Venison is a European culinary term ideally used to refer to a rich textured, usually red-colored meat of different kinds of deer, hare, wild boars and also the members of the goat family, generally meat of hunted animals. More often, in general usage, it is being used only to refer to different kinds of deer meat. Venison recipes formerly included meats of the reindeer, red deer, moose, elk, antelope, arctic hare, brown hare, blue hare, the wild boar and the ibex, but today they include meat of animals in the gamut of the deer family. Venison dishes include steaks, jerkies, minced meat dishes, sausages, tournados and roasts. Some of the popular venison recipes of all times include deerburger meatloaf, venison stew, venison sausage and grilled venison recipes.
History of Venison
Culinary uses of Venison
Popular Venison Recipes
• Venison with Burgundy- This dish includes cooking venison in burgundy wine in a slow cooker along with mushrooms and onion soup seasoning.
Cuisines Commonly Cooking Venison Recipes
Best Ways of Cooking Venison Dishes
As a rule of thumb, it is always better to handle meat when it is in a slightly frozen state.
• Bias Cut – This is a cut of meat made by holding cutting a piece at an angle preferably 45 degrees to the grain. The meat cut in this manner is expected to be tender and convenient for eating as otherwise the meat tends to have long fibers which tend to make chewing it inconvenient. Venison recipes made with steaks, like flank and skirt steaks require bias cut meats for yielding the best dishes. Even meat for London broil, brisket and back strap recipes are best prepared with bias cut meat.
Buying and Storing Venison