an additional aromatic touch.

More side dishes go well with the unique flavor of game than you might think. While game tastes completely different from chicken , pork , or beef , there are some overlaps in the side dishes. Suitable side dishes for game include: dumplings (bread dumplings), potato dumplings, spaetzle, and potato noodles. You can't go wrong with seasonal vegetables either. Since game is available in autumn and winter, you can rely on mushrooms and pumpkins. Root vegetables are also not to be underestimated and make a good accompaniment. The most popular side dish, however, is red cabbage with cranberry jam.