Venison should not be cooked beyond the medium rare stage, 145 to 150 degrees F (63 to 65 degrees C). Anything beyond that will tend to toughen the meat.
Venison
Cut
|
Method
| Heat |
Time
|
Internal Temp. (minimum)
|
| Saddle or Leg Roast | ---- | ---- | ---- | ---- |
| 6 to 7 pounds | Indirect | Medium | 25 to 30 min./pound | 145 F (63 C) |
| Steaks | ---- | ---- | ---- | ---- |
| 3/4 inch thick | Direct | High | 4 to 5 min./side | 145 F (63 C) |
| 1 1/2 inch thick | Direct | High | 6 to 7 min./side | 145 F (63 C) |
What's this?