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Venison sirloin

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Venison sirloin

Danada | Mar 20, 2010 12:53 PM

Hi,

I just bought a couple of (extremely dark) venison sirloins. I've never cooked these before, so does anyone have any tips? I was going to go with the way that I've found works best for beef, which is a couple of minutes on one side on a high heat, then flip over and put into a 500 degree oven for another couple of minutes. Then rest the meat whilst I whip up a little red wine sauce.

Does this sound like a good cooking method of venison? I assume as it isn't very fatty. that it should be cooked fast.

Thanks,

Dan

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