| Venison and Wild Game | |
Recipes and tips
Venison is a term commonly used to describe deer meat, but also applies to other big game such as elk, moose, and even bear. Proper field dressing is one of the most important steps to safe, tender venison. If you don't have a hunter in the family, farm-raised venison is another good option. The controlled diet of farm-raised venison results in a rich meaty flavor that is only mildly gamey. Venison is very lean in comparison to other meats, and good farm-raised venison should be cooked like beef. Good cuts like medallions should be cooked rare or medium rare to retain juices and flavor. Shoulder and shank cuts should be seared then slowly braised. Let venison rest a few minutes after cooking to let the juices disperse evenly, then cut across the grain. Wild game roasts should reach an internal temperature of at least 160 degrees F to destroy parasites which might be present. Chicken Fried Venison |
