Farm-raised deer are gaining a market, in addition to wild game that is commercially processed. The taste will vary depending on diet.
Younger animals will be milder in taste and are tender by comparison. A specialty butcher should know the age of the animal. As with any meat, some cuts such as the shoulder, brisket, and flank will be tougher.
When purchasing ground meats, be sure they are labeled 100% - sometimes fats or other ingredients are added for bulk.
Keep venison tightly wrapped to prevent drying; refrigerate, and use within two days. It can be frozen for six-eight months. Remove fat first as it can influence the long-term flavor of the meat. When freezing large quantities of meat, leave plenty of room for air circulation. Once frozen completely, they can be stacked.
• Always allow lean meats to rest for 10-15 minutes before serving. This will redistribute juices.
• Venison can be cooked to medium-rare (145ºF/62ºC),
but it is always wise to let meat reach an internal temperature of at
least 160ºF/71ºC. At 170º/76.6ºC, the meat is well-done.
View BigOven's venison recipes