Because First Light Venison comes from young animals it is delicate and should be treated accordingly. Here are a few tips and tricks to give it that extra 5% of magic.
It’s lean, don’t over cook it
Elk and Venison are very low in fat and is best served medium-rare. This equates to an internal temperature of 135°F if you’re using a meat thermometer.
Oil the meat, not the pan
When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness.
Don’t cook cold
Bring the meat to room temperature before cooking it.
Rest it
After cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly disperse.
Salt + heat = crispy & delicious
When roasting larger cuts, first sear all sides of the meat to seal in the juices. To achieve a medium-rare roast, cook at 350°F for 15 minutes per pound.
Keep stir-fry moving
Elk and Venison stir-fry only takes a couple of minutes cooking on a high heat — just remember to keep the meat moving in the pan or wok to avoid over-cooking.
Pair our Elk and Venison with:
Interesting ingredients
Like anchovies, bacon, celeriac, mushrooms, red wine, thyme and tomatoes.
But possibly not all in the one dish.
Cooking your Elk and Venison
Venison Cut
Steaks and medallions
Stir-fry
Roasts
Diced Venison
Frenched racks
Suggested Method
Pan-fry, BBQ
Hot pan or wok
Sear, then oven roast at moderate temperature
Sear, then gently casserole at low temperature
Sear, then finish in the oven at 350°F
Approx. Cooking Time (Rare)
1 minute each side per cm thickness at high heat
1 or 2 minutes over high heat
15 minutes per pound at 350°F
1 hour @ 215°F
10 minutes per pound @ 350°F
