Tiffany Haney
Venison is a versatile meat that can be grilled, roasted, barbecued, or slow-cooked in stews. It is obtained from deer and is available in a range of cuts, including loin fillet, haunch, and shoulder cuts. When it comes to frying venison, the cooking time will depend on the size and thickness of the steaks. As a general guideline, it is recommended to cook venison steaks in a frying pan for about 3-4 minutes on each side for a medium finish. However, it is important to note that venison is leaner than beef, so it should not be overcooked to prevent it from drying out.
Cooking Venison in a Fryer
| Characteristics | Values |
|---|---|
| Marinating Time | 3 hours minimum, up to overnight |
| Temperature | 325°F (165°C) |
| Cooking Time | 3-4 minutes on each side for medium finish |
| Internal Temperature | 130–135°F/54–57°C for medium-rare |
| Resting Time | 5 minutes minimum |
| Storage | Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months |
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Marinating venison
There are many different recipes for venison marinade, but they often include ingredients such as Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce. Some people also like to use milk as a base for their marinade, or substitute apple juice for lemon juice. You can also add different herbs, spices, and peppers to make the marinade your own.
To marinate your venison, add the meat to a zip-top bag or a bowl with a lid. Pour your chosen marinade over the steaks, ensuring that everything is coated. Marinate the venison for at least 3 hours, but preferably overnight for really tender and flavoursome meat. If you are short on time, you can marinate the steaks for a minimum of 1 hour, but the longer you leave them, the more the acid in the marinade will develop the flavour.
Once you are happy with the length of time your venison has been marinating, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook. This step ensures even cooking. Finally, pat the steaks dry, wiping off any excess marinade, but do not rinse them. Now your venison is ready to be cooked!
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Frying methods
Frying is a quick and straightforward method to cook venison and bring out the meat's natural flavours. Here are some methods to fry venison:
Pan-Frying
- Season the venison with salt, pepper, and any other spices you like. Juniper is a classic pairing.
- Heat a frying pan over medium-high heat. Add oil or butter to the pan.
- Place the venison in the pan and cook for about 3-4 minutes on each side, depending on the thickness of the meat for a medium finish.
- Add a little butter to the pan for the last minute of cooking.
- Let the meat rest for five minutes before serving to allow the juices to redistribute.
Deep-Frying
- Marinate the venison slices in a mixture of milk and hot sauce for at least an hour.
- Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and milk together in a separate shallow bowl.
- Dip the venison slices into the flour mixture, then into the egg mixture, and then back into the flour mixture.
- Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
- Fry the venison slices in the hot oil until lightly browned on each side, about 3 minutes.
- Remove the venison from the fryer and drain on paper towels before serving.
Barbecuing
- Marinate the venison if desired.
- Ensure your coals are hot and create an area of indirect heat by moving them to one side.
- Place the venison on the grill away from the direct heat.
- Cover and cook, turning occasionally. Cooking times will vary based on the cut and size of the meat, so use a meat thermometer to check for doneness.
- Rest the meat before serving to keep it juicy and flavourful.
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Cooking times
The cooking time for venison depends on the cut and size of the meat, as well as the desired level of doneness. For example, grilling or pan-frying steaks of 1-inch thickness for a medium finish takes around 3-4 minutes on each side. A general guideline for roasting venison is 20 minutes per kg for medium-rare, plus an additional 20 minutes.
When pan-frying, it is recommended to cook the venison on high heat until rare, then flip it over and reduce the heat to medium. For a medium-rare finish, the internal temperature of the meat should be 130–135°F/54–57°C. It is important not to overcook venison as it is leaner than beef and can become dry.
Before cooking, it is suggested to let the meat reach room temperature for 20-30 minutes to ensure even cooking. Additionally, if you are marinating the venison, it should be done for at least 3 hours or even overnight for more tender and flavourful meat.
When barbecuing, cooking times can vary depending on the type of meat and your preferred level of doneness. For example, steaks are cooked for about 3-4 minutes per side, while burgers are cooked to your liking, and sausages are cooked through.
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Resting the meat
To rest the meat, transfer the steaks from the pan to a cutting board or a warm plate. Cover the meat loosely with foil and let it rest for at least 5 minutes, or up to 10 minutes for optimum results. Thicker cuts of meat may require slightly longer resting times to ensure uniform cooking and juiciness.
During the resting period, the steaks will continue to cook and reach their desired internal temperature. This process is crucial, as it helps to retain the moisture in the steaks, preventing dryness and ensuring a juicy and delicious result.
In addition to the resting time, it is important to note that the doneness of the steaks can vary depending on your preference. For a medium-rare finish, cook the steaks for 2-3 minutes on each side, aiming for an internal temperature of 130-135°F (54-57°C). For a medium finish, increase the cooking time to 3-4 minutes on each side. Adjust the cooking time accordingly if you prefer your steaks more well-done.
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Venison recipes
Venison is a versatile meat that can be grilled, roasted, barbecued, or slow-cooked in stews. It is available in a range of cuts, including loin fillet, haunch, and shoulder cuts for roasting, as well as steaks, chops, mince, burgers, and sausages. Here are some recipes and tips for cooking venison in a fryer.
Fried Venison Backstrap
This recipe involves marinating the venison slices in milk and hot sauce for an hour, then dipping them in a flour mixture, followed by an egg mixture, and then again in the flour mixture. Fry the slices in hot oil for about 3 minutes on each side until they are lightly browned.
Pan-Fried Venison Steak
This recipe suggests cooking the venison steak on high heat until rare, then flipping it over and reducing the heat to medium. The steak is cooked with onions, garlic powder, and dried parsley. A meat thermometer can be used to check for doneness, with the internal temperature reaching a minimum of 130–135°F/54–57°C for medium-rare.
General Tips for Frying Venison
When frying venison steaks, it is recommended to use a frying pan over medium-high heat with a little oil. Cook the steaks for about 3-4 minutes on each side, depending on the desired doneness and the thickness of the meat. For a medium finish, add butter to the pan for the last minute of cooking. Let the meat rest for a few minutes before serving to ensure juiciness.
If you are new to cooking venison, it is recommended to marinate the meat for several hours or even overnight to tenderize it and infuse it with flavor. You can also pat the steaks dry and season them with salt and pepper before cooking.
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Frequently asked questions
The cooking time for venison depends on the size and thickness of the meat. For steaks, cook for about 3-4 minutes on each side for a medium finish. For a medium-rare finish, cook to an internal minimum temperature of 130–135°F/54–57°C.
Before frying, allow the meat to reach room temperature to ensure even cooking. Also, make sure to pat the meat dry with a paper towel and season with salt, pepper, and any other spices you like.
The best way to check if your venison is cooked is to use a meat thermometer.
