Venison is a greatly misunderstood food source. It is perceived by hunters and non-hunters alike as being too gamey or exotic tasting to be sustainable. However, most veteran hunters know that venison – properly prepared – can be tastier than beef, pork or chicken and is an excellent source of protein as well. Not only that, but venison is lower in fat and cholesterol and higher in vitamin B6, B12, and Omega 3 fatty acids than other meats. So how do you properly prepare this delicacy so that it does not come off as gamey and unappetizing? Here are some tips for properly preparing venison so that you optimize its flavor.

 

Pick your prey wisely: Old deer can produce quality venison but they rarely produce the best tasting meat. Aim for a young, crop-fed deer if your aim is to eat your prey. Younger deer are an excellent source for steaks.

 

Start in the field: If you plan on eating your kill, you should begin preparing it as soon as you bring it down. Immediately begin dressing the deer in order to remove any possibility of tainted meat. Carefully remove the sinew, membranes and other connective tissues holding the various muscle groups together.

 

Storage: Store the carcass as soon as possible. Ideally this means refrigerating it in a cooler that is 34 – 37 degrees with 88 percent humidity in order to age your deer meat.

 

Properly age the meat: Venison should also be aged for a period of 10-14 days after being dressed out. This will reduce gaminess and result in better tasting venison.

 

Add fat: Deer fat is not tasty. In order to enhance the flavor of venison, remove it and add to it beef or pork fat when you are grinding it.

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Marinate the meat overnight before cooking it: In order to further remove any gaminess, marinate your venison overnight in Italian salad dressing or follow one of the many marinade recipes that can be found elsewhere on the Internet.

 

Don’t attempt to cook like beef: Venison is much leaner than beef. There is much more muscle fiber and connective tissue. When braising venison, cook it low and slow between 131 and 149 degrees.

 

If all these tips aren’t enough to motivate you to come to our facility, then consider that deer is only one of the prey animals we offer at our Argentina big game hunting preserve. Other game that is in abundance here includes black buck antelope, buffalo, wild sheep, goat, et al. So whether you hunt for sport or whether you intend to eat your game, we have Argentina red stag hunting and many other types of hunting including an abundance of bird species.

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