THE MOST IMPORTANT THING TO REMEMBER WHEN COOKING VENISON…
Remember: YOU GET WHAT YOU PAY FOR !
You may get it Cheaper But NOT BETTER !!
Is that venison is VERY LEAN and should be cooked About 1/2 as long as beef.
People think that because it is a wild animal that they need to cook the disease out of it. FURTHEST THING from the truth !
Unfortunately many people do not know how to cook venison once they have brought it home from their butcher, and so much of the meat winds up being wasted or destroyed. many people with high blood pressure or high cholesterol can enjoy this red meat because of its low fat content, it is a very healthy red meat. Since it is so lean if we overcook it it will become dry – tough – & gamy. Think of beef at a Wedding or large gathering a “Prime Rib” tender – juicy – full of flavor – AND a Lot of FAT ! So just remember, “Don’t Overcook” Here are a few simple recipes !
Filet Mignon: This is your prize from your harvest DO NOT give these away. Simply season with a little salt & I like white pepper and saute in a fry pan with a little butter or olive oil, some garlic and onions add a nice touch. Or on the grill MED RARE !
Country Style Ribs: These are a Bone In cut from the front shoulder and go great marinated with your favorite marinade on the grill
Stew Meat: This is a very easy cut to cook with some Beef stew mixed in for flavoring, simply season the meat and then sear in a hot pan with a little oil, toss meat into a crock pot with some beef stock/broth some cut carrots peppers – onions – potatoes and you can even toss in some barley and let simmer for hours for a hearty meal.
Thin Sliced/Cutlets: I love these as a minute steak in a fry pan with some saute’d garlic & onions on a Kaiser Roll with a lice of your favorite cheese. Remember only minute or so on each side, OR these can be breaded like a chicken or veal cutlet season first with a little salt WHITE pepper & granulated garlic. They also make a nice braciola.
Pot Roast: This was the original Sauerbraten. It will shrink quite a but while cooking
Ribs: These are not labeled and if edible (not damaged by shot) they are a tough item to cook successfully (at least for me) venison fat coagulates at a lower temp than other meats and I have found that it sticks to the roof of your mouth BUT you will always have that person who pesters you to death for some free meat. Give the ribs to him/her they won’t soon ask again LOL.
Sirloin Steak: These steaks are cut from the back leg and have a small round bone about the size of a quarter in them. They cook very nicely on the grill with your favorite seasoning, I like the Montreal Steak Season REMEMBER Medium Rare !
Back Straps: these cuts are the equivalent cut of meat to a boneless center cut pork chop r a NY strip steak. they are extremely lean and cook in minutes if cut and pan seared. Or they can be cooked Whole in a 350 degree oven simply season and bake until warm and pink inside. PLEASE WATCH THEM CAREFULLY ! These are the next best cut after the Filet Mignon DON’T Overcook. Just a couple min depending on the size.
Hamburger: This is straight venison unless you specifically requested that we add some fat for moisture. What I have found is that you mix it with 50% venison 25 % Beef & 25 % pork for a great meatball – meatloaf -or hamburger use the cheapest ground beef for more fat content or ask your supermarket butcher for a meatloaf mix.
Fresh Sausage: This is a mixture of about 75% venison and 25% pork or beef be careful not to overcook this as it becomes very dry and will fall apart when you cut into it. Seasoned as you requested; Sweet – Hot – Cajun
Corned Beef or Pastrami Style Meat: This product comes back to you in a Zip-Loc bag with water. Place the bag as is in a bowl to catch the water should the bag leak. WE DON’T want to get YELLED at if it does leak (get the method to our madness?).
Keep in the frig for a period of 7-10 days at least. Give the bag a shake every so often. After 7 – 10 days discard liquid and for Corned Beef Style Simply boil whichever pieces you want in boiling water for 15 – 20 min. A little beer in the water cant hurt. OR for Pastrami simply blot the pieces of meat dry with a paper towel and coat them with a 50 -50 mix of coarse Black pepper & fine ground coriander and bake at 200 degrees until internal temp reaches 155 – 165 cool and serves best at room temp.
To Cook the 3 Tubes : Bologna (blue letters) – Summer Sausage(clear casing) – Pepperoni (red letters/casing) Cook all three tubes together prior to freezing Heat oven to 225 Degrees Place all tubes on top shelf of a conventional oven AS IS ! DO NOT cut or poke holes in any of the tubes !!!! Place a pan or foil on the bottom shelf to catch any grease that may drip and cook for about 2 hours. Check the temperature after 2 hours by inserting a meat thermometer into string end of tube until an internal temperature of 147 degrees. If you don’t reach the internal temperature of 147 degrees. Increase the oven temperature to 285 degrees. Watch very closely as the temperature will reach required temperature very fast. Remove tubes place outside under the BB-Q grill and allow to cool overnight before cutting into tubes. Do not put the tubes in your fridge until they are completely cooled as the smell will permeate everything else in your fridge. They will last in the frig for about a week or so or they can be cut into pieces and placed in a freezer bag to be frozen for later use ENJOY !
