tag:blogger.com,1999:blog-3128650217411098551.post2780596151760017828..comments2024-03-20T03:08:08.218-05:00Comments on Food for Hunters: Venison Steaks with Cherry Shallot SauceFood for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3128650217411098551.post-80333856962831107342011-12-29T13:35:36.128-06:002011-12-29T13:35:36.128-06:00Hi Somsai!
We brought whole tenderloins home from...Hi Somsai!<br /><br />We brought whole tenderloins home from Nebraska this time, but have not had the chance to cook it yet. When we do, we would use the same technique that you did. If you don't like your meat too rare, then keep it in the oven for a little longer. It's a matter of personal preference, but we personally like to eat venison pretty rare. It is usually eaten at medium-rare, where you will get the most flavor and juiciness. If you overcook, the venison will dry out. (You know how little fat there is in deer meat.) As long as you take care of the meat, it's perfectly safe to eat rare meat. A lot of people wrap bacon around venison to keep it moist. <br /><br />Another tip is to let your meat rest a bit (5-10 minutes) by putting foil over it to keep it warm. The venison will continue to cook while it sits because it's still hot. And it will give the muscles a chance reabsorb its juices. If you cut into it right away out of the oven, you will lose a lot of the meat juices.<br /><br />And you're very right about the silver skin. It does make venison gamey. No matter what kind of meat you work with, the silver skin should be taken off regardless. It will curl your meat and make it tough. We hope this helps!<br /><br />Rick and JenFood for Huntershttps://www.blogger.com/profile/01552963582162536201noreply@blogger.comtag:blogger.com,1999:blog-3128650217411098551.post-47816240269715565572011-12-29T10:13:17.505-06:002011-12-29T10:13:17.505-06:00I recently read a cooking thing in the NYT on how ...I recently read a cooking thing in the NYT on how to cook a tenderloin. I used the same technique on elk, basically sear it on all sides in a cast iron frying pan then put the entire pan in a 400 degree oven and cook to an internal temperature of 120. It worked, but was very rare. What do you think about rare game?<br /><br />PS we do that silver skin thing religiously, I think that's why everyone tells us our deer doesn't taste gamey. I also leave meat at room temp until it's the same temp as the air.<br /><br />somsaiAnonymousnoreply@blogger.com