Thread: Venison recipes for pregnant woman

there is well done...and there is burnt to death.....I BELIEVE your midwife will be good source of advice reasurance...maybe a meat thermometer as you only need to bring meat to X degrees for X amount of time...you maybe able to do that without incenration.a medium done steak may be the happy-safe -tasty compromise...just off pink brown right through but not yet dried out..I achieve this by cooking in log form then slicing and putting back in pan for short time on each side of fresh exposed surface.
word of caution..I fed fallow to my pregnant wife and it put her off it for 25 years...I tried allsorts ofways to get her to eat it but nope she could pick taste and rejected it....red...diferent story completely...she now eats fallow happily...my dear Mum went off coffee when preggers.