Venison pie | Jamie Oliver recipes (2024)

FAQs

Does cooking venison longer make it more tender? ›

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

The most tender, flavorful piece of meat on a deer is the tenderloin. Next on the list is the backstrap, sometimes referred to as the loin, or as venison chops, if the meat is left attached to the rib bone. Both of these cuts of meat should be treated the same as one would a fine beef filet mignon.

Buying farm-raised venison like this roasted tenderloin is one option for taming the gaminess of deer meat, but it isn't the only option. Many cooks swear by a method of soaking the meat in saltwater overnight, then in milk to draw out the gamy flavor.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Hanging your meat, skin on, for about two weeks is the best option. Aging the meat allows the animal's natural enzymes to break down the connective tissues and mellows the flavor. Cihelka said this is the reason his venison is so tender.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

Why you shouldn't soak deer meat? ›

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

1. Don't overcook it. The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey.

Axis venison is considered by many to be the finest venison in the world. A native of India, the Axis deer was introduced to ranches in the Texas Hill Country in the 1930's.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

The better cuts of a deer are best cooked quickly with high heat and, because venison is very lean, not past medium-rare. All too often, antlered game hindquarters get ground into sausage, burger and, well, just ground rather than leaving the whole muscles intact.