How to Eat Venison

Deer are a protected animal in our country, but many people still hunt deer to satisfy their appetite. Deer meat is very expensive and tastes delicious. Most people choose to roast it when eating deer meat. They can choose to roast it over charcoal fire or in an oven. In addition, fried deer meat is also quite tempting. So what are the ways to eat deer meat?

With its subtle, juicy flavor, ruby ​​red color, lots of protein, and little fat (gram for gram, without skinless chicken breast), venison makes for a sophisticated and healthy option for your next roast. Cooking the venison inside for just an hour means you retain the juiciness of this lean meat, which would otherwise dry out. Complementary flavors include red wine, tomato, thyme and mushroom.

Venison was once the preserve of the wealthy, but due to its rise in popularity it is widely available in supermarkets and restaurants. In the UK, there are six free-living types of deer: roe, Scottish red deer, fallow deer, Chinese sambar deer, Reeves's muntjac and sika deer. The meat of these animals, with the exception of the Chinese sambar deer, is not eaten and is a good alternative to factory-raised meat, as deer generally roam freely in the wild. Those farmed, usually red and fallow deer, will still be found in parks and woodlands and therefore remain free-ranging.

Ovens cook differently, which means it's easy to overcook the outside of the meat - or even burn it - while the center is still pink. It can be cooked more slowly at a lower temperature, but there is a chance that it will become tough and dry. The only way to ensure the desired results is to separate the cooking steps and finishing. Cook the beef product in a Joule and then finish the seams in the oven for a perfectly crispy exterior. The loin is a naturally tender cut of the animal, and in deer it is leaner than the same cut in cattle. The combination of tender and lean makes for faster cooking since there isn't as much fat to render or collagen to break down. Learn more about cutting and tenderizing here.

This delicate, juicy cut calls for a silky puree. Try yams, creamed cauliflower, or the mother of all. Taken from the back of the animal, the venison loin or "backstrap" is the most tender cut of deer and can be cut into beef like a roast to make a steak full of flavor.

Using butcher's twine, truss the meat to help it hold its shape while cooking. Divide the string into five lengths sufficient to wrap around the cut. Place the rope lengths at equal intervals on your work surface, about 1 inch apart. Then tie each piece around the roast, securing tightly.

Season the meat by sprinkling it with salt and freshly ground black pepper so it gathers flavor as it cooks. Heat a skillet on the stove until it is very hot. Add the olive oil, venison tenderloin, and butter and begin searing until the roast is golden brown (about a minute per side). Before removing, add the garlic cloves and herbs. Place venison, garlic, and herbs in a food-grade freezer bag with olive oil dextrose. Remove as much air as possible, but note that vacuum sealing is not necessary for this recipe. Remember that the water in the pot will get hot enough to cook the food - treat your work surface accordingly! Place a trivet under the pot to help protect the countertop, or use whatever precautions you would normally take when exposing the counter to a dish, pot, or pan fresh out of the oven or stove.

Place the Joules into the water and when it is the right temperature, slowly lower the bag into the saucepan. If you can, clamp it on its side, making sure the food is completely submerged. Tip: If the bag floats to the top, add a spoon inside to weigh it down. Once baked, remove from the bag and place on a cutting board. Gently remove the butcher's twine with a knife or kitchen shears and pat dry with a kitchen towel. Using the indentations from the grill, cut the meat into equal-sized steaks, one per person.