Northern Hearty Venison Stew Recipe (2024)

FAQs

What cut of venison is best for stew? ›

Venison Rump

The rump offers a small piece of muscle, best for pot roast and stew meat.

Cooking Tips

Take great care not to overcook venison. As with all game, venison can become tough when overdone. Cook prime cuts like loin, haunch and saddle briefly on a high heat to medium-rare. Slow cook or casserole tougher parts like neck, shoulder and shank at a low temperature.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths.

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

The secret is in the preparation. Remove all sinew, fat, and slimy membrane from the meat. This can be done easily with a fillet knife. To help tenderize and "add fat," the secret is olive oil and a fork.

What takes the gamey taste out of venison? ›

Information. The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. Here's my recipe for how to cook Chili Cocoa Crusted Venison Loin. Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.

Haunch & Osso Bucco

The wonderful thing about First Light yearling venison is the fact all four muscles are tender enough to be used as steaks. The four main cuts are the Topside, Knuckle, Silverside and Rump.

Here are some common ingredients found in a delicious venison stew: Venison: Venison is the star of the stew and provides a lean and tender meat base. It is usually cut into bite-sized pieces with the sinew removed. Aromatics: Onions, garlic, and sometimes shallots are used to create a fragrant base for the stew.