May I have some advice about cooking venison?

Yesterday we received some venison from a relative who is a hunter. Although I've eaten it before, I've never cooked it. I was wondering if anyone has any tips, recipes or advice. I have venison sausages, steak, roast and ground (sorry I don't have any more info as to exact cuts). We usually eat our meat medium-rare, should venison be cooked more? FYI, I am an experienced cook... just not with this particular meat. Thanks!May I have some advice about cooking venison?
All that we eat at my house is venison, so I have a little experience.


You can do anything with the sausage that you would do with pork or beef sausage. We use the ground venison for hamburgers, meatballs and meat loaf. Venison is usually pretty dry since it's so lean, so depending on the butcher who took care of your meat, there's probably a percentage of pork or beef mixed into the ground. If not, you might want to add a little of your own ground beef. Usually the percentage that we get is about 80% venison, 20% pork. Or 90-10.


With the steak, we always cook it rare. Otherwise, it's way too tough.


Season it like you would a regular steak.


You can pretty much use venison as a substitute for any beef dish that you like.





Good LuckMay I have some advice about cooking venison?
Cuts of venison are similar to those of mutton. The best cuts for roasting are the leg and the saddle. Steaks and cutlets are slices from the leg and loin. Other pieces, such as the flank, breast and neck should be used in stews. The flank is sometimes included with the saddle, in which case, a few pieces of celery and/or carrot may be rolled in each flank, which is then skewered underneath, close to the backbone. Venison, when roasted or broiled, is usually served rare.





Roast Leg of Venison


Weigh, wipe and trim meat


Dredge with flour and place on rack in roasting pan


Place pieces of fat in bottom of pan


Sear meat in hot oven, reduce heat and pour 1 c water in pan


Baste every 15 minutes


Roast 15 minutes per pound





I gauged hot oven at 400 and seared for 15 minutes. Lowered heat to 325, did not remove roast while oven was cooling, for remaining time


About halfway through, season by sprinkling with salt, pepper, dried tarragon and thyme
Venison Stew





This stew recipe is sure to warm you up after a cold day hunting.





Ingredients





3 pounds Venison cut into 1 inch chunks


Salt+Pepper


2 tablespoons butter


2 cups Potatoes cut into 1 inch chunks


1 cup Carrots peeled and sliced into 1/2 inch slices


1 Turnip peeled and cut into 1 inch chunks


3 Cups Beef Broth


1 Cup Water


1 Onion Chopped


1 Teaspoon chopped Garlic


3 tablespoons Flour





Directions





Heat butter in large pot and brown Venison on all sides, place Broth and Water into pot and bring to boil. Once boiling add Vegetables and garlic, simmer for 45 minutes until meat is cooked through and vegetables are tender. Mix flour with a small bit of water and add to stew, simmer until desired thickness is reached. Add salt and pepper to taste, serve with cornbread or dumplings.
Lucky you! Sounds like a nice relative to give you all that. I've had venison all my life - I have never eaten it rare like you would with beef. I would cook it to the medium well stage on the steak and roasts....because (like beef) when you remove it from the heat and let it ';rest'; it will continue cooking. And, of course, sausages and the ground is always cooked through. Tips on how to use it - I think it would be interchangeable in any recipe that you have for beef or pork.
I have a good recipe for steaks on my recipe website(listed below). Treat the meat as you would beef or pork (such as a Boston Butt). We do cook our roasts(my wife %26amp; I) and steaks med rare to med. Remember venison is very lean, and marinades and rubs work great on this meat, especially apples %26amp; their juice.

bumble and bumble