[Sca-cooks] Venison . . .

[James Davis]

I took it just barely into medium rare, and it was fork tender and  
delicious . . . even as leftovers tonight.

J.
On Mar 9, 2012, at 7:18 PM, Susan Lin wrote:

> 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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