Venison Wellington | Jamie Oliver venison recipes (2024)

FAQs

How do you cook venison so it's tender? ›

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.

Areas for working muscles include the shoulder and leg muscles. Working cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat.

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.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

People have been soaking venison and other proteins in milk or buttermilk for years. The claim is that the acidic or low ph level helps to break down the tissue to tenderize the meat while also ridding the meat of a powerfully “gamey” or wild/iron-like flavor.

Venison silver skin, fat, ligaments, and other undesirable parts of a deer that aren't muscle don't taste very good. Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

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.

Marinades are one of my favorite ways to tenderize venison. For an excellent marinade, you will need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and herbs and spices of your choice.

How to season venison to taste like beef? ›

Use ingredients like red wine, garlic, onion, and herbs such as rosemary and thyme to infuse the meat with flavors that are reminiscent of beef. Acidic components in the marinade also help tenderize the meat, making it more similar to the texture of beef.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor. This marinade could include ingredients like red wine, vinegar, olive oil, and various spices.

Deer meat, also known as venison, is often soaked in a marinade before cooking to help tenderize the meat and reduce any gamey flavor. This marinade could include ingredients like red wine, vinegar, olive oil, and various spices.

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.

Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first. Marinating is not necessary with our tender venison but if you do then it will add extra flavour.