Well now, let me tell ya somethin’ about cookin’ up some of that deer meat, what they call “venison.” I ain’t no fancy chef or nothin’, but I know how to make it taste good, real good. You gotta treat it right, see? It ain’t like no store-bought beef, that’s for sure.
First off, you gotta know your meat. The best parts are the backstraps, them long pieces along the spine. Tender as can be if you do it right. Then you got the roasts, good for slow cookin’, and the little bits for stew or chili. Don’t throw nothin’ away, that’s what I always say.
Now, let’s talk about cookin’ them backstraps. Easiest way is to roast ’em. Get your oven good and hot, about 350 degrees, that’s what I do. Rub a little oil on the meat, salt and pepper, maybe some garlic powder if you like it. Stick it in the oven for about 30 minutes. Don’t overcook it, though! You want it a little pink in the middle, that’s how you know it’s gonna be juicy.
- Grillin’ Venison is another way, if you got a grill. Get them coals nice and hot, slap them steaks on there, sear ’em good on both sides. Then you move ’em to a cooler spot on the grill to finish cookin’. Again, don’t overcook it! Medium-rare is best, I reckon.
- Pan-fryin’ works too, especially if you got smaller pieces of meat. Get a good heavy pan, cast iron is best, and put some oil in it. Get it hot, real hot, and then put in your meat. Sear it quick on both sides, then turn the heat down a bit to finish cookin’.
- If you got a tough piece of meat, braisin’ is the way to go. That means you cook it low and slow in some liquid, like broth or even just water. You can add some onions, carrots, celery, whatever you got around. It takes a while, but it’ll make that meat so tender it’ll fall right off the bone.
Marinades are your friend, especially if your deer meat is a little gamey. You can use all sorts of things: buttermilk, vinegar, wine, even just some lemon juice and olive oil. Let it sit in the marinade for a few hours, or even overnight, and it’ll make the meat taste so much better.
Let’s not forget about stews and chilis. This is a good way to use up the tougher cuts of meat or any little bits you got left over. Just cut it up into small pieces, brown it in a pan, and then throw it in a pot with some broth, vegetables, and spices. Let it simmer for a few hours, and you got yourself a hearty meal that’ll stick to your ribs.
Now, a word to the wise: don’t overcook it! That’s the biggest mistake people make with deer meat. It’s lean meat, so it dries out easy. Better to undercook it a little than overcook it. You can always cook it more, but you can’t uncook it, that’s for sure.
And one last thing: don’t be afraid to experiment! There ain’t no one right way to cook venison. Try different seasonings, different cooking methods, different marinades. Find what you like, and don’t be afraid to make it your own. Cooking should be fun, you know, not some chore like feedin’ the chickens.
So there you have it, a little somethin’ about cookin’ up that deer meat. It ain’t rocket science, I tell ya. Just treat it right, don’t overcook it, and you’ll have a meal that’ll make your belly happy. And that’s all that really matters.
Tags: [venison, cooking venison, deer meat, venison recipes, venison backstraps, venison steak, grilling venison, roasting venison, venison stew, venison chili, game meat, cooking guide, beginner venison]
