Venison is prepared like other types of red meat and can be fried, grilled or roasted
Venison, or deer meat, can be prepared much like any other red meat. Very similar in taste and texture to beef, venison can be prepared by frying, grilling, roasting, braising and slow cooking. The main difference between venison and beef is that deer meat is naturally low in fat, and when you make deer burgers or sausage, you have to add fat to the meat. In most cases, you can use any recipe you have for beef as a basis for preparing venison.
Instructions
1. Carefully slide a fillet knife or other flexible, thin-bladed knife under the silver skin on the venison to remove it from the meat.
2. Fry venison steaks in 2 to 3 tbsp. of cooking oil or bacon grease in a heavy skillet. Sear the steaks on both sides over medium-high heat, and then turn the heat down and cook until the desired doneness is achieved.
3. Prepare venison roasts by covering the meat with pepper or other desired seasoning. Place in a roasting pan with 1 cup water or . Roast in a 325-degree F oven for 20 to 30 minutes per pound, depending on the level of doneness desired.
4. Grill venison hamburgers or steaks over hot coals or medium-high heat on a grill pan until the burgers are seared on both sides. Turn the heat down and cook until the meat reaches 170 degrees F internally on a meat thermometer.
5. Cut venison meat into 1-inch cubes. Sear in several tablespoons of oil in a large Dutch oven. Add water to cover. Cook for two hours over medium-low heat and add three to four quartered potatoes, three to five carrots cut into 1-inch chunks and two onions, cut into quarters. Cook for one hour or until the vegetables are tender. Thicken the stew with 1/4 cup of beef broth mixed with 3 tbsp. corn starch and 2 tbsp. paprika. Salt and pepper the stew to taste.
Tags: beef broth, both sides, cook until, , down cook, until
