Venison Question

Was given 7-8 of these venison pieces from a friend. They were just labeled "steak". Anyone who knows venison well have an idea what cut this is and any recommendations for cook time?

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T__2156

Looks more tender than tough, so I'd check the CS chart for tender meats and since it's venison, pick the rarest possible temperature (120°F) you can tolerate. Venison loves rare. Or, alternatively, mail me that beautiful meat

Johan_Edstrom_5586

Yes, I'll take a package too.

Jack_Mayer_85396

I'll even reimburse the shipping costs for my package!

anthony_34093

Ha. Thanks guys. I'm thinking I'll try 128-129 for 1.5 hours then. Will post results later tonight or tomorrow.

T__2156

128-9 would surely do you just fine.

borgech

My guess is that they are pieces off the upper leg/rump region. Hard to tell with no context, but based on the shape that is my hunch.

Jane_SnP_113293

Basically, venison can be cooked in two ways: a little for tender cuts or a lot for working cuts. Tender cuts of venison can be prepared with quick cooking methods to a rare or medium-rare level of doneness with an internal temperature of 130° to 140° F. Working cuts on the other hand must be cooked for a relatively long time at a low temperature (220-280° F)