How to Cook Venison | Best Way to Cook Deer Meat

Whether you're a deer hunter yourself or learning how to cook the venison your family brought home, this guide will give you all the tips, techniques and venison recipes you need to cook deer meat that's tender, juicy and full of flavor every time.

My husband and I both deer hunt, and over the years I've honed in on the most delicious, reliable ways to prepare deer meat so it turns out tender, flavorful, and never dry.

Whether you want recipes that highlight venison's rich, natural flavor or help mellow a "gamey" taste, I've got you covered. From venison roast and venison stew to ground venison tacos, I promise you'll find a venison dish your whole family will love.

Before we dive into how to cook venison, let's start by answering a few common questions about deer meat.

Should you soak venison in buttermilk?

Soaking venison in buttermilk isn't something I typically find necessary, but it can be helpful, especially with freshly harvested venison that may have a stronger flavor.

Tender cuts like venison steak or backstrap can be soaked in buttermilk for a few hours or overnight to help mellow the flavor and draw out excess blood. The mild acidity in buttermilk also helps tenderize the meat. After soaking, simply remove the venison, give it a quick rinse, and pat dry before cooking.

If the venison isn't freshly harvested and was properly processed, you can usually skip the buttermilk soak altogether. Instead, marinate the venison or season it simply with salt and pepper. A good venison marinade will help balance any gamey flavor while adding plenty of delicious flavor at the same time.

Do you cook venison the same way as beef?

The short answer is yes and no. Venison and beef are both red meats, so many of the same cooking principles apply. Just like beef steaks, venison steaks are best cooked quickly over high heat, while tougher cuts like roasts benefit from low and slow cooking.

Where things differ is fat content. Venison is much leaner than beef, meaning you won't find that same fat marbling that helps keep beef steaks juicy. Because of this, precise cooking methods are especially important when cooking venison. Overcook a venison steak, and it can quickly become dry and tough.

The good news? Cooking venison is actually very simple once you understand the cuts and how to cook them properly, and I'm here to help you with both.

For more answers to questions like these, check out my Venison FAQs: 10 Most Common Cooking Questions Answered.

How to cook venison

This is bit oof a loaded question, so let's break it down. Just like any red meat, the best way to cook venison depends on the cut.

Venison steak, tenderloin & backstrap

Tender cuts of venison like steak, tenderloin & backstrap are best cooked quickly over high heat, either in a hot skillet or on the grill.

You can simply pat the venison dry and season it with salt and pepper before cooking, or marinate it for a few hours or overnight. Personally, when it comes to venison steak and venison backstrap, I l prefer a simple marinade that enhances the flavor of the meat without overpowering venison's natural taste.

Once seasoned or marinated, cook the venison over medium-high heat until you achieve a nice sear on both sides. For the most tender results, cook venison to medium-rare or medium. Avoid cooking tender cuts to well-done, as venison can quickly become dry and tough.

For step-by-step instructions, check out my popular Marinated Venison Backstrap or Venison Steak with Mushroom Cream Sauce.

Venison Roast

Larger, tougher cuts of venison are best cooked low and slow to break down the connective tissue and create fall-apart tender meat. Venison roast can be left whole or cut into smaller pieces for recipes like venison stew.

Searing venison

Before slow cooking venison in the oven or the slow cooker, I like to sear it first. While searing adds a flavorful crust and depth to the finished dish, it's optional and can be skipped if you're short on time.

To sear venison, season generously with salt and pepper, then place in a hot skillet with oil or butter over medium-high heat until you achieve a deep brown crust on all sides, about 5-10 minutes total. Now you're ready to braise or slow cook your venison!

Braising venison

Braising is a slow-cooking technique typically done in the oven. You'll want enough liquid to come half-way to three-quarters of the way up the meat, but not completely covered. Braising usually takes a few hours.

The braising liquid is just as important as the cooking method. I like to use a combination of broth, beer or wine, fresh herbs, and an acid like such as balsamic vinegar to help break down the connective tissue and balance the flavor.

For detailed instructions, check out my Beer Braised Venison recipe.

Slow cooking venison

Slow cooking can be done in oven, on the stovetop, or in a slow cooker and works well to make roasts and stew. This method typically takes longer than braising.

In a slow cooker, venison is usually cooked on low for 6-8 hours and high for 4-5 hours, until fork tender.

Try my Slow Cooker Red Wine Venison Stew or Crockpot Venison Roast for complete instructions.

Ground venison

Ground venison is incredibly versatile and can be used in many dishes, just like ground beef. I especially enjoy using it to make juicy venison burgers, cozy venison chili and tender venison meatballs for spaghetti.

Because venison is very lean, it's important to add a little extra fat when making recipes like burgers or meatballs. This can be done by incorporating oil, butter, ground pork, or finely chopped bacon, depending on the recipe.

For dishes like chili, spaghetti, or tacos, ground venison can be used as is. Simply add a bit of oil or fat to the pan, season with salt and pepper, and cook it on the stovetop until nicely browned.

Kitchen Essentials for Cooking Venison

These kitchen tools make cooking venison easier, help prevent overcooking, and ensure your steaks, roasts and ground venison turn out tender and flavorful.

1. Meat thermometer. The key to juicy (not dry) venison is a reliable meat thermometer. It prevents undercooking and overcooking, and you'll be amazed how much better venison tastes when it's cooked to the proper internal temperature.
   • Instant read meat thermometer. Gives you the exact internal temperature within seconds on a digital screen.
   • Bluetooth meat thermometer. Hands-free option that connects to an app on your phone so you can monitor the internal temperate without opening the oven or grill.
2. Cast iron dutch oven. A cast iron dutch oven is perfect for roasts, stews, braising meat, or even baking crusty bread. It's very versatile.
   • Enameled cast iron dutch oven. My go-to! It cooks the same as a regular cast iron but has an enamel coating that makes cleaning much easier.
3. Cast iron skillet.  A cast iron skillet is great for getting a deep, even sear on venison steaks, burgers, or anything on the stovetop. I use mine for 90% of my everyday cooking - from eggs to pancakes. When properly seasoned, it's naturally non-stick.
   • Enameled cast iron skillet. Also available with an enamel coating, though I personally prefer traditional cast iron for stovetop cooking.
4. Cutting board. Hardwood cutting boards, like maple, walnut or teak, are naturally antimicrobial and very durable. Another great non-toxic, dishwasher-safe option is an Epicurean cutting board.
5. Sharp knives. While I always recommend a quality knife set, a dedicated boning knife is especially helpful for trimming silver skin from venison cuts.