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| APPROXIMATE DEER COOKING TIMES | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Do you have a bunch of deer still setting in your freezer from last deer season? Is it going to waste? Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit! Already have your Deer Sausage Seasoning, but no Fibrous Casings? We also sell our Fibrous Casings by themselves in either Clear or Mahogany Preprinted Deer Sausage Fibrous Casings! Already have your Deer Snack Stick Seasoning, but no Collagen Casings? | ||||
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Deer Processing DVD
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| Ground meats of game meat should reach 160 °F internal temperature. | ||||
| TYPE OF DEER CUT | ROAST | GRILL/FRY Direct heat | SMOKE Indirect heat* | BRAISE/STEW In liquid; covered |
| Rib Roast, bone in 4 to 6 lbs. | 325 °F 27 to 30 min./lb. | Not recommended
| Not recommended
| Not recommended |
| Rib Roast, boneless rolled 4 to 6 lbs. | 32 to 38 min./lb. | |||
| Chuck Roast, Brisket 3 to 4 lbs. | Not recommended | Not recommended | Several hours | 325° 2 to 3 hours |
| Round or Rump Roast 2 1/2 to 4 lbs. | 325 °F 35 to 40 min./lb. | 18 to 25 min./lb. | 2 1/2 to 3 hours | 325° 2 to 3 hours |
| Whole leg (boar, deer) 6 to 8 lbs. | 375 °F 2 hours | Not recommended | 3 to 4 hours | Not recommended |
| Tenderloin whole, 4 to 6 lbs. half, 2 to 3 lbs. | 425 °F 45 to 60 min. total | 12 to 15 min./side | Not recommended | Not recommended |
| Tenderloin half, 2 to 3 lbs. | 10 to 12 min./side | |||
| Steaks, 3/4" thick | Not recommended | 6 to 7 min./side | Not recommended | Not recommended |
| Ground meat patties | Not recommended | 6 to 8 min./side | Not recommended | Not applicable |
| Meat loaf, 1 to 2 lbs. | 350 °F 60 to 90 min. | Not recommended | Not recommended | Not applicable |
| Stew or Shank Cross Cuts 1 to 1 1/2" thick | Not recommended | Not recommended | Not recommended | Cover with liquid; simmer 2 to 3 hours |
| Ribs, 4" | 375 °F 20 min. | 8 to 10 min./side | Not recommended | Parboil 1 hour; then grill or roast |
| Below are some very informative books for cooking Venison you can purchase at Amazon. | ||||
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Venison MarinadesApproximate Grilling Times for Venison | |||||
Cut | Weight or Thickness | Method | Heat | Time | Internal Temperature |
Roast |
| Indirect | Medium | 25 to 30 minutes/lb. | 145 °F |
Steak | 3/4 inch | Direct | High | 4 to 5 minutes per side | 145 °F |
Steak | 1 1/2 inch | Direct | High | 6 to 7 minutes per side | 145 °F |
| Venison should not be cooked beyond the medium rare stage, 145 to 150 degrees F. Anything beyond that will tend to toughen the meat. Direct Method: Meat directly above the hot charcoals. Indirect Method: Meat off to the side of the hot charcoals. | |||||
Measurement Conversions 1 - Handy to have to calculate converting one unit of measurement into another unit of measurement! Eg: Oz. to Tbsp Measurement Conversions 3 - Handy Spice Conversion Tables from Ounces to Tablespoons and More Cooking Conversions |
 Venison Cookbook This book presents 150 ways to prepare this wonderful food. You'll learn how to make savory stews, soups, chili, pies and sausage, as well as how to cook various cuts of venison. Recipes include various American fare and interesting but simple international dishes. |
Do you have lots of unused deer meat in your freezer going to waste? | ||||
Attention Deer Hunters: Are you looking for topographic maps of the area you are going to hunt? Check out our Deer Charts page with photo's and diagrams of how to cut up your deer the proper way!
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We have a FREE PDF article on "Venison Cookery" . 
