Many hunters like to take home their catch and cook it. This is especially true for deer hunters who then use the venison meat to feed their friends and family.
What are some cooking tips for venison so that its flavor and texture are “the best?”
Proper Cooking Methodologies
First, avoid overcooking the meat. If you do, expect it to taste rubbery or gamey. It’s better to serve venison that’s rare or medium rare if you’d like the best texture and taste.
Next, consider your cooking method. If you plan on using high heat grilling or pan searing, for example, then that’s when you’d cook up tender cuts including the loin/tenderloin. Remember, serve it rare or medium rare. If you have tougher muscle pieces from the shoulder, shank or neck, then you would probably braise or stew the meat, low and slow. For the hindquarters, cook it like the loin.
Interchanging is Not a Great Idea
Thirdly, don’t substitute venison in beef recipes. It’s not a good idea! They are two different meats and you can’t just interchange them.
Want to add some flavor to your venison? Use dry rubs or marinades. You can use a zip-top bag to marinate your pieces, and this makes for easier cleaning up.
Dry Aging Venison
Finally, if you’re going to age your venison, dry age it by putting it in the fridge (34 to 37 degrees) for one or two weeks. Wet age it by thawing it in your fridge (in its vacuum-sealed package) and then store it in the fridge for about two weeks.
Want to hunt deer in rural Pennsylvania so you have some venison meat for yourself, friends and family? Tioga Ranch offers guided deer hunts; More info is available here. Also, you can call Tioga Ranch at 570-835-5341 to speak with someone about planning a deer hunting trip in the coming months.