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Can You Eat Medium Rare Deer

Can You Eat Medium Rare Deer

Can You Eat Medium Rare Deer?

You can safely eat medium-rare deer in fact, it is best served when medium-rarely cooked. It cooks very quickly because of the very little amount of fat and the tender cuts of the deer meat. However, if it is well done or overcooked, it will become rubbery and chewy.

To mitigate the risk of food poisoning or pest infestation, thoroughly cook wild or ground deer meat, and never serve rare or medium-rare. If you plan on serving deer meat medium rare, be sure the meat has been tested for any potential diseases. You should ensure the animal is safe for consumption, and tested for any type of disease, before you consume the rare deer meat. You have to avoid eating deer meat when it is cooked rare or you are getting it from reliable places.

Avoid eating ground deer meat when it is rare because it may have been exposed to microbes or bacteria that may not be removed when the meat is cooked until rare. If you cook the venison meat for too long, it will become rubbery, dry, and squishy, which does not taste good at all. Incredibly lean and easily dried out, a lot of chefs make the mistake of cooking venison as though it were a chunk of beef. Cooking means if you slice it into fine steaks and cook them the same way as you would beef or pork steaks, you are going to get quite dry.

By the way if you are interested in Can You Get Sick From Eating Venison, then check out this article.

Watch this video to learn about the safe eating of Rare Steak

Venison loin, for instance, will cook up quickest, mostly because it is such a finely diced cut of meat, and it is very lean. Tender parts of venison, like the loin and the tenderloin, are best cooked on a hot temperature, like the broiler or searing. For recipes like meatballs, meatloaf, and taco meat, you are fine cooking ground Venison to its fullest, 160 degrees. Medium rare is the best temperature for serving venison steaks, as shown in this venison & elderberry pan sauce recipe.

To learn about Can You Eat A Bear, then check out this article!

Medium rare, or 130degF-135degF, is the magical temperature for cooking venison steak — or any steak, for that matter. Medium rare is just hot enough that juices in the muscles are flowing, bringing out all of the flavor of the meat, and melting all of the fat. Brown all sides of the meat, for a minute per side, or cook until internal temperature is 125-135 degrees F.

Advantages of medium rare cookingDisadvantages of rare cooking
Medium rare, or 130°F-135°F is the best temperature for serving venison steaks.There is a high risk of bacteria in meat/steak which is cooked in rare temperature.
It brings out all the flavor of the meat and melting all of the fat.Trichinosis is an illness caused by the consumption of raw meat from infected animals with this tiny parasite.
Advantages and disadvantages of cooking steak in different temperatures.

Cover your meat in vinegar water (2 tablespoons of vinegar in quarts of water) and put it in the fridge about one hour before cooking. To cure, store venison in a rack placed on top of a roasting pan at steady temperature 34-37 degrees for at least seven days, up to 14 days. You can dry-age venison at home by refrigerating for seven to 14 days consistently at 34-37 degrees.

Avoid brining your meat, because this will ultimately render your meat way too dry, as venison is so quick to cook. Since venison is already a lean meat that easily dries out, you do not want to put too much salt in there, turning your venison steaks to jerky before you know it. If tender cuts of venison are cooked beyond medium-rare, too much moisture is cooked off, leaving your meat dry and tough.

If you are cooking the venison past medium-rare to where the pink color is gone you are not going to get a good flavor from the meat. While venison can be eaten rare, it is best cooked at 135degF (62.77degC) internal temperature for it to be safe to eat. Cooking Temperatures per Cut of Venison Once a venison is confirmed by food thermometer as having reached its lowest internal temperature, it is safe to eat, despite the meats color, which can still be a pinkish hue.

You can prepare venison just as you would any other meat, either frying, baking, roasting, or barbecuing. There are a few easy steps that you will want to take while cooking venison so that you do not end up with meat that is too dry and rubbery. The number one mistake that people make when cooking venison is that they overcook it, rendering the meat rubbery and mushy.

You have to remember one thing anytime you are dealing with venison meat, and that is it is extremely lean, and you should never overcook it. If you are making venison steaks, then go for them thicker, or else, you are better off cooking venison steaks grilled. If you are using venison for making steaks or barbecue, you should rub oil into the meat on every side.

For recipes requiring high heat cooking of venison, like this beef stir-fry, thinly slice the meat and/or tenderize it using a meat mallet. Depending on the size and thickness of your meat, cooking backstrap venison in the oven can take 20-40 minutes.

The best venison hamburgers are ground fresh just before cooking, then cooked to medium-rare to medium-rare. Tender cuts of venison should be prepared using a rapid-cooker method at rare to medium-rare (internal temperature 120deg to 135degF).

Braising, a slower, drier-heat cooking method that is best suited for the most tough cuts, is a simple way to cook venison without letting it get dry and rubbery. Braising works well if you have smaller cuts of venison, like chops or steaks, or larger cuts, like loin, shoulder, or other roasts.

Venison is best served rare to medium, but if you like your meat cooked rarer, it is better to use one of our bones, rack the shoulder tendons off the venison, and slow-cook it on one of our bones with a little liquid to keep it from drying out. When beef is cooked, it lets off melty fat and moisture in a skillet or grill, but with venison, this moisture comes out as an invisible smoke from the meat.

At 190 degrees, tough connective tissues and collagen inside your roast venison or braised beef will have had time to disintegrate and convert to gelatin. Cooking at Proper Temperatures for Safety Cooking your venison to a suitable temperature is the last opportunity you will have to eliminate any harmful bacteria or parasites.

You cannot get Lyme disease from eating venison or squirrel meat, but to follow the food safety guidelines generally, cook your meats carefully at all times. While eating venison or squirrel meat will not get you Lyme disease, you should always prepare your meat well to prevent getting Lyme disease. You should remember, however, that no meat is ever served so that you have the assurance of complete safety when eating it rare or raw.

Can you eat medium-rare deer burgers?

It should not be overcooked. Overcooking venison represents the most common mistake individuals make while cooking it, resulting in rubbery, flavourful meat. Tender venison chunks should be presented rare to medium-rare either braised or mixed with pork to add extra fat.

Can you get sick from undercooked deer meat?

Trichinellosis, often known as trichinosis, is an illness caused by the consumption of raw meat from infected animals with this tiny parasite. Trichinellosis patients may first suffer digestive symptoms including diarrhea, upset stomach, vomiting, and nausea.