Farmed venison is not only easy to use, but also gives consistent and delicious results, provided simple guidelines are followed.
Because it is so tender, farmed venison does not need heavy, wine-based marinades. Dry or oil-based marinades can be used briefly to enhance flavour.
When barbecuing or pan frying, brush the cut with oil before cooking. This helps the meat brown more readily and retains its natural juices while cooking.
Always preheat the oven, grill, heavy frying pan, or barbecue before cooking the meat.
Do not salt the meat before cooking as this tends to draw out the juices and prevent the meat from browning well.
The most critical factor is not to over cook farmed venison. Because it is so lean, over-cooking the meat may cause it to become dry. Cook it quickly over high heat and serve rare
or medium rare for maximum flavour and tenderness.
When roasting, pan frying, or grilling venison, the meat should be covered with foil and rested for 5-10 minutes before serving to allow meat juices to distribute evenly.
As farmed venison is so lean, it can be served hot, warm, or cold. Do not attempt to reheat venison except in casseroles.
Allow approximately 100g – 150g of venison for a main course serving and 50g – 80g for and entrée
Guide to approximate cooking times:
Satay, Stir-fry: 30 seconds each side
Kebabs (1.5 cm cubes) 1 minute each side
Medallions, steaks (2.5 cm thick) 2 -3 minutes each side
Rack, hind leg roasts: Brown first, then cook 8/12 minutes in a Preheated 220 degrees c oven allowing 3.5 Minutes for every centimetre of thickness.