The best way I've found to make sure a venison roast (with or without bone) is tender is to cook it in the slow cooker or slow cooker for 8-9 hours, or until it falls apart. If you simmer it you won't dry it. Keep in mind that I don't recommend cooking this over high heat for 4 to 6 hours.
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What temp does deer meat need to be cooked to?
Cook at an internal temperature of 165 degrees F. Tender cuts of meat come from muscles that weren't used much during the animal's lifetime and therefore contain little connective tissue.
Is it safe to eat wild venison rare?
Cook all wild game meat (e.g., color is not a reliable indicator of its cooking point). Cook all wild birds (for example, the back quarter cut is incredibly versatile and can be cut into steaks, softened and cooked like a loin; cut into cubes for a slow and slow method) use it in sauces; cut it into strips along the grain and use it in salads, fajitas, burritos or sandwiches.
Does wild game meat have parasites?
Most people associate trichinellosis with eating raw or undercooked pork. However, in recent years, more cases have been associated with the consumption of raw or undercooked wild game meat (such as bears) than with the consumption of domestic pork products.
Can wild venison be eaten rare?
The number one mistake people make when preparing venison is that they overcook it, making the meat gummy and juicy. Tender cuts of venison should be served low or half cooked, unless you are cooking them or mixing them with pork to add more fat.
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