Preparing Venison the Right Way

Now that you have hopefully harvested or will harvest that prize deer this year, I thought I would give you some great cooking hints to make your venison taste great.

I can't emphasize the point enough that field dressing is so important and needs to be done properly. Now, when you bring home the deer, and if you process it yourself, get it cut up quickly -- especially if the weather is warm. You might even consider quartering it and placing it in the refrigerator, if your wife agrees.

If you process your own deer, wrap the deer with Saran wrap or like product and then in freezer paper, or better yet, plastic bags like I use. If you place the venison in plastic bags, try and get all the air space out to prevent freezer burn. Make sure you label the cuts with the date plainly visible.

As for cooking the venison, it tastes very good if it's seasoned with spices like rosemary, garlic, a pinch of cinnamon and onions. Adding a little red wine during cooking also goes a long way in making it not only tender but it improves the flavor tremendously. Try cooking the roast slowly at least three hours, while adding vegetables the last half hour.

If you want to get turned off on venison, try and fry the meat in a pan like a steak. I've found out that marinating steaks for several hours, then placing them on the grill is the best.

Now, when it comes to ground venison, try adding about 20-25 percent beef, say from chuck roasts. I don't like adding sausage because the ground venison gets rancid too quickly.

Believe me, taking care of the venison before it gets home and preparing it correctly goes a long way to enjoying the whole hunting experience.


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