We supply wild venison meat boxes to busy folks – here is a few tips for cooking your venison to get the most out of it!
Wild Venison is a lean, flavourful meat that is popular among hunters and food enthusiasts alike.
It is a great source of protein, iron, and other essential nutrients. However, many people are intimidated by the idea of cooking venison, as it requires different techniques and considerations than other types of meat. In this blog post, we will discuss some tips and tricks for cooking venison that will help you make the most of this delicious meat.
- Choose the right cut of meat
The first step in cooking venison is to choose the right cut of meat – we do this for you in our Thrive Meat Boxes so you don’t have too. Tenderloin and back strap are the most tender cuts – these are steaks in our thrive boxes. While shoulder and shank are tougher and require longer cooking times – these are put into mince, burgers, sausages and diced in our boxes. Our venison meat boxes are made up so that this is easy as possible for you!
- Marinate the meat
Venison is a lean meat, which means it can be dry and tough if not prepared properly. To keep it tender and delicious, marinate it before cooking. A simple marinade of olive oil, red wine, garlic, and herbs can do wonders for the flavour and texture of venison. Allow the meat to marinate for at least an hour, or overnight if possible.
- Cook it low and slow
Venison should be cooked low and slow to ensure it is tender and juicy. Roasting, braising, or slow-cooking are all good options for diced and mince. One exception to this is to cook your steaks (from the back strap or haunch) hot and quick – we like them nice and rare. A real treat! Each Thrive venison meat box has a number of steaks to choose from!
- Add some flavour
Venison has a rich, gamey flavour that pairs well with a variety of spices and seasonings. Consider adding some fresh herbs like thyme, rosemary, or sage, or a spice blend like cumin, paprika, or chilli powder. A simple pan sauce made with red wine, butter, and herbs can also add moisture to the meat.
- Rest before serving
After cooking, allow the venison to rest for a few minutes before slicing or serving. This will help the juices redistribute throughout the meat, making it more tender and flavourful. Cover the meat loosely with foil and let it rest for at least 5-10 minutes before slicing.
In conclusion, cooking venison requires some special considerations. It is a delicious and rewarding experience. Choose the right cut of meat, marinate it, cook it low and slow, add some flavour, and rest it before serving. With these tips, you’ll be able to create a delicious and memorable venison dish that will impress your guests and satisfy your taste buds.
Our Thrive wild venison meat boxes aim to take all this stress out of it for you and allow you to enjoy the taste and health benefits of wild venison with non of the stress.
