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Recipes From My Kitchen
Processing Chart: Venison Cuts
Boneless Hind 1/4 Primals (1) Eye of Round (2) Bottom Round (3) Top Sirloin (4) Top Round (5) Sirloin Tip (6) Tenderloins (7) Backstraps Boneless Front 1/4 Primals (8) Neck (9) Shoulder (10) Top Blade (11) Mock Tender
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Cooking From Wild To Mild
Stretching the families food supply, especially with a big family, can sometimes be challenging. A great way to get the most bang for buck is to go hunting and harvest your own wild game, fish or fowl.
Game meats are higher in protein yet lower in calories, fat and cholesterol than traditional meats.
Game animals should be skinned, game birds should be plucked, and fish skinned or scaled as soon as possible to retain the best flavor.
Most wild game animals are lean and therefore do not develop that heavy layer of fat that domestic livestock have. The fat that is there, however, should be removed because it is very strong tasting and even a small amount can affect the flavor of the meat.
Aging the meat of large and small animals and game birds helps to improve the flavor and tenderize the meat. Fish, however, should not be aged.
Thoroughly cooking meat is important to reduce the likelihood of any bacterial disease. All meat, including venison, should be cooked until the meat is no longer pink and the juices run clear.
You can cook the more tender cuts from young game just as you would the steaks and chops of beef or pork. They can be broiled, fried, sauteed, or cooked on the grill.
Venison has short fibers that toughen quickly, so be sure not to over cook it at too high a temperature. It is best when it is medium to well done; never serve it overdone or rare. Be sure to serve it hot because deer fat starts to congeal while it is still warm.
Venison and elk are fairly similar in the cooking process.
I cook from my husbands hunting and fishing. I use venison, elk, bear, and the different fishes he catches just as if you would cook beef or pork but they a re without any added hormones or perserveratives.
The most succulent wild game can be destroyed by improper handling in the field or improper cooking at home. The handling of the meat from the harvesting to preparing can make a major difference in flavor and safety of the end product.
Game animals lead active lives. As a result, their muscles are relatively lean. This makes game meat drier than domestic meat. For this reason, it is important to use cooking methods that add juiciness and flavor to the drier cuts of game meat.
Game meat is generally cooked the same way as a similar cut of lean beef or poultry.
We grind a lot of our meat, (not the loin or choice cut) up for burger. The heart and liver are utilized as well, nothing is wasted. I even cook the bones down for soup stock.
Venison and elk are some of the purest, most nutritious meat available.
There are basically two ways to cook venison or elk
1) A little for tender cuts
Tender cuts of meat come from muscles that were not heavily utilized during the animal's life and, therefore, contain little connective tissue. These areas include the back and some leg muscles, when properly trimmed. Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 130 to 140 degrees F). If it is prepared past medium-rare too much moisture will be cooked out which causes the meat to become dry and tough.
Working cuts of meat come from muscles that were vigorously used by the animal and, therefore, contain a lot of connective tissue. These cuts also contain more flavor than tender cuts. Areas for working muscles include the shoulder and leg muscles. Working cuts of venison must be cooked for a relatively long time at a low temperature (220 to 280 degrees F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat.
The secret to tender venison/elk is proper cooking
If it is a choice cut of venison/elk that is naturally tender (the loin or choice leg cuts) the best cooking method is broiling, grilling, or sauteing rapidly to cook the outer surface while leaving the interior rare to medium-rare. Sliced across the grain, it will be tender and juicy.
A less tender cut (roasts, stew meat, or round steaks) should be cooked long and slowly using a moist cooking method. If you stew or braise venison/elk and it's not tender, it's just not cooked long enough. Allow more cooking time than you might expect to allow the meat to tenderize. Cooked adequately, the meat will be fork tender every time. Simple Tips for Cooking Venison and Elk Meat
Thaw frozen game meat completely in the refrigerator at or below 40 degrees F. Game meat is often high in bacterial content and its shelf-life is short. Use thawed game meat within 24 hours.
* Remove the venison/elk from the packaging and allow it to breathe. The mildly funky odor is natural and will dispel in minutes, and the meat will regain its rosy red hue.
* Always pre-heat the cooking surface. Brush or spray the grill or pan with oil before cooking; the added fat helps prevent sticking and drying out.
* We suggest venison/elk be served medium rare to medium for optimum flavor and texture.
* Venison/elk does not need marinating; it benefits from having its delicate flavors enhanced with seasonings, so marinate only if you want flavor variety.
* Because of its high protein and low fat levels, venison/elk will continue to cook for a while after it is removed from the heat. Allow the meat to rest for 5 to 10 minutes before cutting and serving.
** Elk meat is a form of venison (deer meat) so the lean and flavorful nature of venison comes through with elk meat.
Roasting
Pan Frying
Saute or Stir Fry
Grilling
Barbecuing Simple Recipe Venison/elk, burgundy wine, 2 eggs beaten, bread crumbs (plain or Italian) garlic powder to taste salt and pepper to taste, vegetable oil
Place venison/elk meat in enough wine to cover. Marinate in refrigerator overnight. Sprinkle with salt, pepper and garlic powder to taste.
Dip meat into beaten eggs and then into bread crumbs. Place meat in skillet over medium heat and pour enough oil in skillet to reach halfway up the meat. Cook until golden brown and turn meat over. Repeat with the other side. Remove meat from skillet and let cool a couple of minutes.
Vension and elk are the new beef, everyone loves the idea of eating it but not many people have the experience or the knowledge of how to cook the animal.
* Game meat has much more lean body tissue than domestic meat. * Game meat generally has less saturated fat * The most important benefit is that game has a significantly higher content of polyunsaturated fat than domestic meat, especially beef and pork. * Game is high in EPA which is thought to reduce the risk of developing atherosclerosis which is one of the major risk factors for heart attack and stroke. * Bison is listed as one of the five best and most healthful foods for women due to its high iron and low fat content. * Bison has less fat and less cholesterol than skinless chicken, and is low in other fats. * Elk meat is low in sodium. It is a good source of niacin, Vitamin B6, and phosphorus, protein, Vitamin B12 and Zinc |
Young Buck
Wapiti Elk
