![]() Ways to Cook Venison and Elkīurgers: Chop meat up in a food processor or dedicated meat grinder. Brine the meat first if you don’t intend to add it to soups or curries. Trim fat before cooking, since this absorbs much of the flavor from the animal’s bitter diet. If you have just received a gift of wild game, consider aging it for three to seven days by placing it in a clean container in your refrigerator. The first time can be confusing, but afterward, it becomes very rewarding. Photo by Melissa McMichael.Ĭutting and cooking wild game follows the same learning curve as raising meat chickens and learning how to cut a whole chicken. Mexican dishes which use goat will also taste amazing with venison or elk.Įlk steak marinating. Moroccan tagines, Indian curries, and Greek marinades all pair well with wild game. But if you aren’t yet converted to the dark gaminess, consider using the meat for lamb recipes. Venison fans laud the pure flavor of the meat and will eat a thick steak with little seasoning. Over-salting or overcooking wild game denatures it to a leathery texture. Others pair the meat with bold seasonings such as soy sauce and garlic. Because of its strong flavor, cooks often soak venison in milk or vinegar to remove blood and calm the gaminess. Brining the meat prior to cooking draws in additional moisture. This breaks down connective tissues, resulting in more tender meat, and concentrates the flavor. If you’re wondering exactly how to cook venison, the low-fat content can mean tough, dry meat, so some hunters age the venison or elk, wrapping it in sterile coverings to cure in the cold open air or hanging it in walk-in coolers. The flavor of elk is midway between venison and grass-fed beef, and taste is determined by living conditions in the same ways. Mule deer reportedly tastes stronger than red deer. The lightest-flavored venison comes from deer farms where they are regularly fed hay and grain pellets, never needing to run from predators. A doe which languishes in alfalfa fields will be much more tender and mild. For instance, a buck that eats primarily sagebrush and Russian knapweed will be dry and tough, with a bitter flavor from the weeds. Flavor is affected by the deer’s diet and behavior. Elk also offers 100% of your daily recommended dose of vitamin B-12, 15% of iron, 20% of thiamin, phosphorus, zinc, and vitamin B-6, 45% of riboflavin, and 30% of niacin.īoth types of meat are stronger in flavor than grass-fed beef, but venison is especially gamey. A 3.5-ounce serving of elk contains only 146 calories and three grams of fat, compared to 8.2 grams in the same serving size of beef. It also provides over 15% of your daily iron needs. Venison has 33 calories and one gram of fat per ounce, and a serving provides about 50% of a recommended daily intake of protein. This is because they subsist on a natural diet of grass and edible shrubs, exercising to keep a healthy balance of lean muscle. Learning how to cook venison is the easy part after a hunter has processed a deer.īoth elk and venison are two of the healthiest red meats available within the United States. And if you’re a friend to these hunters, you can receive dark and delicious meat without having to learn how to clean a deer. Avid hunters trek into the wilderness in search of wild game. Toward the end of the year, deer and elk seasons open.
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