Homemade Venison Dry Rub Recipe (2024)

FAQs

What is the best seasoning for venison? ›

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Garlic salt, salt and pepper to taste. Add equal parts of Worcestershire sauce and two of your favorite steak sauces. (This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.)

You will want only a little bit of a high smoke point oil to pan sear your venison tenderloin: Too much oil or fat limits the sear. I use about 2 tablespoons of grapeseed, avocado, safflower or canola oil for this.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

I've heard some hunters say soaking the meat overnight is enough and others who prefer a week or more. This is one of the worst things to do to any animal carcass after its slaughter. Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass.

One method is to remove any excess blood from your meat. Another option is to simply soak the meat in buttermilk, salt water or water with a little vinegar or apple cider vinegar added. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste.

Many hunters suggest soaking your game meat in vinegar. However, vinegar's acidity can often dry the meat, making it especially tough. Instead, try soaking the meat in milk or even buttermilk, which will produce better results with most wild animals, especially when dealing with backstraps.

How to flavor venison? ›

If you're looking for a way to infuse more flavor into your venison steak while keeping it juicy, butter basting is a technique worth trying. In the last few minutes of searing your steak, add a few tablespoons of butter, a couple of cloves of garlic, and fresh herbs like rosemary and thyme.

So first make deep slits with a knife and insert sticks of butter, margarine or solidified olive oil to keep it moist and then brown the joint. Place in a dish with some liquid (water, wine, ale or orange juice) and braise 170ºc/ 325f/Gas Mark 3 for 2 - 2½ hours, basting frequently.

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat. In hot weather, or a backcountry situation where starting the cooling process is critical, always err on the side of caution.

Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

Aging the Deer Meat. Many people forget what may be the most important step in creating succulent, tender deer meat: aging. Aging the deer helps develop the final tender texture of venison. If you are using a processor, this step will be done for you.

Spice it Right: Employing a spice blend similar to those used in beef recipes can also help venison mimic the taste of beef. Spices such as paprika, cumin, and coriander, when used judiciously, can contribute to creating a beef-like flavor profile in venison.

You can simply pat the venison dry and season with salt and pepper before cooking, or you can marinate the cut of meat for a few hours or overnight. Personally, when it comes to venison steak and venison backstrap, I like to use a simple marinade to enhance the flavor of the venison without overpowering it.