Preparation for venison

Venison is one of the most traditional and widely eaten species of wildlife. Early American colonists relied on deer to provide them with a source of protein that allowed them to spend long and difficult winters. As agriculture replaces hunting, domesticated meat such as beef, pork and poultry replaces venison as the main source of meat, making venison a main alternative. However, if properly prepared, lean meat of venison is more delicious than beef or other meat. Venison preparation methods is as below,

1. Use only venison that has been field-dressed correctly. After the animal is shot, the longer the meat stays on the deer body, then the harder it becomes. Choose only professional or experienced venison cut, peeled, wrapped and chilled venison. the venison should also be aged in 10-14 days for a period then this allows the meat to dry a little, reducing the gaminess, at the same time making the meat more palatable.

2. Not cool quickly. Internal bacteria quickly take over after death, expelling gas and causing the animal to swell. This is the first step in the decomposition. In warm weather, this process will accelerate. Learn how to wear deer on the spot and reach it as soon as possible. Removing these organs is the first step in cooling animals. So you will know Venison preparation methods is important to grasp, right?

3. Failure to age. I was told that aging venison on ice is a mistake, but I don’t buy it. Mercury will rise above 50 degrees for most of the deer season in my area. It’s too warm to let the deer hang up, so it’s my only choice to make them messy. I added a layer of ice to the bottom of the cooler, added my deer area to me, and covered it with more ice.

4. Trimming badly. Unlike beef fat, deer fat is not good to try. Muscles, membranes and other connective tissues also do not combine various muscle groups. Venison, whether it’s for steak or hamburger, it should be trimmed for anything without rich in red meat.

5. Too lean for Burger. Ironically, because fat needs to be cut off for the best taste, venison often becomes too thin for burgers. The patties used to bake double cheeseburgers often collapse shortly after hitting the hot grate. The solution is to add some beef or pork when grinding venison. We use cheap bacon and mix in a 5:1 ratio (5 pounds of venison per pound of bacon). It makes our patties stick together and the bacon adds a great taste.

6. Knives and Saw. The deer’s legs are held together like ours: there are ball and socket joints and connective tissue. Knowing where they are, you can use a good knife to separate the entire skin of the deer in a matter of minutes. According to Venison preparation methods, when I cleaned up a deer, I kept three sharp knives. One is dressing in the field. This will be a thick knife with a drop point for the

humerus. The other is peeling. Although it is good to have a peeling blade with an intestine hook, I have been using a long-edge fillet knife for the past few seasons and it works well.

7. Shot the wrong Deer. Old Deer is completely edible, but it is rarely the best. As Buck get older, the muscles get tougher. A complete autumn fight, rubbing, scraping and chasing the does will make old buck meat to be lean. Look forward to chewy steaks. The same thing happened to an old doe, she burned all her summer calories and produced milk to protect the deer. I often use these animals for hamburgers, sausages and so on.

 

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