[Sca-cooks] Venison . . .

[Susan Lin]

It was always my impression that venison was either to be cooked rare or
for a really really long time (like in a stew).
I've had venison steak and I agree that any past medium makes for a tough
chew.

Shoshanah

On Fri, Mar 9, 2012 at 10:47 AM, Alexander Clark
<alexbclark at pennswoods.net>wrote:

> On Thu, 8 Mar 2012 19:16:24 -0500, I <alexbclark at pennswoods.net> wrote:
> > If you cut tenderloin steaks, then you could grill Stekys of venyson
> > from Harleian MS 279 and Austin:
> > . . .
>
> P. S. I understand that the quality of venison steak is likely to
> decline rapidly if it gets past medium, and especially if it goes all
> the way to "well" done. Cook them fast, watch them like a hawk, and
> take them off just as soon as they're ready, and they should be good.
>
> Medium rare might be a better plan than medium, since venison is not
> notorious for things that live in the meat. (Its main problem is
> things that live on the skin.)
>
> --
> Henry/Alex
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