Venison Recipes

Venison

Venison is deer meat, also known as cervidae, pure and simple, and generally consists of white-tail or other seasonally hunted deer. Moose, elk, and caribou are specific types of deer: their meat is more specialized and not referred to as venison. Because of the meat’s lower fat, cholesterol, and calorie content than either beef or pork, its popularity has gradually been increasing as society becomes more health conscious. Deer meat is also a good source of protein, B vitamins, and iron.

The United States is one of the world’s leading producers of domesticated venison in the form of deer farms that help meet the rising demand for the meat. Though there have been some concerns about contamination (deer can harbor chronic wasting disease, a condition similar to mad cow disease), there are comprehensive tests farmers perform on their herds to safeguard their health.

Cooking Tips

Venison can be made into steaks, roasts, ground meat, sausage, and jerky. The overall flavor depends on the animal’s diet; therefore, domesticated animals generally have a milder flavor than wild animals. The texture is supple and tender if properly prepared – though it may look like beef, venison does need special care for the best flavor and results.

• Younger venison with darker flesh and whiter fat is generally more flavorful.
• The meat is sensitive to heat changes and should be thawed and marinated in the refrigerator, not at room temperature.
• Wrap carefully before freezing, preferably in vacuum sealed bags or containers, to avoid freezer burn.
• Because the meat is much leaner than other meats, great care should be taken not overcook it and lose its juices.
• To cook ground venison thoroughly without making it dry, add a tablespoon or two of oil or broth to the pan.
• Because the meat has a full flavor, use only strong herbs and spices for seasoning.