APPROXIMATE DEER COOKING TIMES
 AND METHODS OF COOKING

Here's a photo of a deer hanging in our cooler.  Approximately 85 lbs. hanging weight. Learn how to cut up your own deer with our Deer Processing DVD!

 

 

 

Do you have a bunch of deer still setting in your freezer from last deer season? Is it going to waste?
Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit!
It includes our fantastic Witts Deer Sausage Seasoning, Fibrous Casings and Complete Instructions
for 25 lbs., 50 lbs. or 100 lbs. of meat.  Click here to find out more!

Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit!
It includes our fantastic AC Legg Snack Stick Seasoning, Collagen Casings and Complete Instructions
for 25 lbs., 50 lbs. or 100 lbs. of meat.  Click here to find out more!

Already have your Deer Sausage Seasoning, but no Fibrous Casings? We also sell our Fibrous Casings by themselves in either Clear or Mahogany Preprinted Deer Sausage Fibrous Casings!

Already have your Deer Snack Stick Seasoning, but no Collagen Casings?
 We also sell our Collagen Casings by themselves!

Deer Processing DVD
Watch this hour long video from Ask The Meatmans' Professional Meatcutters and Learn How To:

  • Break your Deer into the Primal Cuts

  • Make Boneless, Butterfly Deer Chops

  • Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks

  • Use A Boning Knife Correctly

  • Put An Edge On Your Boning Knife

  • Freezer Wrap Like The Professionals

  • ONLY $24.97 - And Shipped FREE in the U.S.!

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Ground meats of game meat should reach 160 F internal temperature.
TYPE OF DEER CUTROASTGRILL/FRY
Direct heat
SMOKE
Indirect heat*
BRAISE/STEW
In liquid; covered
Rib Roast, bone in
   4 to 6 lbs.
325 F
27 to 30 min./lb.
 

Not recommended

 

 

Not recommended

 

Not recommended
Rib Roast, boneless rolled
   4 to 6 lbs.
32 to 38 min./lb.
Chuck Roast, Brisket
    3 to 4 lbs.
Not
recommended
Not recommendedSeveral hours325
2 to 3 hours
Round or Rump Roast
   2 1/2 to 4 lbs.
325 F
35 to 40 min./lb.
18 to 25 min./lb.2 1/2 to 3 hours325
2 to 3 hours
Whole leg (boar, deer)
   6 to 8 lbs.
375 F
2 hours
Not recommended3 to 4 hoursNot recommended
Tenderloin
   whole, 4 to 6 lbs.
   half, 2 to 3 lbs.
425 F
45 to 60 min. total

12 to 15 min./side
Not recommendedNot recommended
Tenderloin
    half, 2 to 3 lbs.
10 to 12 min./side
Steaks, 3/4" thickNot recommended6 to 7 min./sideNot recommendedNot recommended
Ground meat pattiesNot recommended6 to 8 min./sideNot recommendedNot applicable
Meat loaf, 1 to 2 lbs.350 F
60 to 90 min.
Not recommendedNot recommendedNot applicable
Stew or Shank Cross Cuts
   1 to 1 1/2" thick
Not recommendedNot recommendedNot recommendedCover with liquid; simmer 2 to 3 hours
Ribs, 4"375 F
20 min.
8 to 10 min./sideNot recommendedParboil 1 hour; then grill or roast


Below are some very informative books for cooking Venison you can purchase at Amazon.



New PDF file availabe for free download - "Venison Cookery". We have a FREE PDF article on "Venison Cookery" . 
To view it, just click here.

If you would rather download the FREE PDF "Processing Your Venison at Home" article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

Venison Marinades

Approximate Grilling Times for Venison

Cut

Weight or Thickness

Method

Heat

Time

Internal Temperature
(Minimum)

Roast


6 to 7 Lbs.

Indirect

Medium

25 to 30 minutes/lb.

145 F

Steak

3/4 inch

Direct

High

4 to 5 minutes per side

145 F

Steak

1 1/2 inch

Direct

High

6 to 7 minutes per side

145 F

Venison should not be cooked beyond the medium rare stage, 145 to 150 degrees F. Anything beyond that will tend to toughen the meat.
Direct Method:  Meat directly above the hot charcoals.
Indirect Method:  Meat off to the side of the hot charcoals.

The BEST way to determine doneness of your deer is to use a high quality meat thermometer.  The following web page from the USDA tells everything you need to know about meat thermometers!

Measurement Conversions 1 - Handy to have to calculate converting one unit of measurement into another unit of measurement!  Eg:  Oz. to Tbsp

Measurement Conversions 2 -

Measurement Conversions 3 - Handy Spice Conversion Tables from Ounces to Tablespoons and More Cooking Conversions

Order the "Venison Cookbook" Today for $12.95 + Shipping.  Venison Cookbook  This book presents 150 ways to prepare this wonderful food.  You'll learn how to make savory stews, soups, chili, pies and sausage, as well as how to cook various cuts of venison. Recipes include various American fare and interesting but simple international dishes.

Do you have lots of unused deer meat in your freezer going to waste?
Bring it to Jackson Frozen Food Locker anytime we are open and we will make it into our delicious Deer Sausage!  Only $2.00 per lb.!
This is a great way to make use of that deer meat that you would otherwise throw away!

Attention Deer Hunters:  Are you looking for topographic maps of the area you are going to hunt?
 Then view and print FREE topographic maps of ANY are in the U.S. at TopoZone!!

Check out our Deer Charts page with photo's and diagrams of how to cut up your deer the proper way!

Are you concerned about CWD (Chronic Wasting Disease) this year?
Find out the important facts about CWD on this page!

We now have a PDF file from the Wisconsin Department of Agriculture
that has a diagram of a deer's lymph nodes, spleen, tonsils, and spinal cord.
Just click on the link below, include your name and address, and I will e-mail this file FREE!
Send me the CWD Deer Diagram FREE!

Need your deer processed?  Visit our Deer Processing page for prices, services, and information.

Last Updated - Friday, August 03, 2012 03:25 PM