Actually, The Wildlife Society reported that over 60% of nonhunters in New York consumed wild-harvested meat – with the majority of that meat being venison. This follows the statement from Falstaff.com that venison is becoming increasingly popular worldwide in recent years.
So, why shouldn’t you jump on this trend? Maybe you’ve never tried venison before. Or maybe a special occasion calls for a more indulgent meal. Whatever the reason, you shouldn’t be intimidated out of cooking venison at home. Keep reading on to learn how to achieve the perfectly cooked results.
Fast-Cook Cuts
The best way to cook venison is by treating it like an ultra-lean cut of beef. This is the same for fast- and slow-cook cuts. You just need to remember to:
- Trim the silver skin,
- Never cook past medium rare,
- And introduce fat.
For tender cuts, though, you need to cook fast and hot to lock the juices in. If you don’t, then the meat is at risk of drying out. You are best to bring the venison to room temperature by taking it out of the fridge 30 to 45 minutes before cooking. This ensures it will cook evenly.
Then, when the silver skin has been removed, you can do a high-heat sear. It is encouraged to use a cast-iron skillet and a high-smoke-point oil – like avocado or olive oil. The meat will then be seared for one to two minutes per side. Doing so builds a slight crust. In the last minute of cooking, baste generously with butter.
The venison should be rested after it’s removed from the heat. Only pull it when it reaches the ideal internal temperature of 115°F to 120°F
Although you might know how long to reverse sear pork chops or similar, this will be different for venison. Venison loin, and thin slices of this cut (chops), are leaner than pork. This means the target temperatures and cook times will differ drastically. For example, pork should be pulled from the oven/smoker at 110°F to 120°F, which is more varied than venison.
Slow-Cook Cuts
As with any meat, a tougher cut of venison needs to be braised low-and-slow. This is necessary for neck, shank, and shoulder cuts, which contain too much connective tissue. A low-and-slow braise will break down the collagen and tenderize the meat.
Instead of a high-heat sear, slow-cook cuts will need to be browned in a Dutch oven on the stovetop. This helps to build a savory base. Only then should the meat be placed in beef stock, wine, or a mirepoix. Do not fully submerge it in the liquid, though.
When the venison is in the liquid, cover it tightly and cook at a very low simmer. If you choose to use an over, set it around 265°F to 300°F for several hours until the meat becomes fork-tender.
To conclude, venison might sound like a tough meat to cook, but it certainly doesn’t have to be. With the right information – as detailed above – and enough preparation, you can cook the perfect meal with this meat at home.
Then, when the silver skin has been removed, you can do a high-heat sear. It is encouraged to use a cast-iron skillet and a high-smoke-point oil – like avocado or olive oil. The meat will then be seared for one to two minutes per side. Doing so builds a slight crust. In the last minute of cooking, baste generously with butter.
The venison should be rested after it’s removed from the heat. Only pull it when it reaches the ideal internal temperature of 115°F to 120°F
Although you might know how long to reverse sear pork chops or similar, this will be different for venison. Venison loin, and thin slices of this cut (chops), are leaner than pork. This means the target temperatures and cook times will differ drastically. For example, pork should be pulled from the oven/smoker at 110°F to 120°F, which is more varied than venison.
Slow-Cook Cuts
As with any meat, a tougher cut of venison needs to be braised low-and-slow. This is necessary for neck, shank, and shoulder cuts, which contain too much connective tissue. A low-and-slow braise will break down the collagen and tenderize the meat.
Instead of a high-heat sear, slow-cook cuts will need to be browned in a Dutch oven on the stovetop. This helps to build a savory base. Only then should the meat be placed in beef stock, wine, or a mirepoix. Do not fully submerge it in the liquid, though.
When the venison is in the liquid, cover it tightly and cook at a very low simmer. If you choose to use an over, set it around 265°F to 300°F for several hours until the meat becomes fork-tender.
To conclude, venison might sound like a tough meat to cook, but it certainly doesn’t have to be. With the right information – as detailed above – and enough preparation, you can cook the perfect meal with this meat at home.
This is a contributed post.
Photo by jackson kondili on Unsplash
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