How to Cook Deer Meat like Stew Beef
Some people will insist they do not like venison because the flavor is too strong and gamey. While venison does indeed have its own unique flavor, there are ways to tone it down and make it more similar to beef.
Wild venison can be very gamey. While some people enjoy this, others prefer a milder flavor. This flavor is made stronger by the adrenaline that fills the deer when being hunted. Their heart rate speeds up and sends blood into their muscles so they can run. This process also produces pyruvic and lactic acids, which can make the meat taste gamey. Another cause is the venison fat. Unless a deer is field dressed as soon as possible, the fat can add flavor to the meat that some may find offensive.
So, what can you do? If you hunt, field dress the meat as soon as you can. Remove the tallow and fat that lie between the muscles. Since deer meat is not marbled like beef, you do not need to worry about any fat in the meat. It is very lean. Venison is usually aged for awhile before the meat is cut up and frozen.
Frozen meat should always be thawed in the refrigerator. Since any type of game is likely to have a higher bacterial count than farm raised meat, thawing on the counter would enhance its growth. Thawed meat should sit no longer than two days before it is used. Ground venison should be used as soon as it is thawed. Marinating should also be done in the refrigerator.
Tenderizing venison can help it be more similar to beef. Some marinades can help tenderize the meat. Milk, vinegar, and tomato sauce can all help tenderize the meat. If you make stew with tomatoes in it, it will make the venison more beef-like while it cooks. Venison is naturally sweeter than beef, so if your sauce or marinade adds sweeteners, reduce them for venison.
For stew meat, use the less tender cuts of the deer, like the neck or shank. You can also use the chuck, round or shoulder. Cut the meat in small cubes. Seasoning the venison with garlic powder and seasoning salt can help with any gamey flavor that exists. In the stew, add some beef bouillon or glace to add a beefy flavor. You may find that unless your family or guests know for sure you are cooking with venison, they may mistake it for beef.
You can use these seasoning tricks on venison in any recipe, not just stew. Meatloaf, sirloin tips, meatball… all can be made with venison instead of beef. If you happen to live in an area where hunting is popular, or you like to get farmed venison from the butcher shop, you can use these tips to help make the meat more palatable to those people who just “won’t eat venison.”
Venison is a healthy choice because the meat is lean and fine grained. It is high in protein and low in fat and cholesterol. It is also a rich source of dietary iron.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (346998 Views)
- Extra Spicy Chicken Soup (195524 Views)
- Crock Pot Beef Stew and Herb Dumplings (90663 Views)
- Onion Soup Articles (54645 Views)
- Rich and Creamy Seafood Chowder Recipe (52488 Views)
- Crockpot Corn Chowder (40901 Views)
- Healthy Crockpot Bean Soup (40837 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29225 Views)
- 4 Ingredient Potato Soup (26386 Views)
- Grilled Corn Chowder with Bacon and Chive (23508 Views)