Content

• Steps
• Method 1 of 5: Preparing venison
• Method 2 of 5: Reindeer Steaks
• Method 3 of 5: Roast Venison
• Method 4 of 5: Braised Venison
• Method 5 of 5: Venison Chili
• Tips

Venison is the most traditional and widespread type of game. For early American colonists, venison was a major source of protein and helped survive the long, cold winters. As agriculture replaced hunting, other meats such as beef, pork and poultry appeared on the table, and venison became an exotic alternative. Well-cooked venison may even taste better than beef or other meats. Learn to cook steaks, stews, and venison stews. Preparation (steaks): 20 minutesCooking time: 6-12 minutesTotal time (without marinade): 30 minutes

Steps

Method 1 of 5: Preparing venison

1. 1 Use only venison that was immediately cut correctly.. The longer the meat is pulled, the tougher the carcass becomes. Choose venison that has been skinned, cut, wrapped and chilled properly.
   • Venison should stand 10 to 14 days after cutting. This allows the meat to dry out a little, reduces its calorie content and makes it more appetizing.
2. 2 Cut off all visible fat. Unlike beef, the fat of which adds juiciness and flavor to the meat, reindeer fat impairs the texture and flavor of the meat. Take a sharp knife and cut the fat off the carcass before you start cooking.
   • You can discard the deer fat, although it can be turned into grease for lubrication, or you can make soap or lard to feed the birds.
   • Fascia is a thin membrane that covers freshly processed deer meat. It needs to be removed. It can be sticky, so remove as much of it from the meat as possible to improve the flavor and make it easier to cook.
3. 3 Before cooking meat, marinate it. Venison has a specific flavor, therefore, to disguise it, you need to marinate the meat, depending on how you are going to cook it. The marinade will soften the meat, add flavor and remove the unpleasant aftertaste. It is best to marinate the meat in the refrigerator overnight using a large ziplock bag.
   • Marinate the meat in small pieces. Usually, the marinade left overnight will only soak a few millimeters into the meat. Therefore, it makes no sense to marinate large pieces of meat. Cut the venison into thin slices and marinate.
   • You can use an Italian salad mix or your own marinade: add half a cup of vinegar and olive oil, a head of crushed garlic, a teaspoon of mustard to a bowl, and season with Italian spices (oregano and basil).
   • For barbecue sauce, combine the head of finely chopped yellow onions, 3-4 cloves of crushed garlic with 5 tablespoons of oil and sauté until translucent. Then add 2 cups of tomato sauce (or ketchup), half a cup each of apple cider, apple cider vinegar and brown sugar, and 2 tablespoons of chili powder.
   • If you are not happy with the specific flavor of venison, then prepare a citrus-based marinade. Citrus fruits mask the strong venison smell and make it more palatable. Such meat can be offered even to children and not too picky guests. Try making a marinade by mixing half a cup of lime juice with half a cup of olive oil and the same amount of chopped parsley, green chili peppers, a teaspoon of ground cumin, and a shot of tequila.
4. 4 Replace the clipped deer fat with another source of fat. Although reindeer fat is bad for the taste, the meat lacks marbling, so a different type of fat must be used to make the meat taste better.Possible fat substitutes include butter, margarine, vegetable oil, and bacon.
   • Barding can be done by greasing the meat. This method is suitable if you are going to grill or pan the meat, as you can add fat to the meat during cooking. After turning the meat over, you can brush it with a mixture of melted butter or olive oil to make the meat more flavorful and juicy.
   • Make small cuts in the meat before greasing it. This method is suitable if you have large cuts of meat and are cooking them in the oven. This method can also be used when cooking ham or bacon. Use a sharp knife to make small cuts in the meat and insert bacon or lard into the cut holes. The meat will become juicy after cooking.
5. 5 Different methods of cutting meat require different methods of cooking. Some cuts are best for steaks, while others can be stewed or processed to make venison sausages. If you intend to cook a certain dish, then the pieces of venison must be chosen in accordance with the selected recipe. Here are some tips:
   • The loin or tenderloin is usually the most tender and can be made into steaks or cut into small pieces and stewed or fried in hot oil. The tenderloin can also be served medium roasted.
   • Roast is best made from the bottom of the ham. Such meats need to be stewed or baked at low temperatures for a long period of time to make the meat tender.
   • It is better to cook steaks from the upper part of the ham - it is this that is universal when cutting venison. Such meat is a little tough in the beginning, however, if it is thoroughly beaten off before cooking, then it can then be used for various purposes.
   • The ribs, neck and soft meat are best stewed. If you have a meat grinder, you can make minced venison or sausage.

Method 2 of 5: Reindeer Steaks

1. 1 You can grill the steaks or fry them in a pan. Both methods allow the meat to be browned so that it is thoroughly browned and does not remain soggy inside.
   • Both gas and charcoal grills are ideal if you want a smoky flavor to your meat. Turn on the grill 30 minutes before cooking.
   • A good cast iron skillet is also ideal for making venison steaks. Heat a skillet over medium heat and add a tablespoon or two olive oil. Before dipping the mash into the butter, it must get hot. Wait for the oil to smoke before adding the steaks to the skillet.
2. 2 Take the steaks and marinade out of the refrigerator 20-30 minutes before cooking and leave at room temperature.
   • Putting the steak directly from the refrigerator in a hot skillet or on the grill grate will heat the meat on the outside but cool on the inside. It will then be difficult to achieve the proper internal temperature without burning the meat on the outside.
3. 3 Season the steak with salt and pepper on both sides, even if you marinated it before. You do not need to salt such meat in advance, otherwise it will become tough - it is better to salt it just before frying.
4. 4 Sear the meat on both sides. The steaks are best cooked over medium heat, but the grill or skillet needs to be warmed up well. You should hear a characteristic hiss when you dip the meat in the oil, otherwise do not put the meat, wait for the oil to heat up. Cook the meat for 3-4 minutes on each side until a crust forms.
   • If you are cooking steaks in a cast iron skillet, remember that it stays hot for a long time, so to prevent the meat from burning, it is best to remove the skillet completely from the stove when the steaks are ready.
   • Cooking time depends on the thickness of the steak. If the steak is more than 3 cm wide, then the steak should be cooked for about 10-12 minutes. Watch the meat and check the bottom to prevent overcooking.
   • The internal temperature of venison should be around 60 ° C. At higher temperatures, the meat becomes harsh. If the steak is more than 5 cm wide, then cook it a little longer on a less hot part of the grill, or turn off the gas under the pan and leave the meat until it comes through.
5. 5 Pour oil over the meat. You may have ever wondered why homemade steaks don't turn out as well as those served in a restaurant. It's all about the oil. After you turn the steak over, drizzle a little oil on top to keep the meat juicy. If you are using a skillet, add butter (no more than a tablespoon or so) to the skillet and tilt to allow the oil to flow onto the steak.
6. 6 Make a medium-rare steak. You don't have to fiddle with the steak, just cook each side for about 3-4 minutes. Venison burns very quickly, so check that the meat is cooked by pressing on it with your finger.
   • To test if the steak is done, rub your thumb and forefinger together to see how it feels. Meat cooked with blood should feel like being touched by your thumb and forefinger. Medium-rare meat - thumb and middle finger, and finally, well-done meat - thumb and ring finger.
7. 7 Leave the steak on a cutting board or serving plate for 5-7 minutes. This will cool the meat fibers, and the juiciness of the meat will be preserved. If you cover the meat at this point, it will continue to cook slowly. You can serve the whole steak or cut it into chunks.

Method 3 of 5: Roast Venison

1. 1 After you have cut off the excess fat and membrane from the meat, make cuts about 3-4 cm wide and about 4-5 cm deep. Make about 10 to 12 similar cuts throughout the meat. Start this piece of meat with vegetables, lard, like bacon. The meat will become much tastier and juicier.
   • For more flavor, fill the meat with garlic and sprinkle with rosemary, thyme, and sage.
   • For more fat content, you can fill with chunks of butter.
2. 2 Cover the meat with dry herbs and refrigerate for several hours. Dry herbs are great for marinating venison. You can make a mixture of herbs yourself or buy a ready-made one. Experiment with different herbs. Just take a handful of herbs and rub into the meat.
   • You can mix equal parts oregano, basil, parsley, paprika, onion powder, salt and pepper.
   • For a whole grain marinade, combine in a skillet a quarter cup each of fennel seeds, coriander seeds, and cumin seeds. Fry them a little in a dry skillet and remove from the stove when you can smell the seasoning. Crush the seeds with the tip of a knife. Add chili powder, paprika and brown sugar to the mixture.
   • Alternatively, you can leave the meat in the brine overnight. The brine will soften the venison smell and make the meat more juicy.
3. 3 Bake the meat on a baking sheet and on a vegetable cushion. Line the baking sheet with vegetables and the meat will become more juicy. Moreover, the meat will cook evenly and the vegetables will give it an extra flavor.
   • Onions, carrots, potatoes, and celery work well for this method. Wash and cut the vegetables into medium sized pieces. You don't need to season vegetables, meat juice will season them when cooking.
   • Pour some water or chicken stock into the bottom of the baking sheet as venison tends to dry out. This will keep moisture inside the oven and prevent the meat from drying out.
4. 4 Place the meat on top of the vegetables and cover the baking sheet with aluminum foil. Bake at 160 ° C for 3 hours. Check the doneness with a meat thermometer. The meat is cooked if the internal temperature of the meat is 55–65 ° C - it all depends on the degree of doneness you prefer. If the temperature is higher, the meat will become tough.
   • Remove the meat from the stove and leave covered for another 10-15 minutes before serving.The bottom layer of vegetables can be used to make a nice sauce and serve with venison.

Method 4 of 5: Braised Venison

1. 1 Pour some olive oil into a large heavy-bottomed saucepan and brown the meat on both sides over medium heat. Venison doesn't need to be boiled. Rather, you want to get a crust and brown slurry on the bottom of the pot. If a brownish ooze builds up on the bottom of the pot, you're doing it right.
   • A good stew can be made with about half a kilo of soft meat from the neck or sternum of a deer. The meat for the stew should be cut into small pieces.
   • For a brown crust, it is best to roll the meat in flour before frying. For every pound of meat, take 1–2 teaspoons of flour.
2. 2 After the meat is slightly browned, remove it from the pan and add the vegetables needed to make the sauce for the meat. Start by adding vegetables that take longer to cook to cook thoroughly. So, first put potatoes, carrots or turnips in the pan, then add mushrooms, peas and basil leaves.
   • For the base sauce, cut two potatoes, two carrots and one small onion into medium pieces. Saute until the onions are translucent over medium heat. Then add 2-3 heads of crushed garlic and continue to sauté for a few more minutes. Remove from heat when vegetables are brown.
3. 3 The bottom of your saucepan should now be covered with a golden crust, which requires pouring water over the pan and stirring vigorously to deglaze. For deglazing, you can use 2-3 glasses of dry red wine, dark beer, or chicken broth. You can use a combination of these liquids if you like, or dilute the water halfway with another liquid and use it to soften the meat taste a little.
   • Immediately after pouring, the liquid should begin to bubble and then calm down. Stir, scraping off any adhering material from the bottom, then season the sauce to taste.
   • Return the meat back to the pot and turn up the heat underneath. Stir the contents of the pot occasionally and bring the broth to a boil. Then reduce the heat and cover the pot with a lid.
4. 4 Continue simmering for several hours. The less the fire is and the longer the meat is stewed, the juicier and tastier it will become. Technically, the meat will be ready in an hour, but it will taste much tastier after a few hours.
   • You can add more vegetables such as mushrooms or green vegetables. They can be added 10-15 minutes before cooking, or earlier, but then they are very boiled. Add finely chopped parsley at the very end. Serve with French toast or cornbread.

Method 5 of 5: Venison Chili

1. 1 Reindeer mince can be used in the same way as other meats. Reindeer mince is great for burgers, meat pie, and in general can be a good alternative in any recipes where minced beef is present. However, venison chili is especially good, whether you only cook it with venison or you want to make chili by mixing venison with a little beef or pork sausage. 0.5 kg of meat will make 8-12 servings of chili.
   • Chili requires meat of a special consistency - it should be slightly smaller than minced meat. You can scroll the meat yourself in a meat grinder or buy ready-made minced meat.
   • If you like Texas-style chili, use stew-friendly chili. In this case, you will have to cook the meat for longer and on a lower heat, the seasonings and cooking techniques are the same.
2. 2 Pour 1-2 tablespoons of vegetable oil into a heavy-bottomed saucepan and add the minced venison. Stir the meat with a wooden spoon and fry until tender. After the meat is slightly brown, add one finely chopped onion, some red pepper and 3-4 heads of crushed garlic.
3. 3 Add the beans and chopped tomatoes when the onions are slightly browned. Use a can of canned red beans or a mixture of red beans and chickpeas. About 350 g will be sufficient.
   • Add 400 g of chopped tomatoes in your own juice and a tablespoon of tomato paste to the meat. If you want to use fresh tomatoes, finely chop 4 tomatoes while retaining all the juice. Keep an eye on the chili and add some water to the mixture if necessary.
   • If you don't like legumes, then choose a recipe of your choice. Green chili and other types of peppers are perfect for venison. Add your favorite seasonings and find the best combination for you.
4. 4 Season the meat with 3-4 tablespoons of chili powder. If you like spicy food, add more chili powder. Instead of chili, you can add a teaspoon of caraway seeds, cayenne pepper, or other spices of your choice. If you don't like the taste of chili, add coriander. Season with salt and pepper to taste.
   • Add a teaspoon of chili peppers first, taste and add more as needed.
5. 5 Cover the pot with a lid and simmer for at least an hour over high heat. Then reduce heat, remove the lid, and let the chili cook for a few more hours. The meat will be ready in 30 minutes, but it will take more time for all the flavors to mix. Taste after 30 minutes to add more seasoning as needed. Serve with cornbread.
   • If you wish, you can move the chili to a slow cooker and simmer during the day or leave it overnight to allow the meat to absorb all the aromas. Typically, the longer a chili is cooked, the tastier it becomes.

Tips

• Seasonings like parsley, thyme, garlic and onions are great for venison. Soup powder mixes often include all of these as well as additional seasonings.
• Venison can be served as a steak or roast, chopped and added to casseroles, soups or stews, minced and added to patties or chili. You can find many recipes for making venison online or in specialty cookbooks.
• If you are a hunter, learn how to butcher a deer carcass.