It is criminal to overcook venison. Deer, Elk and Moose meat are low in fat and dry out quickly, so they are best served juicy and rare. Jody Peck shows me how to cook the perfect venison steak or roast using the reverse sear method. Jody Peck of Wild Northern Way is a talented chef who specializes in cooking wild game and wild foraged ingredients to make gourmet and elegant creations. If you are introducing someone to game meat, this is the best way to ensure they an awesome first experience enjoying game meat.
In this video, she shares her method for making the perfect moose loin steak. The optimal temperature to serve venison is between 125° and 135° F. It's important to season the venison and bring it up to room temperature before putting it in the oven. Preheat the oven to 265° F. Place the roast in the oven until the temperature reaches about 115°-120°. Transfer the roast or steak to a hot cast-iron pan and sear the outside of the roast. The temperature will continue to rise while you sear, so continually check the temperature so as not to overcook. Rest the roast for 10 minutes before serving. Enjoy the perfect venison steak!
I use this recipe for roast or steaks for all kinds of game meat. You can use this method for a 5-pound moose roast or a 1-pound Whitetail roast. They will all turn out fantastic.
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23 авг 2024
