How To Saute Deer Meat

Just bring up plans to cook deer meat, or venison, as it's more commonly known, and you will probably run into at least one person who won't even consider eating it. They'll tell you they've tried it before and...

Just bring up plans to cook deer meat, or venison, as it's more commonly known, and you will probably run into at least one person who won't even consider eating it. They'll tell you they've tried it before and that venison is tough or "gamey." And they might not be wrong. Venison can be an extremely tough, but that's not inherent; that toughness is caused by poor preparation. The fact is, many people don't know how to saute deer meat, and when it's done improperly, it will end up overcooked and tougher than an old catcher's mitt.

There are two things to remember when preparing venison:

  1. Venison is not beef. It is a very lean protein with almost no fat. It will cook very quickly.
  2. If you like your red meat cooked any more well done than medium rare, your venison is going to be tough and chewy.

With those two things in mind, sauteing venison is actually quite easy.

How To Saute Deer Meat

Perfect Venison
Perfect Venison

Necessary Items:

The best cuts of the deer for sauteing are the boneless loin (also called the backstrap) the tenderloin and the sirloin. Venison steaks should be at least a 1/2 inch thick and no more than 3/4 inch think.

Directions:

  1. Season your steaks liberally with salt and pepper (or any other spices that you enjoy).
  2. Put one tablespoon of oil in your skillet and heat it over medium-high heat.
  3. When the oil is hot, place the steaks in the skillet.
  4. Count to 30 and then flip.
  5. Count to 30 again and lower heat. If you aren't sure about the doneness, take a temperature reading. You are aiming for 130-140 F.

Venison steaks prepared this way will be rare to medium rare, but they will be juicy and flavorful. They are sure to change the minds of any venison naysayer.

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