Hero image for Venison Cooking tips

Venison Cooking tips

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

Venison is very low in fat and is best served medium-rare. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer.

Don’t cook cold

Bring the meat to room temperature before cooking it.

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.

Roasting — salt plus heat equals 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 180°C/350°F for 15 minutes per 500g.

Keep stir-fry moving

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.

Rest it

After cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly disperse.

Venisons best friends are…

Venison works well with lots of interesting ingredients including anchovies, bacon, celeriac, mushrooms, red wine, thyme and tomatoes. But possibly not all in the one dish.

Cooking your farm-raised venison

Venison cut Suggested method Approx. cooking time (rare)
Steaks and medallions Pan-fry, bbq 1 minute each side per cm thickness at high heat
Stir-fry Hot pan or wok 1 or 2 minutes over high heat
Roasts Sear, then oven roast at moderate temperature 15 minutes per 500g @ 180C
Diced venison Sear, then gently casserole at low temperature 1 hour @ 100C
Frenched racks Sear, then finish in the oven at 180C 10 minutes per 500g @ 180C