Bonnie Scott - Fish and Game Cookbook

Aging Venison If youve come home with a young deer thats only a yearling, there isnt any need to age the meat. Its ready to prepare as soon as you get your gear unpacked and the mud off the truck. However, mature deer need aging. Aging improves the flavor and tenderness of the meat and can be done by hanging in a cool, dry enclosure or in a spare refrigerator. When aging meat, the temperature should be between 32 and 40 degrees Fahrenheit. The meat should be dry and protected from insects and moisture.

Moist meat that is stored in temperatures over 40 degrees Fahrenheit can develop bacteria. Marinating Venison Marinating venison helps to remove the gamey taste that mature meat may have. Marinating in vinegar or buttermilk is very effective at removing much of the strong taste. Large pieces of meat can be marinated for 24 hours in the refrigerator. However, dont let the meat sit longer than that, as the meat will become mushy with too much time in the marinade. Smaller pieces of meat like steaks and kabobs should be marinated for 30 minutes to two hours.

There are many ingredients you can use for marinating venison, and you can always vary the ingredients to suit your familys tastes and preferences. Tomato based products make good, quick marinades. Tomato juice, tomato sauce or tomato soup are good acidic marinades that help remove the gamey flavor of venison and tenderize the meat. French or Italian dressings are ready straight from your refrigerator or pantry for no-time-to-prepare marinades. Marinate venison in fruit juices like white grape juice, lemon, pineapple or a blend of flavors. A basic marinade of two parts each vinegar and water and one-quarter part sugar is about as simple as it gets for a quick marinade.

Herbs and spices like bay leaves, cloves, allspice, oregano, thyme, juniper berries and nutmeg are all popular flavors to add to a basic recipe. Vegetables such as onions, garlic, celery and carrots are used as well. Soy and Worcestershire sauces, as well as wine and flavored vinegars, are all common additions to marinade recipes. General Cooking Tips The type of preparation you choose for cooking often depends on the cut of meat available. Dry heat, such as grilling, pan frying, roasting and broiling is best reserved for prime cuts of meat. Use loins, rump and back straps for this type of cooking.

Use moist heat recipes like stews and meatloaf, or slow cooking recipes for the less tender cuts of meat. For dry heat recipes, only cook the flesh until it is rare or medium rare. Further cooking will toughen and dry out this lean meat. If youre grilling venison, dont take your eyes off the little devils. Venison can cook in almost half the time of a comparable piece of beef, so just stand there with your fork or spatula in hand. No wandering off for a quick potty break or to get a fresh drink.

Venison is a sweeter meat than pork or beef, so be conservative when adding sweet ingredients in your recipes until youve tried it out a time or two. Roasting Times for Venison To keep your meat moist and flavorful, rub the entire piece with bacon drippings or oil. Season the meat with your spices of choice and place on the roasting rack. For extra flavor and moisture, place strips of bacon on top of the roast. Roast the meat in an uncovered pan for 20 to 25 minutes per pound at 325 degrees Fahrenheit. Insert a meat thermometer to check for doneness.

VENISON ROASTING TIMES Rare: 130 degrees Fahrenheit to 135 degrees Fahrenheit Medium Rare: 135 degrees Fahrenheit to 140 degrees Fahrenheit Medium: 140 degrees Fahrenheit to 145 degrees Fahrenheit Medium Well: 150 degrees Fahrenheit to 155 degrees Fahrenheit Well Done: 155 degrees Fahrenheit to 160 degrees Fahrenheit