Cooking with Venison
December 14, 2015 | Justine Hoover
It is hunting season, so venison is a source of protein that is both inexpensive and easy to find. Unfortunately, many people do not know how to cook with venison, so it goes to waste. Venison is similar in structure and taste to beef and pork, so it can be substituted for beef or pork in most recipes. If you have it, try one of our Spend Smart.Eat Smart. recipes (Skillet Lasagna or Meatloaf) with ground venison instead of ground beef.
Here are some interesting facts on venison (source: The New Food Lover’s Companion):
- People often think of deer when it comes to venison, but venison actually refers to meat from deer, elk, moose, reindeer, caribou, and antelope.
- The quality of venison depends on many factors including the age of the animal (younger animals are more tender), what the animal eats, the time of year (fall is best), and the skill with which the animal was field dressed and transported.
- Cuts of venison are similar to cuts of pork and beef when it comes to tenderness and cooking methods. However, venison is somewhat less tender than beef or pork because the animal gets more exercise and, thus, has less fat and more muscle. For more information on cooking methods, check out this poster from Penn State University Extension on the cuts and cooking methods for venison.