Check out my Beer Braised Venison with Carrots and Mashed Potatoes recipe post for even more tips and tricks! Slow cooking venison I like to use a combination of broth, beer or red wine, fresh herbs, and some kind of acid, such as apple cider vinegar to help break down the connective tissue. Also important is the braising liquid that you are using. You don't want to completely cover the meat with liquid, but you should use enough liquid to come halfway to three-quarters of the way up the meat. When braising venison, always make sure there's enough liquid in the pot so the meat doesn't dry out. You'll simply sear the meat over medium-high heat in oil or butter until you achieve a deep brown crust on all sides, about 5-10 minutes is all you need. Two of my favorite ways to cook venison low and slow is in braising liquid or making stew! But first and foremost, you want to first sear the meat to create a nice crust, adding lots of flavor and locking in the moisture! Since the venison will absorb lots of flavor from the liquid it slowly cooks in, I like to keep things simple and just season the meat with salt and pepper before searing. My Beer Braised Venison Roast is my absolute favorite way to cook venison, and it's a recipe that's loved by not only my family but also so many readers! My Hearty Venison Stew is also one of my go-to recipes! Searing venison Large, tough cuts of venison are best cooked low and slow to break down the connective tissue, resulting in fork-tender meat! When it comes to roast, you can leave it whole or cut into smaller pieces for stew. How to cook tough cuts, such as venison roast Both work great and will allow you to achieve the same results! ![]() You can use a bluetooth meat thermometer that you are able to leave in the meat while it's cooking and monitor the temperature from your phone, or you can simply use a standard instant read meat thermometer. Using a meat thermometer not only ensures your cooking meat to your desired doneness, but it also prevents the meat from drying out due to overcooking. How do you know when venison steak or backstrap is done cooking?Ī meat thermometer is your best friend when it comes to cooking meat! I don't recommend cooking any tender cuts of any meat without it. You can find my reader favorite Marinated Venison Backstrap recipe here or my popular Venison Steak with Mushroom Cream Sauce here. If you're OK with a little pink in the center, you should avoid cooking venison steaks and backstrap to well-done, causing the meat to become dry and tough. For the most tender venison, I recommend cooking to medium-rare or medium. Once your meat is seasoned or marinated, cook over medium-high heat until you achieve a nice sear on both sides. Personally, when it comes to venison steak and venison backstrap, I like to use a simple marinade to enhance the flavor of the venison without overpowering it. You can simply pat the venison dry and season with salt and pepper before cooking, or you can marinate the cut of meat for a few hours or overnight. After all, deer are wild animals that forage for food so the meat will naturally taste different.įor some, wild game is an acquired taste, and I love sharing recipe tips that tone down those wild game flavors so that even those that are new to eating venison (or those that don't partially enjoy the strong flavor) can still prepare and enjoy the meat that maybe their spouse harvested.īut on the flip side, I also enjoy creating recipes that enhance the natural taste of venison for those who truly enjoy its rich flavor! I enjoy both types of venison recipes, and I hope you will learn to as well, if you don't already. It's simply a term people use when discussing the more earthy flavor of wild game meat, such as venison, compared to conventionally raised meat, such as beef. It most certainly does not mean that the meat is bad or spoiled in any way. What does "gamey" mean? Gamey is often used to describe the strong and rich flavor of wild game meat. What does "gamey" mean? Let's talk about it.Ĭompared to commercially raised red meat, deer meat can often be referred to as "gamey" because of it's strong flavor that most aren't used to.
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