Venison is one of the most popular types of wild game meat that is derived from the deer family in North America. The deer family consists of a number of different species of deer, the most common of which is the Mule deer and the Whitetail deer. Venison is the collective term for both of these deer meats.
During the early 1900s, elk, bison, or other types of game meat were also frequently referred to as venison. However, at the turn of the century, its category name was restricted to the meat of deer of any kind. Despite being a sub-family of deer, the elk retains its own name generally as far as meat is concerned.
In spite of its leanness and gamey taste, Venison makes excellent meat for a wide range of recipes. Its texture is similar to beef and bison, however, it is much leaner than both of those meats. The taste of Venison is distinct from the taste of other heavy game and can even be likened to cooked animal liver, according to some.
Antlered Ungulates: Venison Meat
Most antlered ungulates such as deer and elk are considered to be venison meat. An ungulate is an animal that is quadruped and herbivorous. The special variety of ungulates that have antlers includes all breeds and species of deer.
Depending on where you live in the world, the type of deer you can hunt for venison is also different. Traditionally, most of the venison that comes from North America comes from white-tailed deer, mule deer, and elk. These are hunted every year during hunting season, and the meat is brought to tables all over the nation.
You can make jerky from venison by salting and drying the meat. It is one of the best methods hunters have of preserving their meat for the future. It’s true, however, that venison jerky can taste rather gamey and tough.
Venison: The Way You Cook It Matters
The way venison tastes readily will depend on the method of cooking and what recipe it is used for. One of the leading complaints about venison meat is that it is too tough and chewy. This is usually due to overcooking the meat.
Venison is denser than regular bison or domesticated beef meat. This means that any recipe that uses it will need to compliment the lean quality and heavy taste of the meat. Venison can be used in any recipe that any other wild game animal can be used in.
Some of these recipe ideas include chilis, soups, stews, burgers, tacos, jerky, and pot roasts. It is a good idea to have your favorite seasonings on hand in case you mind the taste of wild game. Seasonings that can aid in the flavor profile of venison include pepper, garlic powder, garlic salt, seasoning salt, and various herbs like rosemary or thyme.
Cooking with Venison
There are plenty of ways to cook venison so it is filling and tastes great. If you keep your venison frozen, then make sure to thaw it out and try this recipe.
- 2 lbs of venison, cubed
- 3 tablespoons of flour
- 3 tablespoons canola oil
- 1 package of fresh mushrooms, sliced
- 1 yellow onion, diced
- 1 small can of tomato sauce
- ½ teaspoon of garlic powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 tablespoon of Worcestershire sauce
- 1 small container of sour cream
- Preheat the oven to 350 degrees Fahrenheit
- Sprinkle flour over the venison cubes.
- In a large skillet, heat 2 tablespoons of canola oil.
- After the venison is well browned, remove it and set it aside to cool.
- Then add the remaining 1 tablespoon of canola oil; when hot, add the mushrooms and sauté until soft, then add the onion.
- Add the reserved venison, tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce.
- Put the casserole dish in the preheated oven, cover it, and bake it for 1 1/2 hours, stirring occasionally.
- Fold in sour cream and cook for another 30 minutes, or until the venison is tender.
There are many types of wild game meat derived from North America, including venison. The deer family consists of a number of species, the most common being the Mule deer and the Whitetail deer. These two types of deer meat are referred to as venison.
Elk, bison, or other types of game meat were also often referred to as venison in the early 1900s. At the turn of the century, however, it was restricted to deer meat only. Although it belongs to the deer family, the elk retains its own name when it comes to meat.
There is no doubt that venison is one of the healthiest meats to consume. How does venison taste and what can it be used for?
Venison is an excellent meat for a wide range of recipes despite its leanness and gamey taste. This meat has a similar texture to beef and bison, but it is much leaner. Venison can be likened to cooked animal liver, according to some, and its taste differs substantially from that of other heavy tasting wild game.
When cooking venison it is important to remember that its taste is measured by what you do with it. It is imperative not to overcook venison as it can become hard and tough, and mostly inedible.
Determining how well venison tastes will depend on how it is cooked and what recipe it is used for. There are many complaints about the toughness and chewiness of venison meat. Meat that has been overcooked usually has this problem.
Venison meat has a higher density than bison or beef. Because of this, any recipe that calls for it must complement the meat’s lean quality and heavy flavor. Venison can be used in any recipe that uses any other wild game animal.
These recipes include chilis, soups, stews, burgers, tacos, jerky, and pot roasts. If you don’t like the taste of wild game, have your favorite seasonings on hand. You can enhance the flavor profile of venison by adding pepper, garlic powder, garlic salt, and seasoning salt, as well as herbs such as rosemary or thyme.