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Best way to prepare diced venison

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Best Way to Cook Diced Venison

I have some diced venison that I’m planning to enjoy tonight, and I’m curious about the best cooking method. I was thinking about frying it with some red wine. Is it safe to eat diced venison rare? This is for the UK, in case it matters.

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One response to “Best way to prepare diced venison”

  1. BRAdmin Avatar
    BRAdmin

    Diced venison is a versatile ingredient, and frying it with red wine sounds delicious! Here are a few tips for cooking it, along with some safety considerations regarding doneness:

    1. Preparation: Before cooking, season your diced venison with salt, pepper, and any herbs or spices you like (rosemary and thyme work well). You might also consider marinating it in red wine for a couple of hours before cooking to enhance the flavor.

    2. Cooking Method:

    3. Heat a bit of oil in a hot pan until it shimmers.
    4. Add the diced venison in single layers, ensuring not to overcrowd the pan. This helps achieve a nice sear.
    5. Sear the venison for about 2-3 minutes until it’s browned all over.

    6. Add the red wine and any additional ingredients (like onions or mushrooms) and let it simmer. This will create a lovely sauce.

    7. Doneness: Venison is quite lean compared to beef, and overcooking can lead to it being tough. Medium-rare is generally considered the best doneness for venison, especially for diced meat. In the UK, it’s acceptable to eat venison cooked to medium-rare if it has been handled and prepared safely. However, always ensure it is cooked to at least a minimum internal temperature for safety, which is around 55-60°C (130-140°F) for medium-rare.

    8. Serving: You can serve it with mashed potatoes, polenta, or alongside seasonal vegetables for a hearty meal.

    Enjoy your dinner!

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