Resting Meat is Essential

Resting meat after cooking is not optional — it's essential for a juicy result. When meat cooks, heat drives moisture toward the center. Cutting immediately releases these concentrated juices onto the plate rather than keeping them in the meat. Resting allows the temperature to equalize and muscle fibers to relax, redistributing moisture throughout. For small cuts like venison loin, rest for at least five minutes; larger roasts need longer. Cover loosely with foil to retain warmth without trapping steam that softens the seared crust. The meat continues cooking slightly during rest — factor this into your timing.