Our Statement

Match your cooking method to meat cuts for tender outcomes – Tender cuts such as tenderloins and loins naturally take well to pan searing, high heat grilling, trussing, or stuffing. Therefore, it can be served anything from rare to medium rare.

Do you want to cook Chili Cocoa Crusted Venison Loin but don’t know how? Here’s how to go about it:

Slow braise or stew tougher red meat muscles from the shank, shoulders or neck. Serve your soup with venison, lentils, and sausage.

Cut the hindquarter into steaks for tenderizing and cooking like loins because it’s incredibly versatile. If you intend to use the low and slow cooking method, cut the meat into cubes and use it in sauces.

However, you can cut it into strips across the meat grains for use in fajitas, salads, sandwiches or even burritos. You can also cut the hindquarter into 1-inch steaks in thickness. Pound and bread them then pan-fry for make Country Fried Steak, Parmesan Venison or Venison Scaloppine.

Venison differs from corn-fed beef – Never substitute venison in beef recipes; it isn’t corn-fed beef. Deer consumes herbs, grass and acorns, among other plants in the wilderness, explaining why venison has a tasty flavor.

Many top restaurants worldwide charge high process for venison-based dishes on their special menus due to the depth of venison flavor. However, cattle forage on corn and grain-based diets.