How long does venison take to fry?

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

How should venison steak be cooked?

Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise.

Can you fry deer meat in olive oil?

Can you fry deer meat in olive oil? AnsonRodgers: The absolute best medium for “frying” Deer steaks is a mixture of 2 parts olive oil and 1 part butter! Get this medium hot but NOT to hot as to brown the butter and then fry away. By the way be sure and roll your Deer steaks in flour and DO NOT overcook the steaks!

What is the best way to get the gamey taste out of deer meat?

In The Kitchen Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton.

What goes well with venison steak?

10 Easy Foods to Pair with Venison Any Night of the Week

• Sweet Potatoes. No matter what type of venison you’re cooking, sweet potatoes will complement it completely.
• Carrots.
• Baked Beans.
• Mashed Potatoes.
• Boxed Stuffing.
• Mushrooms.
• Green Beans or Asparagus.
• Cheesy Broccoli or Cauliflower.

Can you eat venison steak rare?

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.

Can you eat venison raw?

But here’s what you need to know to eat raw venison (deer, antelope, moose, elk, etc) as safely as possible: Shoot straight. So if you break that tract and get gut gunk all over the inside of your deer, you better cook it well. Cut cleanly.

What is the best seasoning for deer meat?

Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

Can you fry deer meat in canola oil?

Soak deer steaks in a container of buttermilk and place in the refrigerator overnight. Take steaks out of buttermilk one by one and liberally coat both sides in the flour mixture. Place on an empty plate until ready to fry. Heat canola or vegetable oil in a skillet over Medium heat.

How do you pan fry a venison Tenderloin?

Melt butter in a regular skillet (not non-stick) over medium high heat. Add the beef suet and cook until slightly melted and crisp. You can either remove the pieces of suet from the pan or leave them in, it’s up to you. Add the slices of meat to the pan. Cook until the edges of the meat are browned but the center is pink.

How long do you cook a venison in a pan?

Pat the venison dry with some kitchen paper, and rub the oil mixture all over it. Sear the meat in a hot pan on all sides – roughly 6 minutes for medium rare, 7-8 minutes for medium, and you’d have to be a nutter if you wanted to cook it for any longer than that! Depending on the thickness of the meat and the heat of the pan,…

What’s the best sauce for pan fried venison?

Lift the meat from the pan and set aside to rest. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

How to make pan seared venison with blueberries?

Turn up the heat again, add the wine, and let it reduce by half. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter, and jiggle and shake the pan around so the sauce goes slightly opaque and shiny. Season to taste.