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.
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 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.
Venisons best friends are…
Interesting ingredients
Such as anchovies, bacon, celeriac, mushrooms, red wine, thyme and tomatoes. But possibly not all in the one dish.
