Making Venison Delicious
Although deer (also called venison) is frequently served in higher end restaurants, many people only eat it in the autumn, during hunting season. It’s not uncommon to hear complaints that deer meat is tough, hard, or salty, but in truth each of these qualities are the result of poorly cooked meat. Venison is actually easy to cook – and delicious to eat – as long as you understand how to properly prepare it.
Causes of Gamey Meat
When deer sense they are in danger, they get an adrenaline rush. This rush is one of the causes of gamey-tasting meat. Other causes include eating male (buck) deer that’s heavy into the mating season or eating venison that’s been poorly dressed. But even gamey meat can have excellent flavor if it’s well prepared.
Prep
Always first remove the fat from venison, since it’s waxy and has a strong gamey flavor.
If the meat comes from a tough portion of the deer (say, the shanks or the chuck roast), tenderize the meat in the refrigerator before attempting to cook it. Many chefs like to marinate wild venison in milk. Try mixing it with a little vinegar and tomato sauce, or with pineapple juice. Another good marinate is 2 cups each of water and vinegar, plus 1/2 cup sugar. Covering the meat heavily with salt is another good method. Let it sit in the refrigerator overnight, then wash all the salt off before cooking.
Never marinade venison for over 24 hours, or the meat will become spongy.
And always pat the meat dry before you start cooking, otherwise you’ll end up steaming it – which rarely gives delicious results.
Cooking
Tender cuts of venison are the easiest to cook. These include boneless lion, tenderloin, sirloin, boneless leg fillets, and cutlets. Each of these is tender and moist if cooked to about 140 degrees F. Quick cooking techniques like broiling, sautéing, or direct grilling are excellent choices for tender cuts.
Tougher cuts of meat contain muscles the deer used a great deal. These include the trim, stew chunks, chuck roast, spareribs, and shanks. These should be cooked slowly, at a temperature of about 220 to 280 degrees F. Stewing, braising, and indirect grilling make tougher meat tender – and even more flavorful than tender venison cuts.
If you know the meat you’re cooking is gamey, it’s best used in highly seasoned dishes. For example, buck steak is often marinated in sherry and tomato sauce, which help cover the gamey flavor of the meat.
If you’re stumped for ideas on cooking venison, be sure to check out Gourmandia’s deer recipes on video, or consider substituting venison for beef or pork in your favorite recipes. And for directions on specific cooking methods for venison, be sure to check out this post.
