Just in the marinade, and I suppose whatever fat I wasn't able to get rid of. These were thin little tenders, so I don't think I went for more than a minute a side, less for some of the smaller ones. But I was going for medium rare, as I like my red meat red and Nameseeker is irritated that I want to cook it at all.
Actually, a lot of very-low-fat game meats go wonky if you try to cook them to medium at all. Ostrich is another one; it turns into leather.
You can roast venison, but I've seen it work best with a good cut that's not actually secretly several little cuts (which is to say, not shoulder). Unfortunately, those are rarely the cuts that hunters give away, nor the ones we can afford from farms. We did have a very good venison roast at our wedding, though of course we didn't actually prepare that one ourselves.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2007-07-12 05:30 pm (UTC)Actually, a lot of very-low-fat game meats go wonky if you try to cook them to medium at all. Ostrich is another one; it turns into leather.
You can roast venison, but I've seen it work best with a good cut that's not actually secretly several little cuts (which is to say, not shoulder). Unfortunately, those are rarely the cuts that hunters give away, nor the ones we can afford from farms. We did have a very good venison roast at our wedding, though of course we didn't actually prepare that one ourselves.