Sear the venison with fat (butter, bacon fat, canola oil, etc) on both sides then broil it in your oven 475-550 until it's where you want to eat at. Searing the venison is highly recommended because it caramelizes/browns your meat and if you can use a seasoned cast iron pan then your doing it like the pros and I recommend butter because it browns and imparts a delicious nuttiness to the broiling process
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Sear the venison with fat (butter, bacon fat, canola oil, etc) on both sides then broil it in your oven 475-550 until it's where you want to eat at.
Searing the venison is highly recommended because it caramelizes/browns your meat and if you can use a seasoned cast iron pan then your doing it like the pros and I recommend butter because it browns and imparts a delicious nuttiness to the broiling process