In my opinion, your burger should NOT include any piece of meat that you would not be willing to fry up and eat as is. People often throw the 'scraps' into a bucket to be ground up for burger and they toss in blood-shot and bruised meat. Finally, I have a real problem with venison burger that I've seen some people make. Some people believe that venison should be rinsed off prior to cooking or packaging - that isn't necessary - if there are a few stray hairs from skinning, just take a damp paper towel and wipe them off. I usually use about a 3 to 1 ratio of venison to pork. I have usually added pork meat to my burger meat so it has some moisture and it also gives it a nice flavor. Many people don't like the texture of ground venison and it is pretty dry. Venison should, of course be cooked to a well-done state, but you don't have to over cook it for it to be safe to eat - if its done properly it should still be moist and tender. All tallow should be trimmed away and as much of the silvery-colored membrane as possible should be removed from the meat. The strong taste comes from the tallow and from the connective tissue of the meat. It should be hung in a cool place and should only hang for less than 24 hours before its cut and wrapped for freezing or cooked. First of all, many people don't treat the meat the same way they'd treat a beef - meaning you'd never think of strapping a cow onto your truck and driving in the warm sun for 4 hours - you shouldn't do it with venison either! Venison should be gutted and hung as soon as possible after its killed. I know many people object to the "wild" or "gamey" taste of venison, but I think the taste of the meat is determined in large part on how it is handled and cut up.
#VENISON DONE TIME FULL#
Well, maybe apple harvesting comes in a very close second! We had our first venison heart for dinner tonight! That's always our favorite - nothing else compares, although having a freezer full or shelves of canned venison is a very satifying feeling, too. If you find the butter burning before the meat is browning then add a little vegetable or olive oil to bring down the smoking/burning point.For me, nothing signals fall like deer season.
If it's not letting go of the pan than it is generally not ready.īutter burns easy. If you're not sure if it's ready it's ok to take a quick peak under an edge, but generally you don't want to disturb the meat while it's searing. The deer meat should naturally come easily off the pan when it's done searing. Let meat rest ~ 15 minutes and thinly slice.Remember - the oven time will need to increase if you are working with a larger tenderloin(s). Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F.Cast iron works well because it can go from stovetop to oven. The first seared side generally takes ~ 1 minute more. When melted, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes or until browned. Add olive oil and butter to a medium size pan that's at medium high heat.Add fresh herbs like chopped rosemary if you like. Season the deer meat with salt and pepper.This is where a digital oven thermometer come in handy, as you never have to open the oven door to know where the internal temperature of the meat is at. You will need to up the oven time if you are working with larger cuts for this recipe. These deer tenderloins were small - ~ ½ lb each.
#VENISON DONE TIME HOW TO#
Go Luke! How To Cook Venison / Deer Tenderloin or Deer Backstrap *These tenderloins were given to me by my good friends son - it was the first deer he ever shot. Just keep in mind that the larger cuts of deer backstrap will take a longer time to sear and a little longer in the oven.
Both cuts are lean so preparing them on the rarer side will help keep them tender. However! This recipe works for either the deer tenderloin or backstrap. Although the deer tenderloin and backstrap are different cuts of meat, I have often used my family and friends mistakenly use the terms interchangeably.
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