How to Cook Deer Steaks in the Oven on Broil
Deer meat is naturally low in fat but high in protein. While it's a red meat, it has a calorie, protein, fat and cholesterol content similar to salmon. A venison loin has about 139 calories, 5 grams of fat and 22 grams of protein, while a salmon fillet of the same size contains about 140 calories, 5 grams of fat and 21 grams of protein. Broiling deer steak is simple because its mild taste means it requires little seasoning or other preparation. Since deer meat is so low in fat, the biggest obstacle is not overcooking the meat. Watch the steak closely while it cooks, as it can dry out quickly, and only cook the meat to no more than medium rare. Otherwise the meat ends up tough and unappetizing, instead of tender and succulent.
Venison steak on a plate with other exotic foods. (Image: slunicko1977/iStock/Getty Images)Step 1
Remove the deer steaks from the refrigerator about 30 minutes before you broil them. Meat should come to room temperature before you cook it. Otherwise, if the meat is cold, it may seize up when it hits the heat, causing the meat to toughen.
Step 2
Preheat the oven on the broil setting.
Step 3
Brush both sides of the steaks evenly with oil.
Step 4
Place the steaks on the broil pan and insert a cooking thermometer into the thickest part of one of the steaks.
Step 5
Put the broil pan in the oven about 3 inches from the heat.
Step 6
Watch the thermometer closely as the steaks cook. Remove the deer steaks from the oven when the internal temperature reaches within 10 degrees of the desired temperature; meat continues to cook when it's removed from the heat source. Aim for a finished temperature of 120 degrees for rare or 125 degrees for medium rare.
Step 7
Cover the broil pan with aluminum foil. Let the meat rest for about 15 minutes to allow the juices to redistribute throughout the meat.
Things You'll Need
Pastry brush
Olive or grapeseed oil
Broil pan
Cooking thermometer
Aluminum foil
Tip
Wait to salt and pepper the steaks until after they are finished cooking. Seasoning the steaks with salt while the meat cooks draws out moisture so the steaks become tough.
