Expert: Keith Patton - 3/3/2008

Question
Which is the preferred way to cook venison?

Answer
I don't know there is a preferred way.  But there are a few things to know and consider.  Venison had 30% more protein than beef and 30% less fat.  That means it dries out quicker when cooked.  Traditionally people have added fat to venison by larding or other methods.  You see fat makes meat taste more moist and appealing.
Fat makes your salivary glands kick into overdrive and even if the meat is dry, your extra saliva makes it taste more moist.

Cook venison rare or medium rare.  Any more than that and it will be dry and tough.  When meat is exposed to heat, a couple of things happen.  The muscle fibers contract.  This forces moisture called myoglobin from the cells.  This is the pink fluid most people mistake for blood.  Remember the puddles that form on top of a steak when grilling it?  That is the myglobin being forced out.  As the meat continues to cook, the protein in the meat starts to coagulate.  This is when the meat turns from red to gray.  Both processes continue until the meat is dry and gray, known as well done.  Venison gets there sooner and with less fat, it is denser and less edible.

So, depending on the cut, you can grill it or pan fry it.  A tough shoulder roast can be cooked like a pot roast, just add butter or olive oil to the pot and make a fat laden gravy to serve over the somewhat dry venison pot roast.

Tenderloin or back strap is the clutch.  Sear it in a very hot skillet, very quickly, then place it in a hot oven till the interior of the meat is around 140.  This takes timing because the meat is done pretty fast, so the rest of the meal has to be ready.  Slice the meat in medallions and serve with a currant or raisin brown gravy made by deglazing the skillet used to sear the meat with a little beef stock or boullion and the whiskey of your choice, thicken with corn starch and adjust seasoings.  A little salt, pepper and a pinch of sugar.

Making chicken fried venison is a safe bet too,  Cut some 1/2 inch steaks, then pound the hell out of them with a meat mallet of section of 2X4.  Putting them in a plastic grociery bag first lessens the mess.  This is the most effective way to tenderized meat.  Forget marinades, they don't tenderize but the outside 1/8 inch.  When you have a nice cutlet around 1/4 thick it is ready to either bread, by dredging in flour, then beaten egg and then bread crumbs and fried in olive oil in a skillet.  Or just sauteed in butter.   Serve with a nice mushroom gravy (again with butter added) and the vegitables of your choice.  Preferably something in season.  Squash, beans, greens, I like mustard greens or spinach cooked with bacon with a little fennel seed thrown in.  Maybe some potatoes or german spatzle dumplings on the side.  They top their cutlet with gravy and then a sunny side up fried egg...you have just made Venision Schnitzle Holstein.

Don't forget a good Pale Ale, like Sierra Nevada or a good amber like Anchor Steam..A tip, cold makes a hoppy beer taste more bitter.  So don't drink these more flavorful beers at budwieser temperature, they'll taste too bitter.

Keith