I generally like my beef cooked rare or medium rare. The more it bleeds the better it tastes! I do know that this is a very bad idea for pork and poultry. What about venison steaks? Are they safe when grilled medium rare?
You'll be fine. I cook them rare (red & bloody in the middle). That way you have juice to mop up with your biscuits. I've eaten them like this for 30 years and never once got sick. Medium rare, pink but not red is good too and is a better bet for older deer. Seems such a waste to cook beef or deer to the point that it is like leather. . . . .
DJL
That's how I have allways cooked my venison. I would not hesitate to cook moose or elk that way either. I sure would not cook bear that way though. Bear meat can carry trichonosis,and should be cooked well done. BJH
If grilled over fire of course any cut of venison will dry out if cooked too long, it is a very lean meat. If you like it done a little more baste with butter&minced garlic or olive oil with the same. I like it medium over a hot fire and sear both sides. Don't forget the Merlot :haha: And fryed squash, and toasted french bread :thumbsup: And of course a sharp knife.
Pink in the middle is the way I prefer it. Overcook it and it gets dried out and chewy. My wife, born and raised in Tokyo, is convinced I'm going to die from eating "undercooked wild meat" and if I let her cook it I get charcoal for dinner. Of course the next night we have sashimi or suishi for dinner so go figure.
:hatsoff: agree, a little red is aweome... :rotf: I just had one cooked that way about an hour ago... gee wish I had more room all this steak talk is mak'en me hungery..
My best regards Loyalistdawg
