Venison is among the healthiest forms of protein you can eat, and few foods are as challenging or as much fun to “catch.” If appropriately prepared in the field and the kitchen, venison is as tasty as it is nutritious. The American Deer Association explains the process of maximizing the flavor of venison in the concluding test. However, first, I’d like to add a couple of my favorite suggestions to optimize the taste.
Add Bacon to Your Burger
“I don’t like bacon,” said no one ever. My buck and doe, taken in West Virginia over the weekend, are presently being processed by a local butcher. I requested that bacon ends be incorporated into the burger at a 20 to 25% by volume ratio. Although bacon maximizes the flavor of many foods, the fat in the bacon greatly enhances the ability to cook venison without drying it out. The processor does a great job of trimming the meat to remove tallow, silver skin, and other marginal materials that detract from the overall taste of the meat. Thanks to the added fat from bacon, burgers can be cooked like regular hamburgers, and even when I make spaghetti, chilli, or other meals on the stove, there is not the slightest hint of “wild” scent.
Don’t Overcook
The easiest way to ruin a venison meal is to overcook it. Venison has its best taste when prepared medium to medium-rare. Many years ago, an older gentleman asked me to take his deer to the butcher shop. As I was about to leave, he said, “Tell the butcher to cut the steaks two inches thick.” At the time, I thought this was an odd request; yet, as I have learned to cook venison, I’ve come to understand that the thinner steaks and loins are cut, the easier it is to overcook.
Tips from the American Deer Association
For an extensive discussion of quality venison and 6 ways to eliminate its tainting, click here.