Venison. It’s definitely considered a luxurious meat. To some, it might even be thought of as “posh”. Maybe that’s due to its association with royalty or high-end restaurant menus. Maybe it’s got something to do with its rich flavor and tenderness. Whatever the reason, it might be an entirely new meat to you.
But just because it’s considered this way, doesn’t mean you cannot use it at home. Think of it as an “everyday” luxury, particularly as it is frequently more affordable than beef or lamb. If you do have the opportunity to cook venison, then you should understand some key factors.
Below, you’ll learn four important aspects that are crucial before you begin cooking venison.
Trim All Fat and Silver Skin
Unlike beef, deer fat doesn’t have a pleasant flavor. It actually tastes waxy or bitter. That’s why trimming is vital. Before cooking, take a few minutes to remove all visible fat and the thin, silvery membrane – known as silver skin – from the meat.
Silver skin won’t break down during cooking. It it’s left on, the meat could curl and turn chewy. A sharp knife makes this job much easier. Slide the blade just under the membrane and carefully trim it away.
Sometimes, it will feel like you’re removing a lot. This step does make a big difference in taste and texture, though. Clean trimming sets you up for a better final result.
Do Not Overcook It
Venison is very lean. It has far less fat than beef – and it’s the fat that keeps meat juicy. Because of this, venison cooks quickly. If you treat it like a beef steak – cooking it to well done and the like – then you’ll end up with dry, tough meat. No one wants that.
So, for tender cuts like backstrap or tenderloin, aim for medium-rare to medium. A meat thermometer is your best friend here. Pull the meat from the heat once it hits around 130-135 Fahrenheit and let it rest. The temperature will rise as it sits.
Slower cooking works best for tougher cuts. This includes shank and shoulder. In these cases, low and slow is the way to go. Think braises, slow-cooked roasts, and stews.
Reduce the “Gamey” Taste
Of course, one of the most common questions people ask is, “What does deer meat taste like?” The answer depends on several factors – the deer’s age, diet, and how the meat was handled after harvest.
In most cases, venison has a rich and earthy flavor. Some describe it as slightly sweet. Others will call it “gamey”. If that stronger flavor concerns you, you aren’t alone. Fortunately, there are simple ways to tone it down.
First, proper field dressing and cooling are critical. Meat that is handled well from the very beginning will taste much cleaner.
Second, consider soaking the meat in buttermilk. Do this for a few hours before cooking. This helps draw out some of the stronger flavors. Marinades with acids, like those with citrus juice or vinegar, also balance the taste while adding tenderness.
Finally, pair the venison with bold, complementary ingredients. Think garlic, juniper berries, rosemary, or thyme. Even a little touch of sweetness will work, so caramelized onions might be a good choice.
Match Cuts to Cooking Methods
Just like beef, different parts of the deer are best suited to different cooking styles. Tender cuts from along the back are ideal for quick cooking methods, such as grilling or pan-searing.
Tougher, hardworking muscles from the legs and shoulders need more time. These cuts shine when braised, slow-roasted, or turned into ground meat for burgers, chili, or meatballs.
Understanding such simple principles will prevent disappointment. When you match the right cut with the right technique, venison becomes far less intimidating. To conclude, cooking venison at home doesn’t need to feel fancy or complex. This “luxury” meat could be turned into a regular feature at your dinner table if you follow the above tips.