Before America became these wondrous United States, there was America’s meat. Venison, in all its many delicious forms, has been the global meat of choice for centuries. Wampanoag natives and Plymouth Pilgrims served venison on the first Thanksgiving.
Venison is the term used to describe meat harvested from any deer or antelope. Native species include whitetail, moose, and elk. If shopping for exotic meat, understand that venison tastes different from elk and moose. Some exotic meat vendors specify what, where, and how they harvest. Ensure there is no disappointment when the taste differs from what they expect. If there are questions about inspecting wild game meat, look for resources describing the process.
Deer meat or venison is a great alternative to beef, pork, and lamb. Venison is naturally low in fat, rich in protein, and free of growth hormones, antibiotics, and antifungals.
When eating venison and other wild game, a connection is borne between hunter and prey that has existed since time began. Whether the implement is a rifle, shotgun, or archery equipment, nothing is more satisfying than when you eat what you hunt.
Cooking Venison
Recipes and cooking methods for game meat have been handed down for centuries, so there is no right way to cook a lean cut of venison. Much like hunting buddies passing around their best recipes, cooking venison has a lot to do with preparation and individual taste preferences.
Ask any of those hunting buddies, and each will have their own technique for preparing a favorite venison cut. A secret family preparation tip or two will likely be thrown in for good measure.
Preparation:
Deer meat has very little fat, with virtually no marbling, unlike beef and other red meats. Venison can be categorized into different cuts, including roasts, sirloin, tenderloin, and ribs. Deer meat can be ground or cured into burgers, sausages, and jerky.
Venison has a similar taste and texture to beef; however, there are a few minor taste differences. Venison has an earthier, richer taste because of the diet of a deer, which is usually acorns, sage, and herbs. Venison is considered a much healthier cut of meat because of its lower calorie count and saturated fats.
Home chefs will generally find it easier to cook the tender cuts such as sirloin with a quicker cooking method, such as broiling, grilling, or sauteing. Tougher cuts like shanks or shoulder cuts should be slowly braised or roasted.
FYI: The meat at the front of most wild game animals will be tougher than the back.
Even though venison is similar to beef and other red meats in taste and texture, cuts should be cooked with care and a keen eye on the grill. Without the high-fat content and internal marbling, venison cooks faster and cools down quicker.
Fat has always been the safety net for inexperienced home chefs, and there is no safety insurance when crafting venison. It is always better to err on the side of too little cooking time.
Remember the tender cuts of venison, flat iron steaks, and tenderloin when timing the meat for slow cooking. It is always best to start cooking venison at room temperature and progress from there.
Getting Rid of the Gamey Taste
Every wild animal has a distinct flavor when cooked, almost metallic because of the high iron content. Most discerning palettes do not care for the taste. Everyone has an opinion, including the USDA, on how to prepare and eliminate the gamey taste of wild meat. The wild nature of venison makes for a better quality of meat because it is not filled with antibiotics or genetically modified.
Ask any group of hunters, and they swear by dairy products when it comes to removing a gamey taste in the meat, before freezing. Archers, rifle, and shotgun hunters rely on soaking the meat overnight in pure buttermilk. Other liquids that may do the trick are whole milk, saltwater, lemon juice, or vinegar.
Do not go through all the work of hunting, butchering, and soaking the meat to end up with freezer burn. The best way is to wrap each cut individually and then freeze. If at all possible, vacuum seal the meat and make sure to label each package.
If all else fails, pick a good marinade designed specifically for venison. Plenty of wild game recipes call for marinades; with proper preparation and cooking, no gamey residual should be present. Of course, no two hunters can agree on the best marinade to use.
Recipes and Cooking
After all the preparation, it is down to enjoying the fruits of your labor. The best tip for cooking venison and similar meats is to “high-heat and cook very fast.” This step retains the great flavor and keeps the meat as tender as possible. Venison cuts are delicious if you braise or sear the cut first. Sear roasts until the edges are burnt and place the cut in a slow cooker for eight to ten hours, depending on the size. What comes out is beyond good.
Venison Steaks
Steaks are best left in the refrigerator for a day or two uncovered, allowing the collagen fibers time to break down. Do not worry about any short-term discoloration. Venison steaks are best cooked quickly by searing or grilling; bring your pan to medium-high heat. Season the venison as you would any other prime cut of meat.
Stew
There is no better way to enjoy venison than a good bowl of homemade stew. Stew chunks will be a bit tougher and chewier so it is best to do a longer and slower cooking method on these cuts. Braising with all the spices and seasoning brings out a wonderful taste. Chunks and rib meat benefit well on a good rub or marinade. Trim away any connective tissue before cooking. Stews are a great way to get people with an aversion to venison over their reluctance and enjoy a good meal. Add all-natural veggies and slow cook to eight hours on low heat. Enjoy!
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