Tag: Venison

Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. This will help tenderize the deer meat and remove any leftover “gameygameyGame is any animal hunted for food or not normally domesticated. Small birds, ground game (such as squirrels and rabbits), and big game (such as deer […]

Grind the Venison Twice You might also have a medium grind die that falls in the middle of those two. Starting with the coarse grinding plate, followed by a second grind with the finer die helps break down tougher cuts of meat and slices through stringy sinew. Should I grind meat once or twice? The […]

Pork fat trimmings is one of the cheapest and purest ways to add fat to venison, if you can find it. Most pork at the grocery store is usually well-trimmed, but if you find an extra fatty shoulder, trim off that fat, freeze it and save it for your venison. What is the best fat […]

The ‘wild’ flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or sage. The ‘gamey’ flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the ‘gamey’ taste. What makes […]

The sirloin tip is excellent as a roast or it can be cut into thin steaks. The steaks should be thin if they are to be fried. Can you cut venison haunch into steaks? Haunch (back leg) Haunches are the back legs and are perfect for making any dish with meat on the bone. They […]

Even better, Livestrong.com explains that the meat is high in protein, iron, magnesium, phosphorus, potassium, and zinc. Most game tends to be healthier for us than store bought meats, but elk is even better for you than venison! And that’s just the actual nutritional value of eating your harvested meat. What is the healthiest game […]

What Are The Best Cuts Of Venison Back Strap. Our favorite cut of venison is the backstrap. Tenderloin. The tenderloin is one of the most popular cuts, but unfortunately, it is a lot of work to remove from the deer. Spare Ribs. Foreleg and Shoulder. Neck. Rear Leg and Rump. Trim. What’s the best part […]

Our bodies have a hard time processing meats, mainly due to the protein. Since venison contains more protein than other meats, you might feel extra gassy after consumption. Protein digesting capacity varies from person to person, so some people feel gassier than others after eating venison. Can venison upset your stomach? Venison is a very […]

The effects of eating spoiled meat can be devastating to your digestive tract. If you have eaten questionable meat and that meat turns out to be spoiled, you may experience symptoms such as stomach pain, nausea, and diarrhea. However, the worst-case scenario is death. How can you tell if venison is bad? Spoiled venison will […]

The answer is no. Because carnivores eat a lot of meat to meet their diets. There is no protein poisoning involved in their diets. Instead, carnivores would be malnourished and are struggling to process food. What are the signs of protein poisoning? Symptoms of protein poisoning include: nausea. headache. mood changes. weakness. fatigue. low blood […]

Thyme is another great herb for adding flavor to your venison stew. It has a sweet, yet savory taste that goes well with your meat and vegetables. What herbs goes well with venison? Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as […]

In rare case reports, deer have been implicated in the transmission of Toxoplasma to hunters after consumption of raw or undercooked venison [4, 5]. In this report, we present 1 confirmed case and 1 suspected case of acute toxoplasmosis after ingestion of the undercooked heart of a white-tailed deer. Can you get parasites from eating […]

Venison Ground Meat ITEM DESCRIPTION TEMP PRICE PER LB* 10 packs, 1 lb ea frozen $11.85 4 packs, 2.5 lbs ea frozen $11.65 1 lb pack frozen $14.04 Is venison more expensive than beef? Depending on the time of year and your location, venison is often cheaper than beef. Ground beef costs about $4.50 per […]

Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef. For general tips on cooking venison steak, here is an article on the subject I wrote for Petersen’s Hunting. Below are the venison backstrap recipes I enjoy. What meat is venison loin? Venison tenderloins […]

The four main cuts are the Topside, Knuckle, Silverside and Rump. Cook First Light venison leg steaks cook hot and fast and match with one of First Light venison’s great friends — earthy like mushrooms, sweet like blueberries. Which is the best cut of venison? What Are The Best Cuts Of Venison Back Strap. Our […]

The ‘gamey’ flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the ‘gamey’ taste. However, undesirable strong flavors are due to inadequate bleeding, delay in field dressing or failure to cool the carcass promptly. How do you get the gamey taste out of venison? […]

Similar to buffalo, venison is one of those exotic meats that is synonymous to nutrition. It is free of carbohydrates and low in sodium, fat, and calories, making it one of the favorite exotic meat favorites. What meats are considered exotic? Here are eight of the most popular and delicious exotic meats, and the best […]

Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process. The key to dry aging is absolute temperature control. Does deer meat need age? You can age a deer longer than that, but don’t let the meat […]

Meat from the shoulder and flank which has been through the mincer on a fine plate, venison makes an outstanding lasagne or cottage pie with a unique and distinctive taste. Once you’ve had a rich venison lasagne or ragout, you never go back to beef! Is venison mince nice? It’s lean, nutritious, easy to cook […]

Ask your butcher to cut your steaks at least 1 inch thick, though 1 1/2 inches is better. If your steaks are sliced too thin, you’ll have to do some special things to it to make it tender. What is the best cut on the deer for steak? Venison striploin is the perfect cut to […]