How to Reheat Venison to Perfection

Venison is a delicious lean meat that is growing in popularity. However like any type of meat, leftovers don’t retain their flavor and texture for long. Knowing how to properly reheat venison is key to enjoying it again and again.

As an avid hunter and food blogger, I’ve learned the ins and outs of reheating venison through trial and error. Whether you have a leftover roast, steak, or other venison dish, follow my tips below for reheating venison so it comes out moist and flavorful every time.

Getting Started

When reheating venison, there are a few key things to keep in mind:

Use low to moderate heat. Venison can easily dry out, so gentle heating is a must. Avoid very high temps.
Know your cut. More delicate cuts like tenderloin need more care than roasts. Adjust time and temp as needed.
Slice thicker cuts. Cut roasts and larger pieces into medallions or slices to allow thorough, even heating.
** accounted for carryover cooking** Venison will continue cooking slightly once removed from the heat source.
Check for doneness. Use a food thermometer to confirm safe internal temperature.

Follow these guidelines and your venison is sure to reheat beautifully every time.

Oven Reheating Method

The oven provides an easy, consistent way to reheat venison.

Preheat your oven to 300°F to ensure gentle, even heating.
For a roast or thicker cut, slice into 1-inch pieces so the center reheats fully.
Place venison pieces on a baking sheet or pan lined with foil or parchment.
Roast the venison for 15-20 minutes until warmed through. Check it periodically and flip or rotate as needed.
For a tender cut like tenderloin, reduce oven time to 10-15 minutes so it doesn’t overcook.
Use a food thermometer to confirm the internal temperature reaches 140°F. Then, let it rest 5 minutes before serving.

The oven allows you to reliably reheat venison of all cuts and sizes with little fuss. Just be sure to keep the temp on the lower side.

Stovetop Skillet Method

Reheating venison in a skillet or pan on the stovetop can help recapture that delicious sear.

Use a cast iron or nonstick skillet and heat over medium-low heat.
Add just a teaspoon of oil or butter so the venison doesn’t stick.
For steaks, medallions, or chops, sear 1-2 minutes per side. For a roast, slice and sear slices 2-3 minutes per side.
Flip gently and baste with pan drippings as it reheats for added moisture and flavor.
Check for doneness using a food thermometer, aiming for 135-140°F internally.

The benefit of skillet reheating is you can rebuild that lovely crust. Just don’t crank up the heat too high to avoid drying out the venison.

Microwave Reheating Method

While the microwave is convenient, it can make venison tough so use care:

Slice all venison prior to microwaving so it heats evenly.
Layer slices in a microwavable dish, separating pieces so they steam instead of stack.
Cover loosely with a paper towel or vented lid to contain steam.
Microwave on 50% power in 30 second intervals until heated through, checking periodically.
Stop early once slices look warmed and are hot to the touch to account for carryover cooking.
Allow to sit 2-3 minutes before serving. Check temperature with a food thermometer.

The microwave can work in a pinch but lower power and shorter times are critical. Monitor closely to avoid overcooking.

Slow Cooker Reheating

For reheating larger venison roasts or batches of stew, the slow cooker is your friend:

Shred or chop venison into bite-size pieces so it reheats evenly.
Add venison, a splash of water or broth, and any sauce or seasonings to the slow cooker.
Cover and cook on LOW for 2-3 hours, until heated through and tender.
If needed, thicken leftover pan sauces or gravy in the microwave while venison reheats.
Check for doneness and serve once venison reaches 140°F internally.

Slow, moist heat stops venison from drying out. Great for infusing flavors into roasts or venison dishes with sauces.

Sous Vide Reheating

For the juiciest results, consider reheating venison sous vide:

Vacuum seal venison in a sous vide bag, or seal in a zip top bag with the air pressed out.
Set water bath to 135°F for medium rare venison. Use lower temp for delicate cuts.
Immerse sealed bag and reheat for 1-2 hours until fully warmed through.
Remove bag, pat venison dry, then quickly sear in a hot skillet to caramelize exterior.
Check internal temp; venison should be 135°F. Rest before serving.

Sous vide reheating evenly brings venison to the ideal temp for tenderness without overcooking. It’s foolproof but requires special equipment.

Doneness Tips

No matter which reheating method you use, always check venison for doneness using a food thermometer. Look for:

120-125°F for rare
130-135°F for medium rare
140°F for medium
145°F+ for well done

And remember, venison will continue cooking after you remove it from the heat source. So always stop reheating just shy of your ideal temperature and allow the residual heat to carry it the rest of the way.

How To Reheat Meat Without Ruining Everything

FAQ

How do you reheat meat without drying it out?

Option 1: Oven This method takes the most time but is the best option for moist, succulent leftovers. Set your oven to 250°F (120°C). Add meat to a baking tray, followed by a dash of oil or butter. Cover with aluminum foil to prevent it from drying out.

Can you eat leftover venison?

Fortunately, all that nonsense stopped after I came to the obvious conclusion that day-old, medium-rare venison tastes delicious cold. It’s like roast beef – good in a sandwich or topped over toast, like it is here. Although cold, leftover venison retains its rosy-pink color while remaining succulent.

Can you microwave venison?

Storage and Thawing Properly wrapped or packaged venison can be stored in a freezer for 9-12 months. To avoid quality deterioration, never refreeze thawed venison. Always thaw venison properly in a refrigerator or in a microwave. Venison thawed in the microwave should be for immediate use.

How to reheat fried backstrap?

In general, the best way to reheat fried and/or breaded items is to warm them in the oven at 250º F.

Can You reheat venison in the oven?

Bear in mind, when reheating a piece of venison in the oven, you have to keep it in there for a significant amount of time in order for the heat to penetrate deep enough into the meat. If not, you risk the meat not being heated through. Start by preheating the oven to 350 degrees.

How long should Venison be cooked at room temperature?

Allow the venison to breathe at room temperature for 20 to 30 minutes before cooking. Put the venison on a foiled tray and place in the oven. Cook for at least 30 to 40 minutes, or until the internal temperature is around 155 degrees. Remember, the meat continues to cook once you remove it from the oven, so leave for 5 minutes before serving.

How do you cook venison in a pan?

Add a small amount of butter or olive oil to the pan just before you add the venison. If your meal requires seasoning, do this before putting it in the pan. Sear both sides of the meat for 3 to 4 minutes per side. To keep the meat moist, after turning, you can brush the top side of the meat with butter, a process known as ‘barding’.

How do you reheat venison in a crock pot?

To reheat your venison using sous vide is simple. Once everything is ready, set the temperature to around 55 degrees. Place the vacuum-bagged venison into the water, remembering to clip it to the side of the pot. Feel free to add seasoning to the bag before putting it into the water, but try and avoid sauces. Cook for around an hour.