Venison Tip / Tricks

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Venison Tip / Tricks

Postby TradRag » Fri Aug 22, 2008 3:55 pm

Venison Cooking Tips

When preparing venison for cooking, trim off as much fat as possible. Any visible fat should be removed since it adversely affects the flavor of the meat.

A good venison recipe should include another form of fat such as butter, cooking oil, bacon, or even beef fat to enhance the flavor.
Never salt venison before cooking. Salt inhibits browning and removes juices.
Don't over cook venison. Over cooking any lean meat leads to dryness.
Choose a method of cooking that adds moisture to the meat. Slow simmering in a sauce, frequent basting, or cooking in a crockpot will prevent venison from drying out and becoming tough or chewy.
Use moist-heat cooking such as braising, even for steaks.
When roasting, pan frying or grilling, cover the meat with foil for 5 to 10 minutes.
before serving to give the juices time to distribute evenly.

Venison Remedies
If your venison has a strong and unpleasant taste....

Soak the meat in salt, vinegar and water for several hours to help remove the gamey taste.
Use long, slow cooking methods and cook in sauces, gravies, etc.
Use seasonings, marinades and sauces.
Try combinations of thyme, parsley, garlic, onions, soup mixes, etc.
Marinades tenderize the meat and disguise the gamey flavor.
The following ingredients can be used as marinades for venison....
Vinegar, wine vinegar and wine
Salad dressings such as French or Italian
Tomato sauce, tomato soup, stewed tomatoes and tomato juice
Orange, lemon and grapefruit juice

Venison Recipes
To prepare a fantastic tasting Venison Roast that's so tender it falls apart...

Place a cut of venison into a large skillet.
Pour on a quart jar of homemade canned tomatoes.
Add a diced onion
Add a splash of Worcestershire sauce.
Simmer on low for 2 to 3 hours.

To prepare venison steak....

Cut venison steak into serving size pieces.
Dredge in flour and salt (about 1/4 cup flour & 1 tsp. salt).
Melt a few spoonfuls of margarine or oil in a skillet and brown the meat on both sides.
Add 1 medium onion, sliced.
Add 1 tablespoon Worcestershire sauce.
Add one cup of water. Or, use tomatoes or tomato juice as part of the cooking liquid.
(Tomato acids tenderize the meat nicely.)
Cover, reduce heat, and cook for about 1 hour or until tender, adding more water as needed.
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Re: Venison Tip / Tricks

Postby allanburden » Thu Jan 08, 2009 10:50 pm

Great info, thanks.
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Re: Venison Tip / Tricks

Postby BowHuntingFool » Sun Jan 18, 2009 12:58 am

Good stuff, thanks for the tips!
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