Deer meat is very lean and will easily dry out if it is overcooked. Bone-in deer meat cuts cook faster because the bones conduct the heat to the centre more rapidly. A cook time estimation can be made based on the weight of the venison, but there is no substitute for an internal probe thermometer. Cook pounds of deer meat to a perfect medium rare by setting a loose estimate and monitoring the progress closely.
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Things you need
- Roasting pan
- Aluminium foil
- Probe thermometer
Place whole, uncut deer meat section in a roasting pan and cover it with aluminium foil.
Slide the roasting pan into a preheated 325-degree F oven. Estimate 30 minutes per pound for bone-in deer meat and 35 minutes per pound for boneless. A 4-pound boneless venison roast should take approximately 140 minutes to come to temperature.
Baste the deer meat in its own juices every 20 minutes. Work as quickly as possible so the oven stays hot.
Check the internal temperature of the deer meat when two-thirds of the estimated cooking time has elapsed by sticking a probe into the centre without touching bone.
Remove the deer meat from the roasting pan and place it on a cutting board when the internal temperature has risen above 60 degrees C. Quickly cooking the venison above 65.6 degrees C will make the texture of the meat tough and stringy.
Allow the deer meat to rest on the cutting board covered in aluminium foil for 10 minutes before slicing to serve.
Tips and warnings
- Frying, grilling and slow cooking venison are done by cutting the meat into steaks or chunks before cooking. Cooking times for these methods are more dependent on the size and structure of the individual cuts than the overall weight of the meat.
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