Indeed! Such a difference when Venison is cooked just the littlest bit too long! Just like when a Ribeye is broiled just that leeeetle bit too long. There's this crucial moment where it changes from Wow... to rubbery and chewy. With the Venison, I found 1/2" thick cuts with Olive oil brush-ons with your favorite spices... cooked in Toaster Oven so you can really control the temps well... just 6 minutes each side at somewhere 'tween 250 - 300 F... and it would come out perfection! And if you got caught slippin' and left it any longer... it changes over very quickly at this certain point, and GREATLY diminishes your enjoyment of it!Because cooking venison thoroughly would be like cooking a good steak well done. You'd ruin it. Predators, pigs, and bears....need to be cooked thoroughly due to the risk of trichinosis.
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