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Here’s the thing about venison—if prepared and cooked well, it’s heavenly. If prepared poorly, it’s disgusting. There is no middle ground. I’m willing to bet if you generally like red meat, but hate venison, it’s because you’ve been the victim of sloppy prep work. Cooking with venison can be tricky. The first season I spent cooking venison, I ruined a lot of it, mostly by over cooking it. Not being a fan of shoe leather, I read and read and practiced and practiced until I figured out how to keep the meat moist and tender, regardless of the recipe.
As the cook, a some of the responsibility for tasty meat is out of your control. The Hunter must properly harvest the venison—that means proper field dressing and processing. That’s why we created a whole section of this site dedicated to that. If your Hunter brings home gamey meat, gently encourage him to read it and watch the videos (I recently had a professional butcher compliment the quality of Rick’s home venison butchering technique). If you’re buying your meat from a butcher or at the store, you rest assured that it’s been harvested well and the meat will be divine.
The pages in this cooking tips section contain information about the health benefits of eating venison, the best ways to handle and prepare the deer meat, and venison cooking techniques so that your meals come out delicious every time.
Click the next page to learn a little more about what venison is.
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