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Cooking Venison – The Basics5 min read

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By Bianca

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Whether you are an avid hunter or your neighbor just gifted you a pound of venison, following a few basic cooking tips can produce a flavorful meal. Venison is easy to cook, but it is best to follow strategies that enhance its tenderness while taking away the gaminess of its flavor. Use the following tips to help you enjoy each venison dish to the fullest.

 

deer meat
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Start with Room-Temperature Meat

 

For most dishes, you should use meat that has been allowed to reach room temperature. The flavor and tenderness of the meat is easier to maintain with room-temperature venison than with chilled or frozen cuts. Just be sure to begin cooking as soon as it no longer feels cold to the touch to avoid bacterial growth.

 

Cook Slowly

 

Venison requires slow cooking that allows seasonings and added ingredients to fully permeate its density. Otherwise, the gaminess of the meat remains. Slow cooking also allows your meat to retain its tenderness as long as you do not overcook the venison.

 

Season Liberally

 

The strong taste of natural venison is easily subdued with a liberal dosing of aromatic ingredients. Onions, garlic, and peppers can be used in a wide variety of deer meat recipes to modify the taste of the meat. Salt, pepper, and chili powder can also alleviate the gaminess of the venison as long as you also cook the meat slowly.

 

Avoid Overcooking and Cover to Seal in Moisture

 

It is important to avoid drying out your venison in order to maintain its tenderness. Failing to do so creates meat that is tough and chewy. Cover the pan with a lid or aluminum foil to seal in moisture and flavor.

 

For tender meat, you need to avoid overcooking. Serve your venison steaks, chops, roasts, and cubes when they are cooked to a medium-well level of doneness. Ground venison, on the other hand, should be fully cooked when served.

 

Trim Fat

 

Although venison is one of the leanest types of meat you’ll ever have the pleasure to prepare and eat, some minor quantities of fat do exist. Since this type of fat delivers a lard-like consistency and taste, particularly when it is cold or hasn’t been cooked long enough, it is best to trim it off and dispose of it.

 

When cooked properly, venison can be mistaken for beef in almost any recipe. If you practice your efforts until you can cook without referring to a recipe, you are ready to make up your own dishes. Deer meat is lean and flavorful, particularly when prepared using a few basic guidelines.

 

 

  • https://www.facebook.com/herhumblehunt/
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