Cutting & Cooking Your Deer         

    If you properly cared for your venison, it will have a delicious flavor. Most of the strong, wild flavor of venison is caused by failure to make a quick kill; delay or careless field dressing; failure to cool the meat promptly; or blood from a shot tainting the meat.

    Venison is high in food value. A 3.5 ounce serving has .74 ounces of protein, but only 126 calories and .14 ounces of fat. A serving of beef sirloin the same size on the other hand, has only .55 ounces of protein but over 288 calories and .86 ounces of fat.

    One way to overcome venison's wild flavor is to cook it in a highly seasoned sauce using ingredients such as garlic, tomatoes, onions, or herbs and spices. Be sure and trim away all the fat as it has a very strong unpleasant taste and will turn rancid rapidly.

    Methods for cooking differ with the cut. Tender cuts like the loin and rib, steaks and roasts, from young deer can be broiled or roasted. Venison is a lean, dry meat, so be sure and add butter or other fat when you roast or broil it. Less tender portions such as the neck, flank, and brisket are best cooked by moist heat such as braising, stewing or pot roasting. These are also good portions to grind into burger, sausage, or make into jerky.

    Venison toughens rapidly if overcooked or cooked at too high a temperature. Serve your venison med. rare to well done, never overdone.

    Burger is enhanced by adding beef or pork . Add the meat to the burger when grinding at a rate of about 10% - 20%. In other words, add 1 - 2 lbs of beef or pork  for every 10 lbs of venison.

    Remember, you can cook venison any way you prepare beef. Just remember not to over cook it.