Bias cutting means cutting on an angle, and itâ€™s a good method for making sure the meat stays tender. You can bias cut flank steaks, skirts steaks, brisket, London broil (yes, you can get London broil from venison), backstraps, and so on. The reason to bias cut venison is that the meat contains long lines of fibers running through it, and they can be difficult to chew through. When you cut the meat on an angle, against the grain, it shortens the connective tissue and makes the meat more tender.
1. Hold a cleaver or chef’s knife at a 45-degree angle to the meat and slice it across the grain.
Whether youâ€™re making Tex-Mex (which uses lots of shredded meat), BBQ, or you just like small pieces of meat, shredding before cooking is a good option.
1. Bias cut the meat into slices the width you wish.
2. Stack a few slices of meat together and cut the slices lengthwise into matchstick-size shreds.
Cubing is one of the most common ways of cutting deer meat; most stews call for cubed meat. Kabobs and other grilled recipes also call for cubing (although bigger cubes). Using uniform sized cubes will help the meat cook consistently and prevent you from having some overdone pieces while others are perfectly cooked.
1. Trim the silver and any fat off the meat.
2. Cut the venison lengthwise into strips, the width being determined by what youâ€™re doing with the meat (for stews, you want 1-inch cubes, for kabobs, youâ€™d want 2- or 3-inch cubes).
3. Cut the strips crosswise into cubes.
Helpful hint: No matter how youâ€™re cutting your meat, doing so when it is a little bit frozen will make cutting it easier. The meat needs to be firm, but not too hard to cut. Allow about 45 to 60 minutes to partially freeze a 1-inch-thick piece of meat.