Venison pie | Jamie Oliver recipes (2024)

FAQs

What herbs go with venison? ›

Cook the deer meat to 130 degrees and remove immediately. Overcooking deer leads to dry, tough meat. Let the deer meat rest 10 to 15 minutes before serving. Allowing the meat to rest brings the natural juices back to the center of the meat.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

Hot and Fast

If the meat in question is one of the tender cuts found on a deer's loin (T-Bone, Club, Rib-Eye, Sirloin, or porterhouse steaks) or upper rump (rump roast), your job couldn't be simpler: Cook venison at high heat– the quicker the better. “Cook it no more than medium rare,” Goff says.

Aging the Deer Meat. Many people forget what may be the most important step in creating succulent, tender deer meat: aging. Aging the deer helps develop the final tender texture of venison. If you are using a processor, this step will be done for you.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies.

Is reindeer meat same as venison? ›

In current usage, the term venison is used to describe the meat of a deer or antelope. Venison comes from animals such as our native whitetail deer, reindeer, moose, elk, and several non-native animals such as red deer, axis deer, fallow deer, sika deer, blackbuck antelope, and nilgai antelope.

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

venison, (from Latin venatus, “to hunt”), the meat from any kind of deer; originally, the term referred to any kind of edible game. venison.

Step into any restaurant featuring a la chasse-themed menu, and you can expect to find classic pairings such as venison with cranberries, apples, celeriac, butternut squash, brussels sprouts or Belgium endive.

The deer-resistant herbs with these high ratings include basil, Greek oregano, rosemary, sage, and thyme. Deer keep their distance from these delicious herbs because of the plant's strong-smelling essential oils or the foliage's intense aroma.

As one of Scotland's very best chefs, Tom Kitchin knows a thing or two about putting together a great venison dish. Here he takes the ultimate prime cut – the loin – and pairs it with classic accompaniments like beetroot, celeriac purée, Scottish girolles, root vegetables, blackberries and a simple red wine jus.

Garlic salt, salt and pepper to taste. Add equal parts of Worcestershire sauce and two of your favorite steak sauces. (This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.)