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There's really only one way to cook the meat from venison hind legs and that is to a medium-rare internal temperature. Younger deer are usually a little more tender than the older animals, but even then you can't get away cooking the meat further than medium or you will end up with very tough meat. Of course if you're slicing the meat thin for such things as stir-fries or carne asada, you can get away with cooking it a bit more.


“Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go” 


 ~ Anthony Bourdain

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