Wild venison is an incredible addition to the repertoire of every cook out there. With its rich and earthy taste that is far beyond the taste of normal farm-raised meat, the taste of the English countryside is brought directly to your table. Venison is also rich in protein and is very lean, making it an incredible alternative to normal beef or lamb.
However, it is also very lean and therefore requires special care in the kitchen. Cooking it like any other normal steak or roast will make the meat tough and dry. Therefore, knowing how to cook this incredible meat is key to making it melt-in-the-mouth delicious.
Essential Preparation Steps
Proper preparation is key to making any venison dish melt-in-the-mouth delicious. However, it is important to note that before cooking your wild venison, it is crucial that you first remove the silver skin. This is the thin pearlescent membrane that is located on the surface of the venison. This membrane is not going to cook and therefore will make your venison extremely tough and chewy.
With your venison now exposed, it is also important that you do not cook it straight from the refrigerator. This is because if you cook your venison straight from the refrigerator, it is going to be dry. This is because cold meat is going to make the muscles in the meat tense up and squeeze out the juices. Therefore, it is crucial that you leave the meat on the counter for at least an hour. This is going to result in perfectly cooked meat that is cooked through and through.
Marinades and Seasoning Recommendations
The gamey taste of the wild venison means that your seasoning should be designed to bring out the natural taste of the meat without overpowering it. An acidic marinade can be just the thing for gamey meat. A strong red wine with some minced garlic and a touch of olive oil can be just the thing to dissolve the meat fibres and add some depth of taste.
Alternatively, if you do not wish to use a liquid marinade with your venison, then a dry rub with some of the more traditional herbs may be just the thing. For instance, crushed juniper berries are well known for their ability to be used with gamey meat. The crushed juniper berries are able to stand up to the rich taste of the meat with ease. With berries and some fresh rosemary, along with some sea salt and black pepper, you can rub the meat and bring out the rich undertones.
High Heat Searing Techniques
Cooking your venison at high heat for a short period of time is the way to go if you want to make sure that all of the juices are sealed in the meat. First off, place an iron frying pan over the high heat and make sure that it is almost, but not quite, smoking. Then add a lot of oil and place your venison in the frying pan. You should hear the loud sizzle that occurs when the meat meets the pan and knows that it is at the right temperature. Sear the meat for a couple of minutes on each side.
At the end of the cooking, you should add a lot of butter and thyme to bathe the meat in the melted butter. Note that venison should always be cooked to rare or medium-rare and nothing else, as it will dry out if cooked further.
Serving Your Perfect Venison Dinner
When you take your venison off the heat, it is imperative that it is left to rest. This means that you should put your venison on a plate and leave it to rest for at least ten minutes on a warm plate. This is an integral part of the whole process, as it allows the meat fibres to relax and for the juices to be evenly distributed throughout the meat. You should slice your venison thinly and serve it with a delicious blackberry jus and tasty potatoes. Get yourself a tasty piece of wild venison from your butcher today and spice up your Sunday dinner!
