What is the best temperature to cook Venison in a fan assisted oven?

Answer 1

hi go to your Internet search engine and type in......
www.phancypage.com
that page will help you like it did me at Xmas when i had venison for the first time.
please do check this page first before you decide as the others may not be all correct.
my piece was very tender.
what she will tell you to do and what my butcher said was soak your venison over night in red wine.then take the meat out and fry all the way around gentle to seal in all the juices.then place in an oven proof dish pour over the red wine and cook as she say's and to how you like it it is not a tough meat,as i said mine was very tasty,very tender and very moist.then after place the red wine in a sauce pan heat up and add gravy granules.perfect.serve your venison with roast potatoes,mash maple syrup swede (not to much maple syrup) and caramelised red cabbage fantastic.
hope this helps.
maria.p

Answer 2

It depends on weight. However LOW and SLOW is the way to cook venison. No need to wrap it in foil or anything. For medium to well, place the venison in a hot frying pan and seal the meat on all sides. Then place in a roasting dish (NOT metal) add some vegs, carrotts, celery, onion, pour over 1 and half glasses of red wine and place in the middle of the oven
about 220 degrees for about 1 hour and 20 mins.

Answer 3

If you are cooking it in the oven, then I am assuming it's a roast
cut? Venison can be tough and should be cooked slow. I wouldn't
use the fan. Venison has a "wild" taste that many don't like. I always soak and rinse it several times, and then add garlic and other spices.

Answer 4

It depends what cut - I like venison rare. I'd go for 190 for 20 minutes then check - whack up to 220 if ness, covering with foil.

The other way to do it is very low 150 for a long time - but you may not get the lovely pink inside.