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Venison sirloin

d
Danada Mar 20, 2010 12:53 PM

Hi,

I just bought a couple of (extremely dark) venison sirloins. I've never cooked these before, so does anyone have any tips? I was going to go with the way that I've found works best for beef, which is a couple of minutes on one side on a high heat, then flip over and put into a 500 degree oven for another couple of minutes. Then rest the meat whilst I whip up a little red wine sauce.

Does this sound like a good cooking method of venison? I assume as it isn't very fatty. that it should be cooked fast.

Thanks,

Dan

  1. bushwickgirl Mar 20, 2010 02:02 PM

    Yes, venison is natually low in fat and quite lean. When you say sirloins, are you referring to sirloins cut into steaks? I think you mean steaks. Hopefully they're at least 8 oz or bigger. Cook as for beef, well seasoned with salt and plenty of fresh cracked peppper and rubbed with a little oil or clarified butter. Start with room temp meat and use high heat. A well-heated cast iron or heavy bottomed skillet is the best choice for reaching the desired degree of doneness, and less cooking is better. Depending on the thickness of your steaks, you may find you don't need to finish them in the oven.
    A nice red wine sauce would be great for the venison, with a little shallot, thyme and swirl in some whole buuter at the end.
    Anyway, you've got the right idea. Enjoy.
    BTW, venison is very dark red meat, almost blue, much more so than beef, especially the sirloin.

    2 Replies
    1. re: bushwickgirl
      d
      Danada Mar 20, 2010 03:46 PM

      Yep - they're steaks, one is about 9 oz the other about 12. Thanks for the help!

      1. re: Danada
        m
        morwen Mar 20, 2010 04:57 PM

        Don't let them get any more done than barely beyond medium rare or they'll toughen up on you. We like a juicy, reddish-pink, hot center. If they go to just a pink center, they'll be over cooked.

    2. kaysyrahsyrah Mar 20, 2010 05:58 PM

      yep, not fatty unless there is a Kobe venison farm I don't know about.

      My suggestions: 1) bring meat to room temp or warmer before you fry/grill. 2) Consider a sauce with a bit more fat/viscosity than a red wine reduction. A modern play on Bernaise, featuring sage or juniper always works well.

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