Some cooking tips and recipes on cooking venison, deer meat, using fresh herbs.
Most venison is overcooked which is a shame. If the venison was not “aged” upon harvest a good remedy to remove any “gamey” flavor is to marinate the meat for 24 – 48 hours to remove that flavor in a red wine. If you’ve had carpaccio with the seared outside, red inside, it is very similar to the below venison recipe which is exceptionally tasty.
• Garlic salt and ground pepper on outside, after marinating in a cheap crappy red wine for 24 hours (can’t use my good drinking stuff!)
• Sear venison in very hot skillet for approximately 2 minutes per side,
• Put in baking pan, ran a rosemary stem lengthwise through meat and put rosemary leaves around it in baking pan,
• Also knowing how rare the meat was with no sign of any visible fat, all lean, so smear couple pats of butter along top edge so when goes in over will keep moist and meld flavors,
• Boil some potatoes and small carrots in bay infused water for about 10 minutes to precook them,
• Mixed the veggies in pan with venison and tossed veggies lightly with rosemary, sprinkle with dried oregano,
• Oven had been preheated to 500 so put pan with meat in oven and immediately turned temperature down to 350 and baked for 10 minutes,
• Out of oven, sit for 5-6 minutes for juices to stabilize, and slice into medallions for a perfect meal.
The venison medallions can be served on rice, alone, or on top of bulgur wheat simmered in beef stock. Serve with fresh cabbage that has been simmered in chicken stock and a good rye bread and bottle of nice Cabernet, or Pinot blend. The dried oregano is a healthy herb additive to increase the antioxidant properties of the meal. Other options for less lean venison cuts is venison burgers or ground venison and make chili, lasagna, etc. or do some roasts. Slow cooking in crock pot heals all cooking faults!
Also can do above recipe using these additions:
Take thyme, sage, add a little splash of Worcestershire Sauce and also a splash of a good balsamic vinegar to the tenderloin and place into a 500 degree oven for about 5-7 min.
Deer Tenderloin should be warm only on the inside and is best served rare with any sauce left to pour over and serve it on rice or potatoes with green beans.
Also, no need to marinate, if it is aged first, if you are the hunter and harvest the deer yourself. When possible age at least a week and can age up to 3 weeks, especially an older buck or doe. Minimum aging is one week, even young deer, and may be why venison turns out to be so good without the above marination. However that is only possible if you are the hunter and can age immediately. Deer venison can not be left unbutchered for any significant time period after felling.