How to Cook Venison: 3 Easy & Delicious Chef-Approved Ways

If you’re here, you’ve likely got your hands on some good cuts of venison – but are stumped on how to use them. Whether this is your first time or you’re a veteran searching for a quicker fix, let’s delve into how to cook venison in 3 simple ways.

What is Venison?

First, let’s clear it up – what exactly is venison?

The word venison is often used to refer to deer meat. However, venison can be used to describe any game animal, such as caribou, elk, or antelope. (Fun fact: the word “venison” comes from the Latin word venari, which means to hunt or pursue!). Venison can be portioned into cuts similar to beef, such as steak, roasts, stew meat, and ground meat. 

Although this blog post will mainly conflate venison with deer meat, the cooking tips about to be shared apply to all game meat.

How to Prepare Deer Meat for Cooking

Freshly harvested venison can have a stronger flavour compared to commercially raised red meat, often described as ‘gamey’. To get rid of this, soak tender cuts of meat (such as venison steak or backstrap) in buttermilk for a couple of hours or overnight. This should help tone down the venison’s flavour, draw out the blood, and help tenderize the meat. When you finally remove the meat from the buttermilk, rinse it and pat dry before cooking.

Now, what if the venison isn’t freshly harvested and has been properly processed? In that case, skip the buttermilk soak and add the thawed venison to a marinade – this will both remove the gamey flavour and add lots of mouthwatering flavour! Keep reading for some delicious marinade recipes. And if you’re feeling more low-key, simply season with salt and pepper. 

What is the Best Seasoning for Deer Meat?

Before we delve into how to cook venison, we first must know how to season it! And there are several delectable ways to do so.

Venison pairs excellently with bold herbs such as sage, rosemary, bay leaf and thyme; pungent spices (like star anise, cloves, allspice, and juniper); full-bodied red wines; apples; and dark, ripe fruit. 

Additionally, venison goes great with spicy and smoky seasonings and mustards. If you’re interested in a marinade of this profile, gather these common ingredients:

• Crushed garlic cloves¹ 

• 1 pound of butter

• Salt

• Pepper

• Fresh Oregano

• A pinch of red pepper

• Smoked paprika

Mix the seasonings together. In a liquid measuring cup, melt the butter. Then, throw the seasoning mix, melted butter, and the venison cuts into a zip lock bag. Let it marinate for four to six hours. After that, you’re ready to get to cooking!

How to Cook Venison in 3 Simple Ways

We’ve finally made it! Now that we’ve prepared and pre-seasoned our cuts, we can launch into how to cook deer meat. 

Now, although there are several ways to cook venison, the best rule of thumb is to cook steak and tender cuts hot and fast, and to cook large and tough cuts low and slow. 

Of course, that’s pretty broad, so let’s break it down. 

How to Cook Venison Tender Cuts

Tender cuts, such as venison steak or backstrap/loin, are best cooked quickly in a piping hot skillet or on the grill. After seasoning or marinating the meat, cook over medium-high heat until you achieve a nice sear on both sides. 

For the most tantalizing, tender venison, cook the meat to medium-rare or medium. Unless you’re extremely averse to a little pink in the centre, avoid cooking tender venison cuts to well-done, as the meat will become dry and tough.

How to Know When Tender Venison Cuts Are Done Cooking

A meat thermometer does wonders when cooking meat! Especially when it comes to tender cuts. Using a meat thermometer ensures that you’re cooking meat to your desired doneness and that the meat doesn’t dry out from overcooking. 

How to Cook Venison Tough Cuts 

As we’ve discussed, large, tough venison cuts are best cooked slowly on low heat to break down connective tissue. This ensures fork-tender meat – delicious! 

When it comes to roast, you can either leave the cut whole or dice it into smaller pieces for stew. With that said, let’s delve into three ways to cook tough venison cuts. 

Searing venison

Searing is one way to cook deer meat: it creates a delectable crust, adds lots of flavour and locks in moisture! Sear the meat over medium-high heat in butter or oil until you achieve a deep brown crust on all sides. This should only take around 5-10 minutes! Nice, quick, and easy, my friends.

Braising venison

Always make sure there’s enough liquid in the pot when braising venison – no one likes dry meat! But there’s a fine balance: you shouldn’t completely cover the meat with liquid, but you should use enough liquid to come halfway to three-quarters of the way up the meat. The braising liquid that you use is also pretty important. I’ll let you in on a little tip: use a combination of broth, beer or red wine, fresh herbs, and some kind of acid – such as apple cider vinegar – to help break down the connective tissue of the tough cut. 

Slow-cooking Venison

Stew is an amazing way to slow-cook venison roast. It takes less time than braising, as you’re using smaller chunks of meat that are slowly cooked in lots of liquid. I highly recommend slow-cooking your stew in the oven, but you can also make it in an Instant Pot or slow cooker!

Final Thoughts

Now, what are you waiting for? That cut of meat awaits. With this trusty guide, you’re a connoisseur on how to cook venison – trust me. Bon Appétit!