![]() Invest in a good enamel-coated Dutch oven.Here are some tips for a successful braise. Cuts that make good steak don’t make good stew meat-the texture becomes too stringy and quite boring. If there’s enough meat on the ribs, they would be suitable for braising too. The more gelatin, the better in a quality braise or soup. These muscle groups have the most connective tissue on a deer, which means more gelatin in the end. The best cuts for braising are the shanks, neck and front shoulders. (Photo courtesy of Jenny Nguyen-Wheatley) This whole venison shoulder was braised for 2 hours until tender inside an enameled Dutch oven. At this temperature, tough connective tissue and collagen within your venison roast or stew meat would’ve had time to break down and turn into gelatin. But if you want to know, the internal temp will fall around 190 degrees, which is the ideal temp for a good smoked brisket. Internal temperature is not nearly as important as time in braising and stewing venison. But if you get your trimmings from a butcher you trust, cook your burgers to medium-rare. For example, if you add Walmart pork to your venison, perhaps cook it to 155 degrees. Use the best quality pork or beef trimmings as possible. ![]() This is the kind of burger that highlights the taste of the animal best.Ĭook venison patties to medium-rare or medium for the juiciest, flavorful burgers or patty melts. Medium rare to medium: For the burger connoisseur, 130 to 145 degrees is the optimum temperature range for the most juicy, flavorful venison patties.The patty is mostly cooked through, but still juicy in the middle. Medium well: For a little pink in the middle of venison burgers, 145 degrees is the target temperature.To help with dryness, add 20 perfect pork or beef trimmings to your venison grind for juicer, more flavorful well-done burgers. Well-done: If you don’t feel confident in the quality of your ground venison, take the patties off the heat at 155 degrees and allow carryover heat to finish them to a safe 160 degrees.For the best burgers, follow the tips below. Burgers – Unfortunately, venison patties will taste dry at 160 degrees.Most of these recipes will also have other ingredients in them-breadcrumbs, eggs, water, etc.- to help keep the meat moist. For recipes such as meatballs, meatloaf and taco meat, it is okay to cook ground venison all the way through, which is 160 degrees. Grinding meat increases the potential to introduce bacteria.The best temperature to cook ground meat will depend on what you want to do with it. Ground meat can come from the front shoulders, smaller muscles in the hindquarters, flanks, neck, brisket and rib areas on a deer. Breading, sauces and gravies also help the flavor.įor recipes that require cooking venison to higher temperatures, such as this venison stir fry, slice meat thinly and/or tenderize with a meat mallet. Steaks are often sliced thinly or pounded with a meat mallet in these types of recipes. However, recipes such as stir fry, chicken-fried steak and stroganoff are exceptions. Medium well and beyond, above 145 degrees, is not recommended.However, venison steak will begin to take on a gray appearance, taste slightly livery and lose moisture at these temperatures. Medium temperature is passable: 135 to 145 degrees.Medium rare is the best temperature for serving venison steak, as shown in this venison and elderberry pan sauce recipe. The resulting steak is perfectly balanced in juiciness, tenderness and flavor. This temperature is warm enough to get the juices in the muscles flowing, to bring out the meat’s full flavors and to get any fat to soften. Medium rare, or 130 to 135 degrees Fahrenheit, is the magic range to cook venison steak – or any steak for that matter.I reserve this preparation for recipes such as tataki and carpaccio.Ĭook venison to rare for recipes such as tataki and carpaccio. With little heat to do its magic, steaks are more raw than juicy at this stage. Steaks remain very tender in this temperature range, but with a cool center. Rare steaks fall in the 125- to 130-degree category.But in other cases, internal temperatures will vary. For the best-tasting steaks, shoot for medium-rare.
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