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Venison is the tough meat of deer, which hunters have been eating since ancient times. Chefs consider this meat an elite delicacy, which is not available to every inhabitant. To eat this meat, you must have good health, because this is the brightest “red meat” in its properties.
Venison and hunters
Hunters were the first to discover the entire flavor spectrum of venison. The Norwegians were the first to domesticate deer 5,000 years ago. The main evidence of this is the rock paintings.
Farmers kept deers in special parks. In Medieval England, there were about 2000 of them. Already in those days, farmers kept deer not only for ducal hunting but also for eating their meat.
Over time, experts began to study the properties of deer meat. They concluded it as nutritious and fatty. It was these properties of meat that served to benefit during the general famine.
However, the high-fat content also led to an increased cholesterol level. In addition, deer are wild animals. They suffered from serious diseases that could be transmitted to humans. In modern times, deer meat is not common. It is a hobby of hunters or a delicacy in restaurants.
Chemical composition
Venison is rich in its nutritional properties. Experts consider this meat to be coarse, as it increases cholesterol, contains a lot of fat. The calorie content of raw meat is average – 154 kcal per 100 grams of the product.
However, when cooked, the caloric content increases significantly.
Deer meat contains a lot of water, protein and practically does not contain carbohydrates and dietary fiber. It creates an imbalance in the nutritional properties of the product.
Among the most common nutrients, experts distinguish calcium, selenium, sulfur, and phosphorus. The only common trace element is iron. However, it is represented in small quantities. You can find some valuable vitamins in deer meat – A, E, B1, and B12.
Beneficial properties
Experts note the following number of valuable properties of venison for health:
Improves brain activity. The rich vitamin and mineral composition promotes the activation of brain activity, develops muscle tissue, and renews the energy reserve.
It is a natural antibiotic. Animals use lichen, which gives the meat antiseptic properties. Thus, venison meat becomes a medicinal product.
Benefits for the gastrointestinal tract. Venison, despite its rather high-fat content, is absorbed by the body more easily than lamb, pork, or beef. Also, deer meat can restart the metabolic process in the body.
Reduces cholesterol levels. This is a paradox, but with proper cooking, this fatty meat can reduce the level of harmful cholesterol in the blood. This has a positive effect on the cardiovascular system and reduces the risk of heart attacks and strokes.
Releases free radicals. This is due to the high content of selenium. The released radicals protect the organs from the ingress of heavy metals.
The use of by-products. Specialists make medicines from deer antlers. These medications help strengthen the immune system, improve vision and hearing.
Benefits for weight loss. Experts say that venison is better absorbed by the body than any other meat. This is especially important for the weight loss process. The main thing is to correctly calculate the rate of protein obtained from meat.
Application in cosmetology. You can use venison not only as a food product but also as a cosmetic. Manufacturers add deer meat to creams and masks.
Possible contraindications
Experts say that despite the good digestibility of venison, there are several contraindications:
- Allergic reactions are possible for people with intolerance to meat or protein.
- The development of gout with excessive use.
- The risk of gaining excess weight when eating venison fried in oil.
- With frequent use, there is a chance of developing hemochromatosis.
- There is a risk of colon cancer when consumed more than 2 times a week.
Is it possible to eat raw venison?
Venison requires careful heat treatment. Deer is a wild animal that can carry serious diseases. If you have raised a deer on a farm and are confident in the products it consumed, you can eat deer meat raw.
However, even hunters breed deer salt and preserve deer meat.
The best way to cook a venison steak
Venison meat is tough. Professional chefs know some ways to make venison steak softer and juicier. The main stage of the cooking process is choosing the right product.
- Buy fresh or chilled venison
- Choose young meat, it contains less fiber
- Try to buy meat from private farmers
The best way to cook a steak is to fry it in a frying pan. Venison should not be covered with a lid, otherwise, the meat will be stewed, not fried.
Experts recommend constantly turning the meat over, preferably every 5-7 minutes. In the first minutes of cooking, press the steak with a knife. It will help the internal juices to clog.
How long to cook a venison steak
Each method of cooking venison requires a different amount of time.
Professional chefs differentiate them as follow:
- If you cook deer meat, it will be ready in 2-2.5 hours. A lot depends on the size of the pieces of meat. The smaller the parts, the shorter the cooking time.
- If you use a slow cooker, the cooking time will be very long. To cook deer meat in a slow cooker, you will spend 5-6 hours.
- The process of cooking meat in a pressure cooker will take no more than 1, in the microwave a little longer – 1.5-2 hours.
- If you roast a steak over an open fire, the venison will cook in 20-30 minutes.
- Extinguishing the product will take you 3-4 hours.
Venison steak seasoning
Another significant point in the preparation of venison is the right choice of spices and herbs. Professional chefs advise you to choose additions from the following list:
- garlic
- mustard
- black pepper
- chili pepper
- aromatic herbs (basil, oregano)
You can also prepare the perfect mixtures for venison steak seasonings in the following combinations:
- dried rosemary, thyme, garlic, and ground pepper
- black pepper, paprika, oregano, and dried garlic
- paprika, coriander, dried garlic, ground pepper, and dried onion
- black pepper, smoked paprika, dried rosemary, and dried thyme
- sea salt, paprika, crushed garlic, and ground pepper
What to serve with venison steaks
You can serve venison steaks with a range of dishes – baked potatoes, canned peas, fresh or pickled vegetables. You can also add venison to soups, casseroles, and stews.
The main recommendation for choosing a serving for this meat is bright taste solutions. It can be something canned, pickled, salty, or spicy.
How to cook venison steak on the stove
Frying a steak on the stove is quite simple. You have to prepare the following ingredients:
- venison
- olive oil
- basil
- salt
- pepper
Step-by-step cooking instructions:
- Put the pan to heat on a large fire.
- Brush the steaks with olive oil, add spices and seasonings. Rub the oil into the venison with your hands.
- Put the steaks in a frying pan, fry for 2 minutes on each side.
- Remove the steaks from the pan. Wrap each of them in foil.
- Fry the venison in foil for 5 minutes on each side.
How to cook deer steak in the oven
Another way of cooking venison is baking in the oven. This method is longer but quite effective. Prepare the following ingredients:
- venison (1 kg)
- thyme
- rosemary
- juniper
- granulated garlic
- refined vegetable oil (100 ml)
- salt, spices
Step-by-step cooking instructions:
- Mix spices with vegetable oil.
- Wash the venison and remove the streaks. Make several incisions.
- Brush the venison with oil and spices. Wrap it in a sheet of foil.
- Leave the venison in foil for about 12 hours.
- Preheat the oven to 200 degrees Celsius. Place the venison in foil on a baking sheet.
- The roasting time of meat is 1.5 hours. After that, remove the meat from the oven, remove the foil. Place the venison back and leave for another 15 minutes.
Venison steak marinade
Professional chefs note the need for cooking venison in the marinade. The main feature of the marinade is acid and spice. The main ingredients used to prepare the marinade are vinegar and citrus juice.
The main varieties of marinade for venison:
- Lemon marinade. You should mix 0.2 liters of lemon juice with olive oil. The pickling time is 8 hours.
- Vinegar marinade. Mix a glass of apple cider vinegar with boiled water. Add the necessary spices. The pickling time is 8-12 hours.
- Wine marinade. Mix the juice of one orange with wine. Add spices to taste. The pickling time is 8-12 hours.
Venison steak VS beef steak
Many often compare venison and beef. Both of these types belong to the “red meat”, quite nutritious and fatty. Which one is better?
- Taste. Beef has a more seasoned and noble taste. Venison has a sharper and sharper taste.
- Structure. Beef has a more delicate structure and less dense fibers. This meat does not need to be pre-marinated. Venison is denser and tougher.
- Streaks. Beef meat contains many veins that need to be removed before cooking. Venison is more homogeneous meat.
- Juiciness. Venison wins in this question because this meat is quite juicy. Beef is looser.
How do you cook venison so it’s tender?
The meat of an adult deer is quite dry. You have to choose the right cooking method to make the venison juicier. Stewing is one of the best ways to cook tender venison.
During cooking, the meat is almost completely in water, it helps the meat to retain internal juices. To make it softer, you can use alcohol – red or white wine.
What is best to soak deer meat in before cooking?
You can soak the venison before cooking. Why is this process necessary? Deer meat has a rather unpleasant and pungent smell, which can spoil the enjoyment of eating.
- First, rinse the venison, then dip it in water.
- Add a solution of salt or wine vinegar to the water.
- Soak the venison in this way for 4-8 hours. It is best to change the water several times.
- After soaking, all the pungent odors will go away.
How do you cook venison without drying it out?
Drying venison is quite simple. Several cooking methods will give the meat juiciness. The easiest and most common one will require you to do the following:
- Choose the meat of a young deer. It should be a soft red, but not a bard. Rinse it and remove all the streaks.
- Prepare the marinade for the venison. You can choose a more convenient option for you: lemon, wine, or vinegar marinade.
- Leave the meat to marinate for about 10-12 hours.
After the marinating process, you can cook meat by any method: frying, stewing, and cooking.
Is it safe to eat medium-rare venison?
If you buy steak in a store, and not from a private farm, you should pay special attention to the roasting process. You should not eat such meat raw, it may contain harmful bacteria and even dangerous infections. Is it possible to eat such medium-rare venison?
Experts say that you should not eat medium-rare venison. There is one exception – you buy meat from farmers. Such meat will be safe for your body.
Even if you eat it raw, the body will not get any harm. However, in no case should you eat undercooked venison from a regular store. You can make a difference, after preparing the marinade.
If the meat will be in the marinade for 10-12 hours, after that you can fry it to an average degree of readiness.
Verdict
Venison is exotic steak considered a delicacy in many countries. The product has a pungent smell and a fairly dense structure. Venison is rich in its vitamins and nutritional properties.
There are many ways to cook venison. Due to the sufficient hardness of the meat, you should marinate it before cooking. Choose any lemon, vinegar, or wine marinade. They are all about the same in their properties. The marinade will help a steak become more tender and juicy.