by Annabel Warne March 07 2016
Available all year round in a variety of cuts, delicious venison needn’t only be an occasional treat. Don’t worry about it being difficult to cook either – it’s easy once you know how!
With lean low-fat meat, venison is an increasingly popular alternative to other red meats. The rich flavour is the result of the deer’s varied, natural diet, which is why wild venison has an edge over farmed. The meat should be dark red with very little fat. Any fat there is should be white and firm.
Different species
The different species of deer vary in flavour and texture, with fallow having a finer texture than the mighty red, and the tiny muntjac giving the mildest flavour.
Venison any day
Whether you’re looking for a show-stopping centrepiece or a quick midweek meal, venison is the answer. A roast haunch makes an impressive dinner party treat while venison mince is great for burgers, Bolognese, chilli con carne and other family favourites. Meanwhile, our venison sausages, made with a little belly pork for succulence, are perfect for mash! A tender venison striploin is the finest cut available and makes a superb venison Wellington. It’s also fantastic for carpaccio when sliced paper thin.
Ideal flavours forvenison
Fruits: quince, cherries, prunes, blackberries, apples
Herbs: thyme, rosemary, bay, sage
Spices: star anise, allspice, black pepper, cloves, juniper
Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale
Other:chestnuts, celeriac, red cabbage, chocolate, mushroom
- Try venison as an alternative to beef in any recipe.
- Take great care not to overcook venison. As with all game, venison can become tough when overdone.
- Cook prime cuts like loin, haunch and saddle briefly on a high heat to medium-rare.
- Slow cook or casserole tougher parts like neck, shoulder and shank at a low temperature.
- Cover venison joints with pork fat or bacon.
- Marinate meat with fresh herbs and rapeseed or olive oil before casseroling or braising.
- Bring steaks up to roomtemperature before cooking.
- Dry rubs add extra flavour: you can make your own using pepper, cumin, coriander or other spices or use one of the ready-mixed rubs from our Pantry.
Or have a look at the ready-mixed rubs in ourPantry >
How to cook venison
Roast: 200°C/Fan180℃/Gas Mark 6 for 10 minutes for every 450g – allow to rest for 20–30 minutes.
Casserole: Brown meat in batches before cooking at 170℃/Fan 150°C/Gas Mark 4 for 2.5–3 hours.
Steaks: Pan fry 2–3 minutes on each side. Rest for 5–7 minutes.
Here are some of our favourite venison recipes
FAQs
Completely thaw and cut venison into medium to small uniform pieces before placing in the slow cooker. This helps venison cook evenly and prevents bacteria from growing. Heat on high for 1 hour to maintain proper temperature. Do not lift the cover of the slow cooker during the cooking process.
How do you cook venison so it's not tough? ›
Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.
Does venison get more tender the longer it cooks? ›
Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature. If you're using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender.
Is it better to cook venison fast or slow? ›
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.
What is best to soak deer meat in before cooking? ›
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.
What is the best seasoning for venison? ›
Ideal flavours for venison
- Fruits: quince, cherries, prunes, blackberries, apples.
- Herbs: thyme, rosemary, bay, sage.
- Spices: star anise, allspice, black pepper, cloves, juniper.
- Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.
To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).
Should you wash deer meat before cooking? ›
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.
Why you shouldn't soak deer meat? ›
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.
What is the best tenderizer for venison? ›
For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths.
Information. 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.
How long does venison take to cook? ›
Menu
| Rare | 13-15 minutes per 500g | 12-14 minutes per lb. |
|---|
| Medium | 20-22 minutes per 500g | 18-20 minutes per lb. |
| Well done | 25-28 minutes per 500g | 22-25 minutes per lb. |
Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. Here's my recipe for how to cook Chili Cocoa Crusted Venison Loin. Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.
How to tell when venison is done? ›
Venison doneness temperatures
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. Hitting those temperatures just right is important for maximum enjoyment.
How do you cook venison without drying it out? ›
Place in a dish with some liquid (water, wine, ale or orange juice) and braise 170ºc/ 325f/Gas Mark 3 for 2 - 2½ hours, basting frequently. The fat will come out of the meat during cooking leaving it moist. Skim off the fat and you'll have some superb gravy! Venison retains the heat, so always use a very hot pan.
What is the best way to make deer meat tender? ›
To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).
What are three methods of cooking venison? ›
Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. Here's my recipe for how to cook Chili Cocoa Crusted Venison Loin. Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.
What is the best way to get the gamey taste out of deer meat? ›
Soak the meat in buttermilk overnight.
Cover the bowl with a lid or plastic wrap, and refrigerate overnight. The lactic acid in the buttermilk will tenderize the meat and draw out some of its gamey flavor. If the meat was frozen, let it fully thaw in the fridge before you start soaking it.
Do you rinse deer meat before cooking? ›
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.
