How to Cook Venison

Venison is one of the most commonly used and traditional wild game meat dishes. The first people to immigrate to the US used to rely on venison as a source of protein to help their bodies withstand long harsh winters. As livestock gradually replaced hunting, venison was replaced by the meat of domesticated animals such as cows, pigs, and poultry and gradually became an exotic meat. However, if prepared properly, venison will taste even better than beef or other meats.

Prep time (deer steak): 20 minutes
Cooking time: 6-12 minutes
Total time (excluding marinating time): 30 minutes

Table of Contents

Preliminary processing of venison

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Use only properly handled venison. The longer the venison is left uncut after the animal is killed, the tougher it will be. You should only choose venison that has been sawn, skinned, packaged and frozen immediately by a skilled venison butcher.

Venison also needs to be “aged” for a period of about 10-14 days after cutting. In this way, the meat will be less dry, helping to reduce the smell of wild game meat and make it easier to eat.

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Filter out all visible fat. Unlike beef fat, which enhances the flavor and keeps the meat moist, venison isn’t tasty and doesn’t help the texture of the meat. You should use a sharp knife to remove all the connective tissue and fat of the venison before processing.

You can throw away the deer fat, although it’s also often made into an excellent soap and bird food ingredient.
The outside of freshly cured venison usually has a thin film that should be peeled off. This film has no taste, but the cleaner you peel it, the better the taste of the meat will be and easier to prepare.

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Marinate the meat overnight before cooking. The venison is quite strong with the smell of bushmeat that you may want to increase or decrease the flavor, depending on the cut of meat and your preference. Learn a little bit about how to marinate venison so that the meat is tender and delicious. The best way to marinate venison is to place it in a Ziplock bag and refrigerate overnight.

Marinate thin pieces of meat with seasonings, and season with salt to make thick chunks of meat. The marinade also penetrates only 0.3 cm to the maximum when marinating overnight, so it is useless if you are seasoning large chunks of meat. You should use the hip meat or loin loin to marinate. ^{[1] X Research Source}
Simple marinade: Use an Italian salad dressing or make your own with half a cup of vinegar and olive oil, 1 clove of minced garlic, 1 teaspoon of brown mustard, 1 teaspoon of Italian seasoning (or marjoram and basil).
BBQ Marinade: Saute minced golden onion and 3-4 minced garlic cloves with 5 tablespoons butter until onions are translucent, then add 2 cups ketchup (or 1 cup ketchup) sour), half a cup of cider, half a cup of apple cider vinegar, half a cup of brown sugar, and 2 tablespoons of chili powder.
If you don’t like the “causing” smell of venison, you can use a marinade with citrus juice. The lime juice can overpower the smell of venison and is easier to eat for children and those less adventurous. Try marinating the meat with half a cup of lemon juice with half a cup of olive oil, half a cup of chopped coriander, 1 minced green bell pepper, 1 teaspoon of cumin powder, and a cup of tequila.

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Replace discarded venison with another fat source. Although venison will have a bad effect on venison, pieces of venison that do not have a veining to retain moisture will be very susceptible to drying out. That’s why many chefs with experience in venison will “grease” or “grease” the meat with another fat source, such as butter, margarine, oil, or lard. ^{[2] X Research Source}

The first method is to grease the outside of the meat. This method works best when grilling meat on a griddle or in a pan. After turning the meat over, you can use a brush to brush melted butter or olive oil over the browned meat to add moisture and flavor to the venison.
The second method is to insert fat into the meat through small incisions. This method is suitable for thick cuts of meat and is prepared by roasting in the oven, and is also delicious when paired with other meats such as ham or bacon. Use the tip of a kitchen knife to make several cuts into the thickest parts of the venison, then insert pieces of lard or bacon into the incision. The fat will moisten the meat while roasting.

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Choose cuts of meat that match the cooking method. Different cuts of meat will suit different cooking methods. Some cuts of meat are great for steaks, others are great for stewing or making sausages. Whether you’re choosing the right cut of meat for the dish you’re planning to make or are looking for the best cooking method for a piece of meat available, you can refer to the following guidelines: ^{[3] X Research Sources}

The tenderloin is the tenderest and often the most preferred cut of meat, which can be left whole or cut into pieces, or cut into smaller pieces for stews and stir-fries. The tenderloin can be cooked to medium rare.
The roasting method is most suitable for the lower part of the leg, which is braised or simmered for a long time to soften.
Grilled meat is best when using the top of the leg, the most versatile part of venison. Although it is a bit tough at first, after properly tenderized, this meat can be made into many delicious dishes.
The stew method is suitable for the meat below the ribs, the belly and the meat in the neck. If you have a meat grinder, this meat is also very suitable for processing into ground meat or sausages.

Venison steak

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Grill meat on a griddle or on a pan. The best way to grill venison is to use a grill directly or in a very hot pan over an open fire. Both of these methods can help brown the outside and reach the right temperature on the inside, a key requirement of roast venison.

Gas grills or charcoal grills are both suitable if you like the characteristic smoky flavor of grilled meat. Burn charcoal for about 30 minutes before grilling or turn the gas stove to medium heat.
A good cast iron skillet is the perfect tool for roasting venison on the stove. Heat a skillet over medium-high heat and coat the bottom of the pan with 1-2 tablespoons of olive oil before grilling. The pan must be very hot before adding the meat so that the meat is scorched to the right degree. Wait until the oil has just smoked to put the meat in the pan.

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Wait for the meat to warm to room temperature before grilling. Before grilling for about 20-30 minutes, you need to take the meat out of the refrigerator and marinade and wait for it to warm to room temperature, making sure the temperature in the meat is uniform.

If you place a piece of meat on the grill or pan as soon as you take it out of the refrigerator, the outside of the meat will be heated and the inside will still be cold, making it difficult to reach the proper temperature inside without burning the outside. Room temperature cuts of meat are much easier to grill and also easier to reach to perfection once they’re done.

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Season with salt and pepper on both sides of the meat. Regardless of whether the meat is marinated in brine, you should sprinkle freshly ground salt and pepper on the outside of the meat just before grilling. Salting too soon will cause some of the moisture to be drawn out making the meat tough, so it’s best to wait until you’re about to place the meat on the grill before salting it.

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Grill the meat on both sides. Grilling meat over medium heat is best, so you should put the meat in the pan when the oil starts to smoke, or place it on the grill on the hottest part of the coals. The meat will sizzle when placed in the pan or on the grill. If you don’t hear a sizzling sound, you must remove the meat immediately and wait for the pan to heat up. The meat needs to be grilled for 3-4 minutes on each side to get crispy on the outside, then transfer to a cooler area on the grill, or lower the heat if using a cast iron skillet. ^{[4] X Research Sources}

If you’re using a cast iron pan, don’t forget that the pan will stay hot for a long time after you turn off the heat, so after you’ve sautéed the meat until golden brown, you can turn off the heat to avoid burning the outside of the meat.
The frying time will depend on the thickness of the meat. However, even pieces of meat thicker than 2.5 cm should only be left on the pan for 10-12 minutes maximum. You should carefully watch and check the underside of the meat to make sure it is not overcooked.
Venison is cooked when the internal temperature reaches 54 degrees Celsius. The meat will begin to chew when it reaches 65 degrees Celsius. For cuts of meat thicker than 5 centimeters, you may need to place it on the less hot part of the grill. or turn down the heat when grilling on the pan and let it sit a little longer to reach the right temperature. ^{[5] X Research Sources}

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Butter the meat. If you’ve ever wondered why a home-made steak doesn’t taste as good as the one ordered at a restaurant, the secret here is the butter. After turning the meat once, you should spread some butter on the surface of the meat to keep it moist. If you’re grilling the meat in a cast iron skillet, you can add a bit of butter (no more than 1 tablespoon) to the pan, wait for the butter to melt, and then tilt the pan to let the butter melt into the meat.

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Grill meat to medium rare. You don’t have to touch the meat multiple times, just flip it once and bake for about 3-4 minutes on each side. Venison is very susceptible to overcooking, and this happens very quickly, so it’s a good idea to test the doneness of the meat with your finger to know when to remove it and let it “rest” before serving.

To test the doneness of meat using the rule of the hand, you will pinch the tip of your thumb with one of the tips of your other fingers, then use the other hand to press the soft part of the thumb where it meets the palm. hand to feel the softness. Rare meat will have the same tenderness as when you pinch your thumb with your index finger; medium-rare meat is as tender as when pinched with the middle finger; Medium cooked meat will be as tender as when pinched with the ring finger, and well cooked meat will feel like when pinched with the little finger.

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Let the steak “lay” 5-7 minutes. Let the meat rest on a plate or cutting board for at least 5 minutes before cutting the meat into servings. This step will help the muscle fibers in the meat cool down, so that the meat retains its juices inside without running out on the plate. The meat will also continue to cook a little more if it is covered at this time. You can serve the steak whole or cut it across the grain into bite-sized slices.

Baked venison

Stewed venison

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Fry until the meat is golden brown. Heat a little olive oil in a thick bottom and brown all sides over medium-high heat. Meat does not need to be cooked, and in fact you should avoid overcooking. You only need to scorch the surface of the meat to create a rich flavor and a nice brown layer on the bottom of the pan.

A delicious casserole can be cooked with 0.5 kg of pork leg, neck or venison, cut into bite-sized pieces.
To brown the meat and thicken the stew, you can sprinkle the meat with some white flour for a roux. You don’t need to use more than 1-2 teaspoons of powder per 0.5 kg of meat.

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Add vegetables and herbs to the stew. Remove the meat from the pan after browning and add your favorite vegetables to the casserole, starting from the boldest to the lightest. It’s a good idea to add the one that takes the longest to cook first to make sure everything is almost done at the same time. Add root vegetables such as potatoes, carrots or radishes first, then add mushrooms, beans and fresh herbs.

For a basic stew, you can cook with 2 medium-sized potatoes, 2 medium-sized carrots, and a small white onion, whole. Reduce heat to medium and stir until onions start to clear. Add 3-4 minced garlic cloves and stir for 1-2 minutes. When the vegetables start to brown, you can add water to the pan to make the sauce.

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Cook the sauce in the pan. The bottom of the pan now has a nice layer of color and flavor, but you can only get the most out of this scorching by adding a little liquid and stirring it well. To make the sauce, use 2-3 cups of red wine, dark beer or chicken broth that goes well with venison. If you like, you can also combine a variety of liquids, or use half water with half another liquid to soften the flavor.

The liquid when first poured into the pan will bubble vigorously, then reduce. Stir the bottom of the pan up to take advantage of the rich flavors on the bottom of the pan, then season the stew to taste. Dried sage leaves, salt and pepper make a wonderful spice blend.
Return the meat to the pot and turn up the heat until the liquid has just come to a boil. Stir occasionally to circulate the broth in the pot. When the broth starts to boil, reduce the heat to low and cover the pot, occasionally opening the lid and stirring. ^{[6] X Research Sources}

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Cover and simmer for a few hours. Cover the pot and cook for at least 1 to 3 to 4 hours. A longer cooking time and a lower heat will ensure that the meat is tender and flavorful, so you have to spend more time cooking. Technically, the dish can be “done” after 1 hour, but it will taste better if you cook it for a few more hours, when the protein has a chance to break down more and the meat will be more tender.

If you want to add vegetables, such as mushrooms or any other green vegetables, you should add them 10-15 minutes before serving to prevent the vegetables from becoming soft. A pinch of finely chopped parsley sprinkled over a bowl of venison stew would be great. Serve with French toast or tortillas for the perfect meal.

Stewed venison with chili chili sauce

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Use ground venison with other meats. Ground venison goes well with sandwiches, meatloaf, and as a substitute for ground beef in recipes, but goes especially well with chili. Whether you want to cook venison whole or pair it with a small portion of stewed beef or pork sausage, venison makes a great base for a delicious chili. Half a kilo of venison can cook 8-12 servings.

“Chili” refers to a more finely ground meat than regular ground venison. If you want a finer grind, you can ask the butcher to grind the meat “for chili” or buy a meat grinder and grind it yourself.
If you like Texas-style chili, casseroles are more suitable, and you will have to cook at low heat for a longer time, although the basic ingredients and technique remain the same.

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Saute ground venison and onion until golden. Put 1-2 tablespoons of cooking oil in a thick-bottomed casserole and add ground venison. Use a wooden spoon to stir the meat until golden. Just before the meat turns dark brown, you’ll add one finely chopped yellow onion, one diced red pepper, and 3-4 minced garlic cloves to the pot.

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Put the beans and tomato puree in the pot. When the onions start to yellow, it’s time to add the beans and tomatoes. If you like, you can use a can of drained red kidney beans or a mixture of red beans, navy beans, and chickpeas. About 340g of beans is perfect.

Use a 500g can of ground tomatoes, add 1 tablespoon of ketchup to make chili. If you want to use fresh tomatoes, you can chop 4 ripe tomatoes. Keep an eye on it and add a little water if the chili needs more water.
If you don’t like beans, you can follow the chili recipe you like. Venison goes well with most green chili recipes or other chili styles that might suit your taste. Try using your favorite flavors and seasonings to see if it tastes better with venison.

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Add 3-4 tablespoons of chili powder. Add chili to the pot according to taste. If you like it really spicy, you can add more paprika or a spicier variety, plus 1 teaspoon of cumin, cayenne pepper, and any other seasonings you want to add to the chili. If you don’t like it too spicy, you can season with sage leaves, cumin, coriander powder and other aromatic spices. Season with salt and pepper to taste.

For the signature chlii flavor, you’ll need to add some paprika. Give gradually little by little; If needed, you can add more later very easily.

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Cover and simmer over low heat for at least 1 hour. Reduce the heat to low, open the lid and simmer the chili for 2 hours. You can cook the meat for about 30 minutes, but the flavors will blend better if you cook for a minimum of 1-2 hours. Taste the dish after 30 minutes to re-season and add more paprika if needed. Serve with cornbread.

If you like, you can also transfer the chili to the slow cooker and cook it all day or overnight to infuse the flavors. In general, the longer this dish cooks, the better.

Advice

Seasonings that go well with venison include parsley, sage, garlic, and onions. In soup powder often have these spices and some other seasonings.
Venison can be cooked into steak and baked, stewed, cooked in soups, made into meatballs or cooked in chili sauce. You can find special recipes online or in specialist cookbooks on bushmeat.
If you are a hunter, you should also learn how to properly cut venison.

Steps