Preparing for Good Venison Recipes
Most venison can be prepared the same as beef or many of your favorite meats.
So for example let’s take a prime beef roast. Let’s first strap it to the top of our truck. Let it set there for a day. Then let’s drive it around for several hours in the hot sun. Once we get it back home let’s freeze it for about 6 months. Now let’s thaw it out and cook it. We will put it in a roasting pan with carrots, potatoes, onions and our favorite seasonings. It should be amazing right?
Why do so many hunters take prime venison meat and ruin it by half cooking it, freezing it and then recooking it and then they are astonished that it does not taste good.
It’s wild game so it’s going to taste gamy. Take any meat and run it through this process and it will taste gamy.
Venison recipes are only as good as the quality of the meat provided to the recipe. The preparation for a mouthwatering venison recipe begins in the field at the moment the deer is harvested. If you have been deer hunting for very long, you have seen one of your fellow hunters show casing their latest trophy for hours. The carcass is displayed in a prominent position on their truck so everyone can easily see the rack. Some hunters may strap the carcass on top of their truck and travel several hundred miles home, so they may show their family and friends.
A freshly harvested deer should be field dressed as quickly as possible. Bacterial growth increases when carcass temperatures reach above 40 degrees Fahrenheit and venison spoils quickly when ambient temperatures reach above 50 degrees Fahrenheit. Aging and curing the meat is not required for good venison.
The single most and highest impact preparation for good venison is to ensure your deer carcass is field dressed and in a controlled environment providing a consistent cooling temperate of between 35 – 38 degrees as quickly as possible.
Additional steps to ensure quality meat:
- A quick clean kill from an undisturbed deer. The quality of the meat may be degraded if the deer is under stress just prior to the kill.
- Tenderness can improve with aging the meat. The aging process is best with a fully skinned and quartered carcass. The aging should be a consistent 35-38 degrees. The aging should be no longer than about two weeks. Three weeks at the most. The processor that is convenient to the field where you are hunting may have your deer in the cooler for several months prior to processing. They may also not have quality equipment to ensure the environment is consistently between 35 and 38 degrees.
- Ensure the meat is not soiled at any time. From the time you begin field dressing until it is sitting on the table in your favorite recipe, ensure the meat is not soiled.
Ensuring your deer is properly cared for in the fields will ensure most any venison recipe will be tasty and enjoyed by the most reluctant of your victims.
A great article for proper care of Venison.