Comments on: Reader’s Question: Cooking Venison

By: Holly

Holly — Sun, 17 Jan 2010 19:09:38 +0000

We always soaked venison in either buttermilk or salt water for at least an hour, best overnight. Both lower the gameyness, the buttermilk more so- at least to us.

By: Jenn @ Frugal Upstate

Jenn @ Frugal Upstate — Fri, 15 Jan 2010 14:05:05 +0000

Rachel-I personally don’t think the flavor is anywhere near as strong as goat meat. . . Your suggestion is great though-especially for folks who are used to the very mild flavor of beef and find the flavor of wild game to be unpleasant, ethnic dishes such as curries etc would do a great job of masking or balancing out the flavor.

By: Rachel

Rachel — Fri, 15 Jan 2010 13:56:21 +0000

Sounds to me a lot like cooking with goat meat. If that is the case, perhaps a good starting point would be to use it in curries and other Indian/Pakistani/Ethiopian-inspired dishes.

By: Emily

Emily — Thu, 14 Jan 2010 14:59:52 +0000

I recently acquired some ground venison mixed with buffalo, with some Worcestershire, grated cheese, minced onions, and breadcrumbs, it made delicious burgers.

By: uberVU - social comments

uberVU - social comments — Thu, 14 Jan 2010 01:02:12 +0000

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By: Robyns Online World

Robyns Online World — Wed, 13 Jan 2010 15:16:10 +0000

Lots of deer hunters in my family (not me though), so there is a variety of venison to be cooked. I would add that it depends on the cut of the venison you have too – just like as with beef or pork. The tenderloin of the venison is obviously very tender, while some of the other pieces can be much tougher. Use the same guidelines you would for beef to figure out which cuts are best cooked using which methods.

Jenn – we use milk to soak it in overnight and really like the change of the flavor.