Hot answers tagged venison
In part you have to re-train your mind when eating any wild animal. It will never taste like grain fed cattle. They are wild animals and eat wild things. Other things that could affect the taste is the processing of the deer. If not bled out very well before butchering it could have a stronger taste to it. Also, the age of the deer can be a factor. Older ...
It would have to be a very slow heat. Venison is meat from wild animals they are not fed anything they have to forage for themselves and all the predators in the wild they have to escape all by themselves. So in the end venison is a very lean meat. So you simply cannot cook it at high temperatures or it will give you the unwanted car tyres texture. So in ...
Slow cook it at 225 F for 2.5 hours. The curry will lose some aromatics, but it will be delicious. Make it a stew rather than a roast.
In Hugh Fearnley-Whittingstall's river cottage cookbook, he says -and I fully agree- that venison, along with most game, should be minimally marinated in acidic things like lemon or vinegar as it gets pickled, hence tougher. He then makes a case for game being better and softer when braised rather than marinated. Scottish venison definitely works like ...
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