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Deer Processing DVD
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Ground meats of game meat should reach 160 °F internal temperature.
| TYPE OF DEER CUT | ROAST | GRILL/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 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 |
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Cut | Weight or Thickness | Method | Heat | Time | Internal Temperature |
Roast |
| 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.
Measurement Conversions 1 - Handy to have to calculate converting one unit of measurement into another unit of measurement! Eg: Oz. to Tbsp
Measurement Conversions 3 - Handy Spice Conversion Tables from Ounces to Tablespoons and More Cooking Conversions
 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. |
Here at our Meat Processing Plant, we use the Taylor Digital Oven Thermometer/Timer pictured below when we smoke our Beef and Deer Sausage. This is a MUCH more convenient and time saving way to smoke sausages to the precise internal temperature of 152 degrees!
You can now purchase this "almost necessary" item from And the best part is - it's ONLY $12.99!
Usually ships within 24 hours Opening the smokehouse to check on our Deer and Beef Sausage temperature means wasting the cook's time and losing oven temperature. This thermometer prevents those problems. Insert the instrument's 6-inch stainless-steel probe into the Deer/Beef Sausage, Ham, Bacon or whatever kind of meat you are smoking and monitor the time and temperature (from 32 to 392 degrees F) on the thermometer's large digital display, which connects to the probe with a 4-foot cord. The control panel sets cooking time and temperature, and an alarm sounds when either is reached. Fully opened, the thermometer/timer is 5 inches high, but it folds in half for compact storage. Magnets on the back permit it to be temporarily mounted on a metal surface. This thermometer with probe allows you to gauge the internal temperature of whatever you are cooking without opening the smokehouse door, which is convenient and saves energy . It also has a timer so you can be reminded when it's time to go check for doneness. The only way to know food has been cooked to a safe internal temperature is to use a food thermometer. |
Do you have lots of unused deer meat in your freezer going to waste? | |||
Attention Deer Hunters: Are you looking for topographic maps of the area you are going to hunt? 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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Last Updated - Friday, October 16, 2009 05:35 PM
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We have a FREE PDF article on "Venison Cookery" . 
With Every Order of $100.00 or more we will include a set of our