Browning Ground Venison
Because venison is so lean, it doesnâ€™t produce the fat that beef does when you brown the ground meat. So, to brown ground venison for chili, stew, or any other recipe that requires cooking the ground meat first, I use one tablespoon of canola oil per pound of meat. Heat the oil in a skillet, then add the venison. Stir until meat is cooked through. If there is any excess oil in the pan, drain it off. However, that is very rare!
Good for less tender cuts of meat like a chuck, round, neck, or shoulder roast. For braising venison, the trick is to cook it past the point where it gets tough. We typically braise roasts for 10 to 12 hours.
Good for less tender cuts like the shank or neck meat. Cut the meat into 1- or 2-inch cubes. I tend to add my stew meat at the end of the cooking process so that it stays tender when we eat it.