10 Must-Try Venison Recipes (2024)

FAQs

What is the best venison to eat? ›

We all want to shoot a big buck, but eating a doe provides better-tasting meat if you're looking for the best venison. The meat from a buck in the rut has been chasing does all night or has been spooked by hunters, and running is going to be stronger and tougher than a yearling doe.

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.

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.

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

Axis venison is considered by many to be the finest venison in the world. A native of India, the Axis deer was introduced to ranches in the Texas Hill Country in the 1930's. There are now over 150,000 Axis deer in Texas.

Many cooks swear by a method of soaking the meat in saltwater overnight, then in milk to draw out the gamy flavor.

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.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

Soaking deer meat in milk or a marinade with acidic components like vinegar, wine, or citrus juice helps eliminate the gamey taste. Alternatively, brining the meat in a solution of water, salt, and sugar can also improve its flavor and tenderness.

What does vinegar do to venison? ›

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

Eating venison fresh isn't recommended because of how common parasites and tapeworms are. Even in homemade jerky and fermented sausages, E. coli can stay in the deer's intestinal tract. You should steam, roast, or boil venison to 165 degrees Fahrenheit before drying.

Hunters like Crigler kill millions of deer every year in America, but the meat from those animals can't be sold: It hasn't been officially approved by meat inspectors. Also, the government doesn't want hunters to make money from poaching.

Although venison provides slightly more cholesterol than some other types of meat, the difference is negligible. Furthermore, venison contains fewer calories and less saturated fat than other varieties of red meat, including beef, pork, and lamb. Therefore, it can fit into a heart-healthy diet if enjoyed in moderation.

Some cuts will naturally be tender (loins and tenderloins), but other cuts will be extremely tough and stringy. Below are a few methods of cooking the various cuts of venison. Tenderloin and loins: serve rare.

Despite its cholesterol content, venison contains less total fat and saturated fat than beef, pork, and lamb. This may make it a better option if you're eating a heart-healthy diet or limiting your intake of saturated fat.

Backstraps are the large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.