Venison pie | Jamie Oliver recipes (2024)

FAQs

How long does it take to cook venison? ›

Venison Rump

The rump offers a small piece of muscle, best for pot roast and stew meat.

Roast the venison for 10 minutes at 180°C. After 5 minutes turn and baste the venison, then continue to roast. If using a temperature probe, remove the venison when it reaches 50°C, place on warm plate and cover to rest for 8 mins.

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.

Cook all venison thoroughly and serve hot or very cold. Venison should be cooked to at least 165° to ensure harmful bacteria are killed. The color of the meat is not a reliable indicator of when the venison is fully cooked. Use an accurate, calibrated thermometer for monitoring the cooking temperature of the venison.

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. If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer.

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

What do you soak deer meat in to get the wild taste out? ›

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.

Venison, like most game, does famously well with sweet flavours. Mind, not too sickly, so slightly sour things tend to go best, like blackberry and redcurrant - any of the darker fruit (lighter fruit is better for lighter meat, generally speaking, so apples go nicely with pheasant, or pork).

1. Don't overcook it. The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey.

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.)

Slow and low is the secret. Anything past medium rare will automatically make them tougher to chew due to the lean nature of venison. One trick that many claim to help is to soak the meat in milk for 30 minutes before cooking. Personally I don't feel it helps much but others swear by it.

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.

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.