Cooking Tips for Venison Filets

A "filet" is simply a cut of boneless, tender meat - like a steak. 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. Filets can also be seared in a pan then roasted in a 400°F oven to medium-rare.

You should consider serving filets with an appropriate sauce.

Broken Arrow Ranch offers a few different filets:

South Texas Antelope Filets, 4 oz

These are pre-cut filets about 1/2 inch thick that come from tender leg muscles aged 28 days. They're easy and cook very quickly - about 5 minutes to medium-rare. Just season and pan saute or on the grill.

Boneless Leg Filets - Axis, Elk, South Texas Antelope

The combination of tenderness, flavor and value has made boneless leg filets the most popular cut with our restaurant customers. This package contains 4 - 6 whole muscles cut from legs aged 28 days. They can be roasted whole to medium-rare, 125°F - 130°F, then sliced or sliced into medallions and sauteed. When slicing, cut against the grain.

Here's a guide to the boneless leg filet cuts:

  • Knuckle - circular shaped
  • Knuckle Cone - shaped like an ice cream cone
  • Top Round - large muscle, rectangular shaped, grain runs length of muscle, can be cut lengthwise into two smaller pieces if desired
  • Inside Round - small piece of sinew in muscle that should be cut out, runs about halfway through, very visible
  • Gooseneck - large muscle, rectangular shaped, grain runs diagonal, can also be cut into two smaller pieces if desired
  • Eye Round - long slim muscle, grain runs length of muscle

Boneless Loin and Sirloin

Very tender cuts from the venison saddle ("the back"). Best when seasoned then roasted on a grill or in an oven rare to medium-rare, 125°F - 130°F. Wild boar boneless loin should be cooked to medium, about 145° F internal temperature.