If you are cooking our venison fillets on a grill, it is wise to lightly brush each side with your choice of cooking oil. Since there is absolutely no fat in these meats, there is a tendency for them to stick to the grill.

With the possible exception of our ground venison patties, we recommend cooking to a medium-rare temperature on a hot grill or saute as quickly as possible. Minutes count here. The succulence and tenderness of the meat is significantly reduced if it is allowed to sit on the plate too long.

You should consider serving these fillets with an appropriate sauce.

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