How to cook venison recipe (2024)

FAQs

What is the best method for cooking venison? ›

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.

For the most tender venison, I recommend cooking to medium-rare or medium. 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.

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

Hanging your meat, skin on, for about two weeks is the best option. Aging the meat allows the animal's natural enzymes to break down the connective tissues and mellows the flavor. Cihelka said this is the reason his venison is so tender. Hunters don't always do this.

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.

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.

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.

Venison doneness temperatures

Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium.

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.

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.

How do you cook venison so it doesn't taste gamey? ›

the 'gamey' taste is usually from the tallow and silver skin. Trim off ALL of the white tallow that looks like fat and the silver skin all you want is good red meat. Next DO NOT over cook, medium rare to medium at most. I grill mine low and slow, turning often.

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.

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.