Along with problems in cleaning and processing improper cooking is the other prime culprit in turning off folks who eat venison .Quite simply too much cooking can ruin many cuts of meat .The only time venison should be cooked for long periods of time is whenit is used in soup or stews or similar dishes.Overcooking will mean dry and tasteless meat.
Sun, 2010-07-04 18:13
cook tip
Mon, 2011-11-28 09:17
#1
True, but very subjective
That is true, but it is very subjective as to how much is too much or how long is too long. I personally will not eat vension that is still red or even pink. I want all my meats well done and thoroughly cooked. Dry is a whole lot better than bacteria and virus laden in my humble opinion! I would much rather be safe and in fact prefer the flavor and texture of well done meat. anything close to bloody or raw turns my stomach. Now you CAN over cook anything, but if it is not cooked through I will send it back to be cooked again until it is done right. Bottom line - cook it how YOU like it, but I'll take mine well done and I like it that way! 
Mon, 2011-11-28 12:02
#2
If I ever have you over for
If I ever have you over for a BBQ there will be two deer or elk steaks cooked uniquely - mine medium rare and yours well done! Love the juices on the medium rare. But I'll also wait to eat mine until yours is off of the grill!!! 
Wed, 2011-11-30 17:45
#3
Well, this is one of those
Well, this is one of those year and a half old threads that is good to resurface. I always appreciate a good cooking tip. Food and I go well together... 
Wed, 2011-11-30 19:15
#4
I'll take medium rare every
I'll take medium rare every time when it comes to steaks no matter from what animal. If it's taken care of properly with clean and sanitised utensils there will not be a problem. Ground meat is the problem with bacteria as the outside gets turned to the inside where the heat doesn't get to it as well. I'm certified in all this food stuff so I'm not worried about the meat if I control it myself.
Now seafood is a different matter entirely. That stuff scares me.
Wed, 2011-11-30 21:39
#5
So does that mean you're good
So does that mean you're good with the elk tartar, but forget it when it comes to sushi? Never had elk tartar, but beef is delicious. If you ask my wife, I eat all of my red meat raw. And sushi, that's some good stuff too. My favorite (which I don't think is raw) is eel.
I'm with you here Hunter25, if I'm preparing my own steak I like it very rare. Never had a problem with any of it. However, ground red meat is a completely different story and I won't eat that until it is cooked all the way through. My motto for steak goes like this, "the worst thing to you can do to a piece of steak is cook it."
Fri, 2011-12-02 12:01
#6
Here, Here
I'll take medium rare every time when it comes to steaks no matter from what animal. If it's taken care of properly with clean and sanitised utensils there will not be a problem. Ground meat is the problem with bacteria as the outside gets turned to the inside where the heat doesn't get to it as well. I'm certified in all this food stuff so I'm not worried about the meat if I control it myself.
Now seafood is a different matter entirely. That stuff scares me.
+1! I agree. Well done steak is a waste... might as well eat a burger 
Fri, 2011-12-09 20:27
#7
Get A Meat Thermometer
I'm in the medium rare to medium camp when it comes to cooking whole muscle meat like steaks. An overcooked venison steak is a guaranteed way to experience a "gamey" flavored steak. The only time a steak is cooked past medium is when ordered that way (& a gun is pointed at the cook!) or if it's slow cooked or braised as when cooking Swiss steak.
Instead of guessing get a probe meat thermometer (digital is best) and cook to about 130 F. Rest the meat for 5 - 10 minutes. Ground red meats should be cooked to 155, birds to 165. Letting the meat rest for awhile allows the juices to be reabsorbed back into the cell walls & eliminates most of the "blood" juices from pooling onto the plate which it seems is the biggest reason most folks object to lesser cooked meats.
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