As a rule, high-quality meats tend to be less fussy to work with – the meat will be so tasty on its own that you don’t have to jump through hoops to get great results. In fact, you can prepare it very simply, and it will still impress.
Because venison is so lean, coat it with a small amount of oil before it goes into a hot pan or onto a grill. You really don’t want to cook venison past medium rare – because it’s so lean, venison cooked well-done becomes tough and unappealing. Don’t be afraid to get a nice sear on it, but both the flavor and texture will be best when you leave it rare to pink in the middle (and tartare is a great way to highlight its flavor).
Pan searing is suitable for steaks, medallions, butterfly steaks and noisettes. Cook over a high heat, 2 minutes on each side.
Sear meat over a high heat. Cook in a pre-heated 360°F (180°C) oven, allowing 3 minutes per inch (2.5 cm) of thickness. Rest for 5-8 minutes.
Place on the hot grill and turn only once. Don`t press, or juices will come out of the meat. Apply any sugar/honey marinades near the end to prevent burning. Allow to rest a minute or two in a warm spot.
Cook over high heat for 30-40 seconds.
Can be traditionally braised for 4 hours at 320°F (160°C). Works well sous-vide.