Add more flavor to your venison by using strong seasonings.
Deer meat has specific flavor affinities that improve the taste of the meat and complement its natural leanness. As a general guideline, pair strong flavors with venison, as these will decrease the gamy taste of the meat. Using strong flavors also ensures that the meat will not mask the added seasonings.
Instructions
1. Mix into a pound of ground venison a tsp. dried or a tbsp. fresh of any, all or a combination of the following spices or herbs: marjoram, parsley, onion, garlic or thyme. Add any of these seasonings to the marinade if cooking whole cuts of venison.
2. Marinate in an acid-based marinade. Try bottled Italian or French salad dressing, tomato sauce, citrus juice or red wine vinegar. Soak the meat for at least one hour in the refrigerator in the marinade.
3. Discard the marinade before cooking the meat. Place whole cuts of venison in a baking pan and cover with a brushing of vegetable oil or wrap the meat in bacon slices. These add flavor and fat to prevent the meat from drying out.
4. Cover the meat with red wine or a new batch of the same mixture used to marinate the meat.
5. Add any of the following fruit and vegetables for seasoning to the pan: cranberries, chestnuts, blueberries, juniper berries, celery, onion, garlic or shallots around and on top of the meat.
6. Cook the meat in the oven, covered at 375 degrees Fahrenheit or lower until it registers 160 degrees Fahrenheit on a meat thermometer. This slow cooking keeps the meat from drying out and allows the flavors in the pan to meld with the meat.
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