|Banner advertisements by bbqads.com|
In Reply to: venison temp? posted by jason on April 10, 2012 at 07:18:57:
Like beef, some cuts are best done rare, hot and fast like Bob said, but other cuts are better suited to jerky, sausage and stews/soups and such. A top cut from any animal, including venison, flash fried in a cast iron pan or grill. I like the cast iron pan for venison, quick hot seer, remove, do your onions and shrooms, au jus, return meat to the pan to heat thru with sauce, season to taste and serve. PERFECT and rare to med rare in the center! In a smoker, target 120 or so but venison can get strong in the pit in my experience and take away more than give. Others will differ. I have done venison corned beef/bacon with pretty good results following prescribed recipes for beef and pork, adapt as needed.
The BBQ Forum Home Page