Follow these tips and you'll cook the best venison you've ever eaten

Print this recipe
If you're looking for a meal that's as healthy as it is sustainable, look no further than venison. Many people never even try these delicious cuts of meat because they think it will taste to gamy, but this is not true. Yes, deer live off a diet that's completely natural and is made up of things like berries, leaves and grass; that's one of the things that makes it so healthy. But while venison does have its own distinct flavor, it should never taste like it just come in from the wild unless it hasn't been prepared properly.
And that's another problem many have with venison - they simply don't know how to prepare it. And the thought of cooking it for the first time can admittedly be a little intimidating. But it doesn't have to be. Follow these tips and, whether it's your first time cooking this delicious meat or you're an old hand at it, you're bound to make that next venison meal even better!
Advertisement
1. Don't overcook it
This is the most important step in cooking venison, so it makes it to the top of our list. Venison is incredibly lean with very little fat running through it. Because of this, it can be all too easy to overcook it. And when venison is over-cooked, it turns tough and dry and completely unappetizing. This can also infuse it with a very gamy taste. The most venison should be cooked to is medium-rare, or about 130 degrees Fahrenheit. Any more than that, and you definitely run the risk of over-cooking it.
2. Enhance the flavor, don't mask it
Again, the flavor of venison is so unique and delicious, you and your guests definitely want to be able to enjoy it. With that said, it's important to remember to not mask the flavor of the meat. Too many herbs and spices will only hide the fact that you're making one of the most delicious cuts of meat out there, so don't use them. Instead, enhance the flavor with a little salt and pepper and then give the meat a nice sear. People won't just realize they're eating venison, they enjoy it so much more.
3. Use dry rubs to tenderize tougher cuts
You won't have to worry about ending up with tough cuts if you're using venison tenderloins or striploins and you don't overcook them. But if you are using an inherently tougher cut like the shoulder or shanks, you can cook them in a similar way if you take the time to tenderize them first with a dry rub.
Ground coffee, ginger, and salt all work as great dry rubs for venison because they will work there way into the muscle and connective tissue and break them down. And if you use salt alone, you also won't have to worry about masking the flavor of the meat. Simply massage whatever ingredients you're using as your rub into the meat, place it into a covered glass container, and let it sit in the fridge overnight or for 24 hours.
4. Know how to roast it
Many people choose to sear their cuts of venison in a cast iron skillet while others like to use cubed venison in stir-fries. Both are good methods but to get venison that's perfectly crispy outside and soft like butter inside, roasting it is a great option. Generously salt the venison and sear it in a screaming hot pan to start that outer crust off right. Then place it in a 350 degree Fahrenheit oven for 15 minutes for every pound of venison you're cooking. You'll be glad you did!
Advertisement
5. Let it rest
No matter what cut of venison you're cooking or how you cooked it, venison needs to rest once it's finished cooking. It is meat after all and just like all meat, it needs time for all those juices to redistribute and not end up all over your cutting board once you cut into it. Taking the venison off the heat, tenting it with foil and letting it rest for at least ten minutes is the last step in getting that perfectly delicious venison.
Resources
Print this recipe