French's Simply Venison

This is venison stripped down to bare essentials: pepper, tenderizer, margarine, and a screaming-hot broiler. No marinades, no sauces, no fuss. The technique here is all about the butchering, and that’s what makes the difference.

“Muscling” the deer ham means separating each individual muscle from the connective tissue, giving you clean cylindrical pieces that look like small tenderloins. This is a hunter’s trick that removes the silver skin and tough sinew that makes venison chewy when cooked whole.

Puncturing both sides with a fork lets the meat tenderizer penetrate deep into the wild game meat, breaking down any remaining tough fibers. The margarine bastes each side as it melts under the broiler, keeping things from drying out during the quick, high-heat cook.

Keep it on the rare side of medium. Venison has almost no intramuscular fat, so overcooking turns it from tender to boot leather in a matter of seconds.

Pro Tips

• Separate the muscles while the meat is still cold. Warm venison is slippery and harder to work with cleanly.
• Let the seasoned meat sit at room temperature for 15 minutes before broiling so it cooks evenly.
• Four minutes per side is a guideline, not a rule. Thinner pieces need less. Use touch: a slight give in the center means medium-rare.
• Rest the meat 5 minutes after broiling. Cutting immediately lets all the juice run out onto the plate.

Variations

• Use butter instead of margarine for a richer baste.
• Add garlic powder alongside the pepper for a savory crust.
• Sear in a cast iron skillet instead of broiling for deeper browning on the outside.