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Questions tagged [venison]

Venison is the meat of antlered animals such as deer, moose, elk and caribou.

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How should I deal with blood released while thawing meat in the refrigerator?

Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of blood. I have a few questions here: It hasn't…
mfg
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Is eating road kill a health-hazard?

I read this recent news story about a Kentucky Chinese restaurant dragging road kill into their restaurant and the town became skittish and shut the restaurant down. Is eating road-killed venison a health hazard? What is the difference between a…
Cynthia
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Is the "gamey" taste of venison just a polite name for "rotten"?

I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It takes time to haul it from the woods, then drive…
Brent
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How can I reproduce a "gamey" flavor?

I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of the kids who enjoyed the meat (I guess I have…
JJ Caldwell
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Cooking moose meats

Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when cooking moose?
dassouki
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Is it safe to eat venison tartare from an animal that was harvested in the wild?

I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a local deer farm. There was no mention regarding meat that was harvested in the wild. Deer…
steelersquirrel
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Do you cook in oven before dehydrating venison jerky to kill possible bacteria?

I am getting mixed advice on preparing venison jerky at home. Some people/sites advise to cook venison to internal 160 degrees in oven prior to dehydrating to kill any potential bacteria that may be present. Please advise who does/does not cook…
Snshyne
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Spongy ground venison

How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same spongy, tasteless flavor — almost what I would expect tofu to have, if I ate tofu! Is…
Beverly
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Bean selection for a chili recipe

I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them…
mfg
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Cooking techniques for venison neck

I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not simply grind it into sausage. I am assuming this cut has a lot of connective tissue, so I…
RunThor
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Cooking tips for elk sausage

I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than other meats, so presumably the cooking (grilling?) time would be a lot less. Is there any…
Doug
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How to cook fallow deer ribs?

Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °C = 167 °F and they where amazing! Done the same with fallow deer ribs, and they came out so…
lowtoxin
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Marinating venison?

I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct process of doing this or what should i use?
DnrDevil
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Help with a chili recipe: need help on fruit/sweet selection

Follow up to Bean Selection I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread to this about deciding on a bean. Thanks to @justkt 's suggestion i am keeping it simple…
mfg
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How should I prepare venison hind leg sous vide?

I have a piece of venison I want to cook. The package says "hind leg". It is a 1kg piece without bones, in a rather round shape. I want to use sous vide on this piece, but I am not sure what time/temperature should be used. I have searched many…
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