Deer meat, also known as venison, is a lean and flavorful protein that can be enjoyed in a variety of dishes. Despite this, it is often overlooked by people in favor of the other meats on the market. This lack of knowledge and appreciation for venison has caused many to miss out on experiencing the flavors it has to offer. Here are the best cuts of deer meat and the ways you can prepare them at home!
The tenderloin, striploin, knuckle, and rump are the most tender cuts that come from deer. Deer meat is naturally gamey and tough, which turns a lot of people off from its taste. This stereotype has come to plague venison and has turned a lot of people away from trying it. However, this gaminess is only present in the venison if prepared incorrectly. If you want your venison to reach its full potential, then you need to prepare it in a slow cooker or carefully on the grill. These methods allow as much flavor as possible to remain within the cuts of the meat. It would help if you also considered adding dry rub to your deer meat to give it an extra kick.
If you want cuts of venison that strike a balance between tender and tough, then go with the eight-rib back, top round, and bottom round of the deer. These meats should be cooked rare to medium rare if you want to preserve their flavor and texture. Again, you will want to slow-cook the medium-tender cuts of your venison just as you would the tender.
Finally, the toughest cuts of venison are the flank steak and osso buco. Tough cuts of venison require a slower cooking method to bring out the flavor. So do not be shocked if you have to leave them in for an extra 2 – 3 hours to achieve your desired results. It is recommended that you ease yourself into venison with the more tender cuts. Tough cuts are only for some, and they tend to be less favored by venison enjoyers. That said, they certainly have their place in the culinary world, so do not be afraid to experiment. You may find that you love it!
What is the best-tasting part of a deer?
The inner loin and backstraps are, without a doubt, the most popular parts of a deer. The inner loin is a succulent piece of meat that requires very little in the way of extra spices to achieve the desired taste. All you will need is a little salt and pepper, and the inner loin will quickly become your favorite part of the deer.
The backstraps are a slice of very popular meat when it comes to steaks. This cut of venison is extremely lean, flavorful, and easy to cook with. If you are craving a delicious steak, then you cannot go wrong with backstraps.
It is important to remember that the quality of your venison is largely determined by the tools you use to cook it with. Make sure you have a quality slow cooker or grill and some great dry rub before beginning the process. Investing in quality equipment will enhance your dining greatly.
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