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APPROXIMATE DEER COOKING TIMES
AND METHODS OF COOKING
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! |
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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! |
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| Ground meats of game meat should reach 160 °F internal temperature. |
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| TYPE OF DEER CUT | ROAST | GRILL/FRY
Direct heat | SMOKE
Indirect heat* | BRAISE/STEW
In liquid; covered |
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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 recommended | Several hours | 325°
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 hours | 325°
2 to 3 hours |
Whole leg (boar, deer)
6 to 8 lbs. | 375 °F
2 hours | Not recommended | 3 to 4 hours | Not 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 recommended | Not recommended |
Tenderloin
half, 2 to 3 lbs. | 10 to 12 min./side |
| Steaks, 3/4" thick | Not recommended | 6 to 7 min./side | Not recommended | Not recommended |
| Ground meat patties | Not recommended | 6 to 8 min./side | Not recommended | Not applicable |
| Meat loaf, 1 to 2 lbs. | 350 °F
60 to 90 min. | Not recommended | Not recommended | Not applicable |
Stew or Shank Cross Cuts
1 to 1 1/2" thick | Not recommended | Not recommended | Not recommended | Cover with liquid; simmer 2 to 3 hours |
| Ribs, 4" | 375 °F
20 min. | 8 to 10 min./side | Not recommended | Parboil 1 hour; then grill or roast |
| Below are some very informative
books for cooking Venison you can purchase at Amazon. |
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 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"
 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.
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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. |
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! |
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With Every Order of $150.00 or more we will give you a 15% off Coupon good on ALL your purchases until December 31, 2013!