What is the secret to cooking deer meat that makes it so good?!
Answers: i had some once and it was the best meat i've ever tasted!
The secret isn't necessarily in the cooking. Here are some facts that you may or may not want to know about venison.
1- Deer that have run/been chased a lot before being harvested have very tough/strong meat (adrenaline induced). I've had venison that was impossible to chew up and swallow.
2 - Younger deer have more tender meat.
3 - If a buck deer is not properly cleaned and dressed, fluid from their different glands can get on the meat, making it not taste 'right'.
4 - The very best scenario: 1-shot kill, not being run, younger deer, cleaned properly.
Then, keeping the meat on ice/ice-water for 48 hours will cause excess blood to leach out and lend toward very good-tasting venison. It helps to butcher/slice it properly also.
The rest is up to the preparer/cook. There are several ways to season/cook venison, but if you start with the better meat (as above) your chances of great-tasting venison is very good.
soak it in milk first and roast it slowly yum yum
For Venison...I believe it's the slow cooking.
I used to think marinading it and spicing it was the trick when I ate it as a youngster but now it all tastes like wild meat to me. I can pick out venison in anything now.
not sure its the cooking , believe it might be the meat itself , since its wild meat . of better quality less unnatural ingredients .
low n slow kinda like barbeque. it gets most of the game taste out
I am a former chef from Canada and have cooked my share of venison, moose and other wild game, everyone who answered has a point, one other thing is it is a very lean meat, apart from it being a bit gamey if shot in the wild, it needs as the one fellow said marinating to remove some of the gamey flavour, and carrots and onions, wine and lots of aromatic spices and herbs in the marinade can help this.
When cooking it can not be overcooked as it will be dry and tough, so wrapping it in bacon, or thin slices of pork fat like uncured belly, or cubed and brasied in a stew like dish with plenty of veg, wine or beer goes well, even ground into burger form but with that you will need some ground pork or a combo of beef and pork and not lean regular with some fat.
It can take alot of seasoning so garlic, rosemary and bay leafs are essential for a flavorful dish, if you like you meat medium to medium rare that is as far as a steak item can be cooked and even then a bit of bacon or other fat just to keep it from drying out.