Venison Cooking Methods
Venison Cooking Methods – Overview
There are a variety of ways in which individuals can cook venison meat. Some of these techniques involve methods utilizing dry heat, such as grilling. Other venison cooking methods use moist heat such as braising, roasting or stewing. No matter which method you choose to cook your meat, remember that there are general guidelines one should follow to ensure that the game meat is not only tender, but also tasty. Below are different types of methods and tips that you can use when preparing your venison for friends or family.
Venison Cooking with Dry Heat Methods
When broiling venison, the best meats to use are chops, loins and steaks that have been trimmed of all natural fat. Since venison meat tends to be very lean, be sure to add bacon fat, beef suet, or a little bit of salt pork to it before seasoning it. You may also choose to marinate the meat prior to broiling.
To start, make sure you preheat the broiler and that the broiler is up to temperature before placing your game on the broiling rack. Make ensure that the broiling rack is three to five inches away from the heat source, depending on how thick or thin your meat is. Keep your oven door slightly adjar as the meat cooks, keeping an eye on flames or smoke. If the meat is too close to the broiler it make begin smoking. If this happens, simply lower the broiling rack or turn down the heat. Cook until both sides are brown.
Grilling venison can not only be fun, but it can also be quite tasty. When grilling venison, the best cuts to use are loin and rump cuts but don’t forget you can try others as well! Prepare your game before cooking by marinating and applying cooking oil or spray to both sides. This will help ensure that the texture does not come out too tough or “gamey”. Tip: Be careful when adding salt as it tends to draw out the water in the meat and can make it quite tough to eat. After placing the food on the grill, cook to medium rare or medium to ensure you achieve the best flavor and texture.
When pan-frying venison, the best meats to use are chops, loins and steaks that have been trimmed of all natural fat along with a heavy frying pan prior to venison cooking. Preheat your frying pan and add some type of oil, fat or lard to it. This will help keep the meat savory while helping to maintain an easy to eat and succulent texture. While the pan is heating up, season your game as desired or marinate for a few hours prior to cooking. When your pan is very hot, add your venison to the pan and watch as the blood in the meat begins to appear on top of the meat. When this happens, simply flip the meat over and repeat until the blood rises again. When you see a bit of blood rise to the top again remove the meat from the heat and serve. The meat should be served medium to medium well, depending on the cut and thickness. Cooking longer may make the meat more tough to eat, though some individuals prefer it this way. Use your best judgement!
Dry heat roasting is most often prepared with a venison loin or rib roast. To start, make sure that the game is free of any excess fat and add some bacon drippings, oil, or cooking spray. Season with herbs, spices, salt and/or pepper but be careful not to add too much salt. When ready, place the cuts of meat on a roasting rack in an uncovered pan with the bone on the bottom. Be sure to add additional fat as needed (or bacon) but do not add any water. Roast the venison uncovered at 300 degrees F for 20-25 minutes per pound of meat. If possible, use a meat thermometer to ensure that the meat is up to temperature before serving.
Venison Cooking with Moist Heat Methods
Slow cooking deer meat by braising is best used for less tender types of meat such as chuck, round or shoulder roasts. Prepare the meat first by seasoning with salt, pepper, spices or herbs and then rubbing the meat with flour and/or cornstarch. Cover all the sides of the meat in hot fat or lard – you may also add oil or cooking spray. Use approximately 2/3 cup of water and cover the container tightly while simmering the meat slowly until tender. This process usually takes between two and three hours. During this time, it is necessary to turn the meat every once in a while, adding additional water if needed.
Similar to braising venison, stewing deer meat would best be used for less tender cuts such as shank or neck meat (in addition to chuck, round or shoulder roasts). Cut up the meat into one inch by one inch cubes, coating with flour or cornstarch prior to seasoning with herbs and/or spices. Like braising, make sure that you brown all of the sides in medium hot fat, lard or cooking oil prior to covering the meat with boiling water. Once in the kettle and it is covered, simmer the venison until it is tender. This process usually can take up to three hours – be careful not to let the mixture boil and to add your vegetables in in time so they are tender prior to serving.
Unlike hamburger meat, venison is extremely lean and requires a bit of attention when preparing it as ground meat. Depending on what you are using the ground venison for will determine what you can should add to it. Some different kinds of foods that work in helping bind the ground venison meat include additions such as ground pork, ground sausage, bread, oatmeal, eggs or potatoes. Add onion and seasoning as desired and cook until you are satisfied!
Venison Cooking Methods Conclusion
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