By comparison, if cooked properly, roasted venison can be tender and brittle. The way to achieve this result is to cook it on a slow and slow fire. Or, lower temperature for a longer period of time. Large cuts of venison taste better when roasted in a pot for several hours.
If you have access to a clay pot, use any recipe for roasted meat and you will be pleasantly surprised. However, instead of being cooked for two to four hours, venison may require a considerably longer cooking time for the meat to soften. Deer cooks faster than beef, and when cooked uncommonly, it only needs to reach a temperature of 130 degrees. If the deer reaches 150 degrees, it begins to harden.
If you are making venison steaks, make them thick, otherwise it's best to cook this roasted meat. This is another time when venison is confused with other meat. Most people think that it cooks as slow as beef, but it actually cooks pretty quickly. This means that if you cut thin steaks and cook them like a veal or pork steak, it will end up quite dry.
Just remember to cut them into thick pieces, cook them short, and then cut them thinly. Rather, consider deer meat as a unique protein that is healthy and exotic, yet easy to prepare with just a little knowledge. In fact, the last time my husband cooked venison steaks, they tasted like seasoned shoe leather and were just as tender. Some useful things that will complete your minimum kitchen needs to prepare venison are a meat mallet, a mortar, and a string.
Incredibly lean and easy to dry, many cooks make the mistake of cooking venison as if it were a piece of meat. When asked about the cooking techniques used for unappetizing steaks, the reasons behind their flavor and texture quickly became apparent. When skinning and dressing a deer last year, I wrapped my venison in plastic and put it in the freezer. Sometimes, the simpler the condiments, the better, especially with tender cuts of venison, such as sirloin and the back strap of the deer.
A cast iron skillet and a Dutch oven are the most essential tools for cooking venison at its best, and you can find them at very reasonable prices. Deer has little or no fat content, so to preserve its natural juices, you'll need to use recipes and cooking techniques used specifically for deer meat. You'll want to combine the venison cut with the best cooking method that brings out the most flavor and the most tender results. Can I put this in my clay pot (7 quarts) with the marinade on a 26% onion bed and cook it hot for maybe 24 hours? Using a dry marinade, marinade, or pickle will soften the meat, allowing you to cook hard cuts the same way you would cook a tender cut.
From the moment a deer is harvested, you should have a plan to dress it up (remove its intestines and other inedible internal tissue) as soon as possible to eliminate any possibility of contaminating the meat.
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