Spicy Korean-Inspired Venison (Great Ground Venison Recipe!) (2024)

FAQs

What is the best seasoning for venison? ›

Acidic foods, like citrus juice & vinegars, brighten up the heavy flavor of venison, bring out the best tasting notes, and cut through a bit of that “gamey” flavor. I make sure to use acid in all of my marinades (it also helps to tenderize the meat), and in almost every single dish I make with deer meat.

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

"Freshly butchered venison — especially when it is in rigor mortis — will be super tough," Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.

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.

Add about 2 tbsps of fat/oil to help keep the meat moist during cooking. Once the oil is hot (starts to shimmer and smoke just slightly), add ground to the pan and spread it out using a spatula. Break into large pieces and season with a little salt and pepper. Sear, undisturbed for about 5–6 minutes or until browned.

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.

Depending on what you're planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It's purely personal preference. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful.

Choose an acidic marinade.

The buttermilk soak can serve as a marinade, but if you prefer to do a more traditional marinade, choose one that contains an acidic ingredient like vinegar, fruit juice, or wine. These acidic bases will counteract the gamey taste of the meat.

Eating venison fresh isn't recommended because of how common parasites and tapeworms are. Even in homemade jerky and fermented sausages, E. coli can stay in the deer's intestinal tract. You should steam, roast, or boil venison to 165 degrees Fahrenheit before drying.

Why is venison not popular? ›

In the United States, venison is less common at retail due to the requirement that the animal first be inspected by USDA inspectors. There are very few abattoirs which process deer in North America, and most of this venison is destined for restaurants.

The selling of legally harvested game meat is not allowed in most states today for conservation reasons that date back to the 19^th century after sportsmen and women recognized the disastrous effects of market hunting on the once abundant game found throughout much of the United States.

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.

Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature. If you're using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender.

Spices may be used to cover up the 'gamey' flavors in venison. Experiment with herbs like rosemary, marjoram, thyme and sage.

Don't Over Do It

I just usually season the deer meat the same way I would season regular beef. For example, for tacos, I just throw in a little chili powder and ground cumin and cook like normal. Same with a roast – I just season with a little salt and pepper and cook like normal.

Season just before you cook. Season with plenty of salt and freshly ground pepper just before cooking. Salt helps bring the moisture to the surface of the meat, but if you season too early the venison will dry out. Start with a hot pan, plate or grill.