Cooking Venison: Tips to Remove Fat and Boost Flavor

Cooking Venison: Tips to Remove Fat and Boost Flavor

Cooking venison is possible in numerous ways, but not all recipes turn out to be flavorful. However, by following several simple tips on how to remove the fat and improve the flavor, you will manage to prepare a fabulous meal. Venison needs to be harvested and prepared properly in order to be enjoyed to the fullest.

Removing Fat from Venison

Venison can sometimes have a distinctive gamey flavor, typically due to the fat and blood left in the meat. This taste can be significantly diminished by properly field dressing the deer before consumption. This measure does not only make venison healthier, but also improves the flavor dramatically. Compared to ham, roast beef and salmon, venison contains 75 percent less saturated fats. Also, venison has 40 percent fewer calories found in the aforementioned foods.

If you obtain your venison from hunting, it is important to remove the fat and allow as much blood to drain from the deer immediately after the kill. You may leave the shiny membrane that covers the venison on, but you will need to remove this before cooking.

If your venison is professionally butchered, your preparation before cooking can still help decrease the gamey flavor while reducing the fat. Remove any fat and silver skin with your knife. Soak the venison in a vinegar and salt water bath or buttermilk for 24-48 hours to help draw out excess blood. Rinse and flavor.

Techniques Used for Improving the Flavor

Spices can be successfully used for radically transforming the flavor of venison. It is not a bad idea to inject seasoned oil into the meat, but you have to pay great attention to what spices you add to the oil. A mix of the following will certainly add a new dimension to the flavor of the venison:

  • Garlic powder
  • Ground bay
  • Juniper berries
  • Onion powder
  • Pepper
  • Salt
  • Thyme

After adding all of these components to the oil, it is recommended to simmer the mix and let it cool before injecting it. This way, the flavor will be homogenized. As an alternative to larding, the cooking technique that has been described above, you can use one of the following cooking methods:

  • Barding
  • Basting
  • Marinating

All of these cooking techniques will provide impressive results if a proper combination of spices is used. Also, you need to make sure that the spices enhance the flavor of venison, and do not cover it completely.

Delicious Garnishes for Venison

The garnishes that are served along with game meat, in this case venison, can also improve the flavor. As mentioned before, venison can be cooked in a great number of ways, and you will certainly face no difficulties in finding numerous recipes. You will also notice that there are a great variety of garnishes for venison available, such as:

  • Chestnut sauce
  • Chocolate infused sauce
  • Cranberries
  • Lettuce
  • Stewed plums and roasted garlic mash

The flavor of these garnishes ranges from sweet to sour, and each recipe will reveal a different dimension of venison. By alternating the cooking techniques with various garnishes, you manage to create a wide range of meals.