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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Is it safe to eat wild venison rare?
Tammie Enger2 minutes readCook 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.
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Does deer meat need to be cooked all the way through?
Tammie Enger1 minute readYou should cook the venison until it reaches an internal temperature of 130° to 140° F and then remove it from the grill. As long as it is not cut too thin, it should be slightly pink inside.
What temp should deer meat be cooked to?
Tammie Enger2 minutes readCook it at an internal temperature of 165 degrees F. Most people prefer venison steak when cooked under or half cooked, 145 to 150 degrees F.