Cooking Venison

DSC_0052.JPGSadly, some people believe that venison is tough and has a strong flavor. The truth is that people who believe this have never had venison that has been properly cared for in the field, processed carefully and cooked correctly.

Depending on the deer, where it was living and what it was eating, venison may have a different flavor than beef. However, that flavor should be enjoyed for what it is, just like you would enjoy chicken or pork. In many situations and recipes, a person eating properly cared for and cooked venison would not even know it – unless they were told.

Unlike beef, venison does not have any fat “marbling,” so venison can dry out during cooking unless fat or moisture is added.

The cut of meat is critical in determining how it should be cooked. The tenderloin, top loin (back straps) and steaks off the tops of the hindquarters lend themselves to be cooked fast, using a hot grill or searing pan. These cut should not be cooked beyond rare or medium rare. In addition, these cuts should also be “rested” before serving. Meat that is rested is still cooking, so plan your cooking time accordingly.

Cuts from the lower hindquarter, shoulders, front legs and neck should be cooked slowly in low heat.

 A quick Internet search will reveal scores of venison recipes. Additional information on cooking venison can be found in the cooking resources section of this site.

 

Resources

How to Cook Venison

Some people tell me that they don't like venison. I contend that they just haven't had the pleasure of enjoying properly harvested and prepared venison. We have been harvesting wild deer and antelope since 1983 and have developed proven techniques to produce high-quality, clean tasting venison. Customers and hunters frequently ask us for guidance on the best way to prepare various cuts of venison. This article should help shed some light on where the cuts originate, how to cook them, and why they should be prepared that way.

hunter angler gardener cook

My name is Hank Shaw. I write. I fish. I dig earth, forage, raise plants, live for food and kill wild animals. I drink Balvenie, Barolo or Budweiser with equal relish and sometimes wish I owned a large swath of land I could play on. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. I am the omnivore who has solved his dilemma. This is my story.

Honest food is what I seek. Nothing packaged, nothing in a box, nothing wrapped in plastic.