by Annabel Warne March 07 2016
Available all year round in a variety of cuts, delicious venison needn’t only be an occasional treat. Don’t worry about it being difficult to cook either – it’s easy once you know how!
With lean low-fat meat, venison is an increasingly popular alternative to other red meats. The rich flavour is the result of the deer’s varied, natural diet, which is why wild venison has an edge over farmed. The meat should be dark red with very little fat. Any fat there is should be white and firm.
Different species
The different species of deer vary in flavour and texture, with fallow having a finer texture than the mighty red, and the tiny muntjac giving the mildest flavour.
Venison any day
Whether you’re looking for a show-stopping centrepiece or a quick midweek meal, venison is the answer. A roast haunch makes an impressive dinner party treat while venison mince is great for burgers, Bolognese, chilli con carne and other family favourites. Meanwhile, our venison sausages, made with a little belly pork for succulence, are perfect for mash! A tender venison striploin is the finest cut available and makes a superb venison Wellington. It’s also fantastic for carpaccio when sliced paper thin.
Ideal flavours forvenison
Fruits: quince, cherries, prunes, blackberries, apples
Herbs: thyme, rosemary, bay, sage
Spices: star anise, allspice, black pepper, cloves, juniper
Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale
Other:chestnuts, celeriac, red cabbage, chocolate, mushroom
- Try venison as an alternative to beef in any recipe.
- Take great care not to overcook venison. As with all game, venison can become tough when overdone.
- Cook prime cuts like loin, haunch and saddle briefly on a high heat to medium-rare.
- Slow cook or casserole tougher parts like neck, shoulder and shank at a low temperature.
- Cover venison joints with pork fat or bacon.
- Marinate meat with fresh herbs and rapeseed or olive oil before casseroling or braising.
- Bring steaks up to roomtemperature before cooking.
- Dry rubs add extra flavour: you can make your own using pepper, cumin, coriander or other spices or use one of the ready-mixed rubs from our Pantry.
Or have a look at the ready-mixed rubs in ourPantry >
How to cook venison
Roast: 200°C/Fan180℃/Gas Mark 6 for 10 minutes for every 450g – allow to rest for 20–30 minutes.
Casserole: Brown meat in batches before cooking at 170℃/Fan 150°C/Gas Mark 4 for 2.5–3 hours.
Steaks: Pan fry 2–3 minutes on each side. Rest for 5–7 minutes.
Here are some of our favourite venison recipes
FAQs
Rib and loin (tender cuts): chops and steaks
Can use dry cooking method. Pan frying, broiling or grilling. Retain more juice if the cuts are no thicker than 3/4 inch. Cook steaks and chops quickly.
How do you cook venison so it's not tough? ›
so don't overcook them you want them to be like rare plus medium rare so hot and fast. and then if you have tougher cuts like large roasts to meat. you're gonna wanna raise those low and slow. so add some liquid and cook until they're really tender.
What is best to soak deer meat in before cooking? ›
Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.
Should you wash deer meat before cooking? ›
Washing deer meat
Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.
Is it better to cook venison fast or slow? ›
Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.
How do you make deer meat super tender? ›
Aging the Deer Meat. Many people forget what may be the most important step in creating succulent, tender deer meat: aging. Aging the deer helps develop the final tender texture of venison. If you are using a processor, this step will be done for you.
Does venison get more tender the longer it cooks? ›
Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature. If you're using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender.
Why you shouldn't soak deer meat? ›
Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.
What liquid should I tenderize deer meat? ›
Bromelain is the most common form of meat tenderizer used in America. Tiger Sauce is my favorite dipping sauce for deer meat, as the tanginess compliments the deer flavor to perfection. I've been doing the Tiger Sauce/pineapple juice combination for years, and it's remained my favorite.
How to cook venison to make it less gamey? ›
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.
Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.
How do you prepare venison before cooking? ›
Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor. This marinade could include ingredients like red wine, vinegar, olive oil, and various spices.
How long to cook deer meat? ›
Salt + heat = crispy & delicious
When roasting larger cuts, first sear all sides of the meat to seal in the juices. To achieve a medium-rare roast, cook at 350°F for 15 minutes per pound.
How to tell if venison is cooked? ›
Cook all venison thoroughly and serve hot or very cold. Venison should be cooked to at least 165° to ensure harmful bacteria are killed. The color of the meat is not a reliable indicator of when the venison is fully cooked. Use an accurate, calibrated thermometer for monitoring the cooking temperature of the venison.
What is the best way to make deer meat tender? ›
Brines and marinades are fantastic for tenderizing meat as well. I usually reserve brining for my fowl recipes such as wild turkey or pheasant, but many people brine venison. Brines consist of a mixture of water, salt, and sometimes sugar. This method may reduce the “gaminess” or strong flavor in the venison.
What are three methods of cooking venison? ›
Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. Here's my recipe for how to cook Chili Cocoa Crusted Venison Loin. Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.
What is the best way to get the gamey taste out of deer meat? ›
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
