About Cooking Venison
All You Need To Know About Venison Cooking
Venison is the meat of antlered animals such as caribou, elk, moose, and deer. The ‘venison season’ shifts depending on the sex and type of antlered animal hunted and the location of the forest. Luckily, the deer-hunting season is coming to an end, so you should have enough venison stocked up.
Venison, when appropriately prepared, has the potential to out-shine all other meat proteins. Here is everything you need to know about venison cooking.
A grilled venison steak is the finest way there is to eat this kingly meat. Grilling meats, in general, can be tricky, but this is especially true with venison.
First, trim meat: remove all visible fat and most silver skin (translucent membrane). Let venison come to room temperature before grilling it – just as you should with beef. Just like beef, venison should be grilled over direct heat if you have steaks. Heat your stove or grill over medium-high heat. Turn the grill up to the maximum heat, or get the coals blazing orange. Using the direct heat, sear the exterior of the steak for at least two minutes.
Venison neck is not the most popular cut of meat found on a deer. It’s muscular and has fat marbled through the meat – which means you have to cook it for a long time. But the meat can also be shredded, like pulled pork, for a BBQ sandwich. It also calls for pancetta, and the usual mirepoix, garlic, and herbs.
If you cook the neck properly, it will end up being tender. Before cooking the neck, be sure to wash it off, removing any dirt or other debris. A couple of spoonfuls of coleslaw on top of the meat is a great addition.
The slow cooker is an excellent way to cook many cuts of venison. They’ll need to cook for about half an hour, but their amazing flavor is worth the wait. So, get your venison roast or venison steaks and put them into the slow cooker.
Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened. Add to the slow cooker with all other ingredients. Next, put cleaned venison in the slow cooker and cover with the onion. Sprinkle with soy sauce and Worcestershire sauce. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables. For example, you can add a bit more vegetable stock if you want to make it soupier.
Venison shanks are an underutilized cut of the deer. Shanks have much connective tissue since they’re found on the leg of the animal. Properly done, a shank feels like it’s loaded with fat, but isn’t.
The key to cooking shanks is slow, moist, and low – taking your time. Serve the shanks with some of the cooking liquid poured over the top. You can also eat as is, or spoon over your favorite pasta for a heartier meal.
+1 334 506 0964
1472 Turkey Pen Lane
Dothan, AL 36301