Hot answers tagged

4

it turns out tough and dry when I tried to braise it, and the longer I cooked the tougher it was Then it is impossible to achieve what you want. All "low and slow" methods overcook the muscle tissue, making it tough. At the same time, they melt the collagen in the meat, turning it into lubricating gelatine. The cooked meat then consists of muscle fibres ...


2

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 ...


2

A third option is to mince it and bake something like a venison cottage pie (you've ruled out burgers). This will have the effect of mechanically tenderising it as well as breaking it up into little pieces which won't seem as chewy. You may want to mix in a little beef mince (of the fatty kind) if you suspect the meat is rather lean (and tough venison can ...


1

For getting tender meat, you typically have two choices -- Low and slow cooking Hot and fast cooking (ie, a quick sear, left rare or medium rare) Option 1 is best when there's lots of fat, which is rarely the case in game meat. Option 2 is a problem for unknown game meat, as without knowing what animal it is, we don't know what the risk of parasites ...


1

As one who has harvested a fair number of deer over the years, I have determined that in order to lessen the "gaminess" taste of venison, marinating it no longer than overnight in a solution of wine (any cheap version will work) and a small amount of fruit juice like lime, lemon or even oranges, works. Just don't add too much and thin out the wine with some ...


1

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 ...


1

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.


1

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 ...



Only top voted, non community-wiki answers of a minimum length are eligible