Deer meat varies depending on which part of the animal you prefer. Which of the cuts of venison is your favorite?
Nearly every part of a deer can be made into a delicious meal. Here’s a breakdown of venison by part and recipe.
Stew meat is considered to be the least tender part of the animal. Therefore, slow cooking it in a stew moistens it up and brings out the flavor. The connective tissue actually keeps in moisture and prevents dryness. Check out these Top 8 Venison Stew Recipes.
Loins on any animal are usually a preferred meat because it is tender and flavorful. This is where the fillet mignon is located on beef. Here are some delicious venison tenderloin recipes.
Roasting meat helps to enhance flavors. A roast is cooked slowly in an oven. The roast part of a deer can be taken from the hindquarters. Here’s a great venison roast recipe.
Venison steak can be grilled, pan-fried, or broiled. This type of meat is cut perpendicular to the muscle fiber. Venison should alway be cooked until the internal temperature reaches 145 degrees F. Check out this delicious Pan-Fried Venison Steak recipe.
Ribs can be cooked in several different ways. Ribs can be fried, grilled, braised, roasted, or smoked. While there is limited meat on ribs, it can sometimes be the most flavorful part when prepared with skill. Here is an amazing Venison Rib recipe.
Braising the Osso Buco part of the deer makes for a flavorful meal. This part of the meat includes a “bone with a hole” which allows for even cooking throughout the meat. This section is usually 1.5-inch thick. Here’s a detailed recipe about how to prepare this part of the deer meat.
The heart is often a part that is overlooked. Prepared correctly, it can be tender and delicious like the rest of the deer. It can be prepared by grilling, baking, broiling, or slow-cooking the meat. Here is a simple and detailed recipe on cooking the heart.