How to tell if venison is done cooking without cutting?

Internal Temperature Check

Internal temperature is the most reliable method to determine doneness. Use a meat thermometer to check the internal temperature of the thickest part of the meat, avoiding fat and bone. For medium-rare, the temperature should be between 130°F (54°C) and 135°F (57°C), and for medium to well-done, it should be between 140°F (60°C) and 160°F (71°C).

Checking Texture and Color

When checking texture and color, make sure the meat is cooked evenly and not rare in any part. For medium-rare, the meat should feel firm but yield to pressure. For medium to well-done, it should be cooked through and feel springy when pressed. Additionally, check the color; medium-rare venison will be pink, medium will have a hint of pink, and well-done will be brown throughout.

The 10-Minute Rule

Another method is the 10-minute rule, which states that for every 1 inch (2.5 cm) of thickness, venison should be cooked for 10 minutes per side. So, for a 1.5-inch (3.8 cm) thick steak, cook it for 15 minutes per side. This method works best for thinner cuts of meat and should be combined with the internal temperature check for more accurate results.