Cooking Venison: What You Need To Know

Introduction

With the crisp fall mornings we are having now in NW Florida and my son Shane’s excitement about the opening of archery season, I can’t help but reminisce about all our family-hunting memories from years past. Deer hunting has always been a tradition shared by our family and friends for as long as I can remember. Whether we were dog hunting or still hunting, one thing was certain—each successful deer hunt was followed by cooking a delicious venison feast.

Venison is the prized meat of hunters and the misunderstood protein for many non-hunters.  Often hailed as “gamey” or “tough,” venison holds more intrigue than most people realize. While it’s a go-to for hunters, there’s no reason why non-hunters shouldn’t enjoy venison as a true culinary delight. But first, let’s clear up some misconceptions, dive into its benefits, and explore its culinary versatility.

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Misconceptions About Cooking Venison: Gamey or Gourmet?

Let’s start by tackling: the “gamey” myth. If you’ve heard people complain about venison’s strong, wild flavor, they’re probably eating improperly prepared meat. Venison, when cared for correctly, can be tender and mild, not gamey at all.

It’s all about the handling. Improper field dressing, or not cooling the meat quickly, can cause that intense flavor some people don’t love. This is especially true if the deer was stressed before it was harvested—stress hormones affect the flavor. But properly handled venison, especially when aged and marinated, can rival some of the best cuts of beef. Yes, you read that right. Forget everything you thought you knew about this meat, it’s time to start fresh.

The Best Ways to Prevent the Gamey Taste of Venison

There are several ways to prevent the gamey taste from developing in venison, starting from the moment the deer is harvested and through the field dressing process. The key factors are proper handling, cooling, and meat care. Here’s how to eliminate the gamey flavor:

1. Clean Quick Harvest for Less Stress

A clean, quick harvest is crucial. When a deer is harvested poorly and endures stress before passing, it releases adrenaline and other stress hormones into its bloodstream. These hormones can affect the taste, making the meat more gamey.

2. Field Dress Immediately

The faster you field dress the deer after the harvest, the better. Leaving the internal organs inside the body too long can lead to bacteria growth, spoilage, and a stronger, gamey flavor. Make sure you’re quick and efficient in removing the organs to prevent the meat from tainting.

3. Avoid Puncturing the Stomach or Intestines

Be extra careful during field dressing not to puncture the stomach, intestines, or bladder. If the contents of these organs spill onto the meat, it can absorb unwanted flavors, making it taste unpleasant. Always cut with precision around these areas to prevent any contamination.

4. Cool the Meat Quickly

One of the most important steps is cooling the deer meat as fast as possible. Warm temperatures allow bacteria to grow, which contributes to the gamey taste. If it’s warm outside, hang the deer in the shade, pack the body cavity with ice, or transport it quickly to a cooler.

5. Skin the Deer Promptly

Once field-dressed, skinning the deer is another way to cool the meat more efficiently. This is especially important in warm weather hunting. The skin holds heat, so removing it allows the meat to cool faster, in warmer weather. The sooner the meat cools, the better the flavor will be preserved.

6. Aging the Meat

Aging venison under controlled, cool temperatures (about 34-37°F) for several days (up to a week) helps tenderize the meat and reduce the gamey flavor. Aging allows enzymes in the meat to break down proteins, which improves both texture and flavor. However, aging must be done in a clean, temperature-controlled environment to avoid spoilage.

7. Proper Butchering and Cleaning

When butchering the deer, remove as much fat and connective tissue as possible. Deer fat tends to carry intense flavors that contribute to the gamey taste. Unlike beef fat, which can add richness, venison fat can be overpowering. Also, make sure to trim away any bruised tissue caused by the shot.

8. Soak the Meat

Some hunters swear by soaking venison in saltwater (brining), vinegar water, or even buttermilk for a few hours or overnight before cooking. This helps draw out excess blood and some of the intense flavors. Saltwater (brining) can also help tenderize the meat. Here is a good classic brine for wild game that I found on: https://www.themeateater.com/cook/recipes/how-to-brine-wild-game

Classic Brine

• 1 cup kosher salt
• 1 cup sugar
• 1- gallon water
• 2 tbsp peppercorns
• 4-6 bay leaves
• 4-6 sprigs of your favorite herbs

Combine all ingredients in a large pot. Bring to a boil and continue stirring to dissolve the salt. Remove and allow to cool down. Stir and pour the brine over your meat that is in a large glass bowl and then cover the bowl. Do not use a stainless steel or other metal bowl or pan when brining. Place in refrigerator for 8 to 48 hours depending on how much meat you have. Make sure to rinse the meat in cool water before cooking it.

9. Use Mild Marinades

If you’re worried about a potential gamey taste, marinate the venison in a mixture of acidic ingredients like lemon juice, vinegar, or wine. These acids break down tougher fibers and neutralize any remaining strong flavors. Herbs like rosemary and thyme also complement venison well and can mask some of the gamey notes.

By following these steps from the moment of the harvest through field dressing and preparation, you can significantly reduce or eliminate the gamey taste that sometimes comes with venison. Proper care and attention to detail will result in mild, tender, and delicious meat.

Venison: Nutrient-Packed and Lean

Now, let’s talk about the why behind eating venison. For starters, it’s incredibly lean, which makes it a healthier alternative to beef and pork. Venison is lower in fat but rich in essential nutrients like iron, zinc, and B vitamins. It’s incredibly high in iron, which helps carry oxygen through your bloodstream. If you’ve ever found yourself feeling sluggish or tired, venison can be a natural way to boost your energy levels.

Unlike the hormone-injected, grain-fed livestock that many people consume daily, venison is as natural as it gets. Deer roam freely, feeding on grasses, herbs, and natural foliage, which means their meat is free from the antibiotics and chemicals found in much of our modern food supply.

The Many Ways of Cooking Venison

Venison is not a one-trick pony, far from it. One of the biggest perks is its versatility. Whether you’re in the mood for hearty stews, juicy burgers, or even fancy roasts, venison can do it all. Its ability to shine in a variety of dishes makes it appealing to any cook, whether you’re a weekend warrior or a full-time food enthusiast.

Ground Venison for Burgers & More

Let’s start with the classics: burgers. It’s essential to mix in some fat for burgers since venison is so lean. A bit of pork fat or bacon works wonders here. The best part? It’s healthier than a beef burger. Toss it on the grill, cook it to a medium-rare perfection, and get ready to question why you ever stuck to just beef. A starting rule of thumb when adding fat to venison is to add 10-20% fat to ground venison; 10% fat 90% venison will produce a leaner burger, whereas 20% fat 80% venison will produce a much juicier and richer tasting burger.  Here is an easy-to-remember table that keeps it simple by using 5-pound portions:

Percentage of Fat to Pounds of Venison

10 % – 4.5 lbs of venison to ½ lb fat

20 % – 4.0 lbs of venison to 1.0 lb fat

30 % – 3.5 lbs of venison to 1.5 lbs fat

40 % – 3.0 lbs of venison to 2.0 lbs fat

Remember, you can be flexible with these ratios to suit your taste. Adjusting the proportions allows you to discover what works best for your tastes.

A good kitchen scale helps keep your grinding proportions in check.  A good meat grinder is essential to ensure you can handle the amount of grind you have.

What type of fat is best to use?  Many say pork fatback is best.  Then others will say beef suet.  Pork fatback is usually only sold in a butcher shop.  If you don’t have a local butcher shop, another choice;  well-marbled pork butt.   This can be found at your local grocery store and is inexpensive. Is there a drawback?  Yep, you will not know how much fat you add since meat is also in the cut. Pork belly is another option.’ Many think it overpowers the flavor of venison. It is said that Pork belly overpowers and pork fatback compliments the venison.  I have talked to hunters who recommend grinding bacon with venison for great burgers.  Beef suet is another popular option because it is readily available at your local grocery store.  Some feel the texture and the flavor are not as good as with pork. However, I have used beef suet more often than pork fatback with delicious results. Experiment and find your best result.

 Remember this: Venison fat is waxy and does not enhance the taste of your venison like pork or beef fat does. It’s always best to cut away all venison fat before grinding venison in with an alternative fat source.

Cooking Venison Steaks

Steaks are another favorite, but there’s a trick to getting them just right. Venison steaks cook quickly due to their lack of fat, so you’ll want to keep an eye on them. Overcooking can make them tough. A good marinade—think red wine, garlic, and herbs—infuses the meat with moisture and flavor. Sear it in a hot pan, and finish it off in the oven. You’ll have a steak that’s tender, juicy, and bursting with rich, earthy flavor.  

Slow-Cooked Perfection for Cooking Venison

If you’ve got time on your hands, slow-cooking venison is where it truly shines. Braising or stewing allows the meat to break down into melt-in-your-mouth tenderness. Venison roast, for example, when slow-cooked with aromatic vegetables and herbs, can easily become the star of any dinner table.

Venison chili is another slow-cooked favorite, perfect for chilly nights or game-day gatherings. The meat absorbs the smoky, spicy flavors of the chili, making each bite hearty and full of warmth.

Grilling and Smoking: Cooking Venison for Outdoor Feasts

Given venison’s roots in the wild, it feels right to cook it outdoors. Whether it’s on the grill or in a smoker, venison takes on a whole new level of flavor when fire-kissed. Smoked venison, especially when slow-cooked over wood chips like hickory or applewood, becomes rich and savory. Grilled venison, on the other hand, with your own simple rub of salt, pepper, and garlic or a purchased venison rub, can be a showstopper at any backyard cookout.

The Misunderstood Cuts

If you think venison is just for steaks and roasts, think again. The lesser-known cuts, like the shanks and neck, often get overlooked. But these cuts, when slow-cooked, are deeply flavorful and rich. Venison neck meat, for instance, is excellent when braised and used in soups or tacos. Yes, venison tacos! One of the most memorable meals at the hunting camp for my family and I, was the time we made venison tacos. After a long day in the woods, we wanted a quick and easy dinner. That night, tacos were the answer. And let me tell you, we talked about those venison tacos for weeks afterward! The recipe was as simple as it gets—just cook and drain the ground venison, mix in one packet of your favorite taco seasoning for each pound of meat, add a little water and let it simmer. That was it, but what a feast it was!

Venison Jerky

Venison jerky is a delicious and practical way to preserve and enjoy the unique flavor of deer meat. It’s lean, packed with protein, and perfect for on-the-go snacking. Making venison jerky allows you to experiment with different marinades, spices, and drying methods to create a savory, chewy treat. When it comes to making venison jerky, there are a few do’s and don’ts to keep in mind.

1. Do slice the meat thin and evenly to ensure it dries properly.
2. Do marinate the venison strips in your favorite blend of spices, salt, and curing agents for at least 12-24 hours. This is key to flavor and preservation.
3.  Don’t skip trimming off the fat before slicing; venison fat can become rancid and affect the taste.
4.  Do use a dehydrator or low oven temperature, around 160°F, to dry the meat slowly and evenly.
5.  Don’t rush the process—under-dried jerky can spoil quickly. Always store it in a cool, dry place to maintain freshness and safety.

Here is one of our favorite Venison Jerky recipes for you to try:

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Conclusion

Embrace the Adventure of Cooking Venison

Deer hunting is not just an adventure; it’s a chance to create lasting family memories. Your venison harvest becomes the centerpiece for a grand gathering of friends and family, filled with delicious feasts and endless hunting stories.

You may not come from a hunting adventure family as I do, but cooking venison can be an adventure in itself. Whether you’re experimenting with burgers or roasting a tenderloin, there’s something undeniably rewarding about working with this versatile, flavorful meat.

So, hunters, non-hunters, men, women—grab that venison and get cooking!

Happy Venison Cooking!

Want an easy Beefy Mac Soup recipe that you can use your ground venison in, go here: https://blissfulfoodsplus.com/conquering-soups-and-stews-a-beginners-guide/