Ways Of Preparing The Best Venison

Venison is the healthiest red meat. When prepared well, its texture, health benefits, and texture exceed all red meat. Venison has lesser fat and cholesterol and it has a lot of Omega 3 fatty acids as well. I love cooking venison for my family, I can say it is my family’s staple food and they love it especially because I cook it well.

Here are 4 things you should know about cooking venison:

  1. Don’t overcook

Overcooked venison makes it elastic-ish, it becomes chewy just like gum, yuck! Unless you are serving tender venison cuts braised or mixed with pork, then always serve it rare. If you are the type who forgets meals are cooking in the kitchen, then choose a cooking method or equipment that is slow in cooking; dadgum barbecue can be the best method for you.

  1. Match the texture of the cut with the cooking method.

Tough cuts need tougher methods of cooking that will take longer and involves long time of cooking at high or medium heat, while tender cuts require shorter cooing methods with less heat. Tender cuts can be heat grilled, seared, stuffed or trussed.

Tougher cuts like the neck, shoulder, and muscles can be stewed or braised. If the tough cuts are marinated before cooking, then cook it the same way you would do with the tender cuts.

  1. Don’t treat venison as beef

Don’t cook deer like you would do with beef. Deer meat has less fat than beef. deer feed on herbs, grass, and other plants while cattle feed consume corn and diets full of grain, this makes their flavors very different. Deer meat is deeply flavored no wonder their high prices in restaurants.

  1. use dry ingredients to marinade

Dry rubs will break down the enzymes making the meat tender. Other tenderizers will end up making the meat mushy. My marinades have salt, ginger or coffee.