The Only Three Ingredients You Need To Cook Venison

I’ve come to a few indelible truths for cooking perfect venison (or any red meat, for that matter): smoke adds flavor; fire adds a crust; and salt both helps retain moisture while cooking and balances our tastebuds so we will taste fewer bitter flavors and enjoy more sweet and savory notes instead.

In our country, one cannot buy wild game. While there are restaurants who advertise “wild game” on their menu, or websites that may sell “venison,” all this meat is raised domestically and fed a diet often similar to cattle or other farm-raised critters. Venison purchased from brick-and-mortar or online boutique grocers will lack the personality found in a deer that has lived, worked and fed on what the wilderness provides.

For this reason, among others, hunters should recognize and appreciate the truly special nature of every beast they kill. Yes, for those of us packing multiple freezers with deer each year, variety—in terms of recipes—becomes necessary. But for at least one cut from the animal, we owe it to ourselves, and those who gather around our table, to pay homage to how the animal lived, how it was meant to taste.

And the truth is, sometimes the simplest cooking methods make for the best-tasting venison. Even better, the methods here can be replicated in the backcountry.

GENERAL GUIDELINES FOR AMAZING VENISON

• Trimming venison of silver skin and fascia, to where mostly only ruby-red meat remains, helps eliminate any potential funky flavors while cooking.
• Venison fat rarely tastes good. I often recommend trimming off any fat.
• Salting venison at least two hours prior to cooking allows the meat to absorb the salt. This boosts flavor and the salt itself helps retain moisture while cooking.
• Smoke adheres better to cold, wet meat; so whenever possible, if smoking first, start with that combination.
• Cuts from the hindquarters, backstraps and tenderloins should be cooked to medium rare (ideally not much higher than 130° F internal temp), while most other cuts should be cooked low and slow over several hours to break down collagen and tenderize meat.
• Because venison is so lean, if cooking using the low-and-slow method, you want to introduce liquids to the meat after 2-3 hours at temps no higher than 225° F.
• Consider chopping up meat after the initial period and simmering in beef stock or a dark beer.

EASY RECIPES FOR PERFECT VENISON

Caveman Style

Best cuts for this method: Backstrap, top round or sirloin tip

Trim venison of silver skin and fascia. Liberally salt venison with kosher salt 2-3 hours prior to cooking and allow venison to cool in fridge or cooler. When ready to cook, start a wood fire. You can also use lump charcoal. When the fire is hot and has a bed of embers, add venison directly to the coals and turn for 2-3 minutes until all sides are adequately seared.

Remove and cover with aluminum foil or a lid and allow to rest for 10 minutes. Repeat the process of searing directly in the fire. Allow to rest for 10 minutes prior to carving. If cooking a hindquarter roast, repeat this process a third time prior to carving.

Reverse Sear

Best cuts for this method: Backstrap, top round or sirloin tip

Trim venison of silver skin and fascia. Liberally salt venison with kosher salt 2-3 hours prior to cooking and allow venison to cool in fridge or cooler. If smoking over an open fire, you can tie the meat with kitchen twine and then hang it with rope or twine. Make sure whatever string you choose will not break from the weight of the meat while hanging over the fire to smoke. You can also use a smoker or pellet grill.

Ideally, smoke at 200° F until the internal temp reads 108° F for backstrap, and 118° F for large hindquarter roasts. A Bluetooth-enabled meat probe, such as a Meater brand, helps with this.

Sear each side for a total of  2-3 minutes until a good crust is formed. Allow backstrap to rest 10 minutes prior to carving and serving. Allow large roasts to rest 20-30 minutes prior to carving and serving.

Smoke, Sear, Braise

Best cuts for this method: Front shoulder, shanks

Trim venison of silver skin and fascia. Liberally salt venison with kosher salt 2-3 hours prior to cooking and allow venison to cool in fridge or cooler. If smoking over an open fire, you can tie the meat with kitchen twine and then hang from rope or twine.

Smoke meat for 2 hours at approximately 200° F to add smoky flavor. Sear in open fire on all sides to caramelize meat and add a crust. Remove and allow to rest for a few minutes then carve and add to a Dutch oven or deep baking tray. Cover with either beef stock, a dark beer or both, and perhaps add chopped onions and garlic. Place in oven at 275° F for 4-5 hours, or until the meat is tender and falling apart. If cooking in the backcountry, a Dutch oven at the outside edge of the fire works best. Check every hour to make sure liquids have not evaporated. Add more stock or beer if necessary.

When done properly, there are few sensations more rewarding (and tasty) than enjoying a venison feast and reminiscing on the tales of a successful hunt. 

---