Venison is known for its distinctive flavor, and has become popular with the health-conscious due to its leanness. There are many different ways to cook venison, so we’ve brought you our top 4 tips, to make sure you get it right.

Remove the Fat

Venison fat, unlike pork or beef, does not taste pleasant, so trim off any excess and cook it with other animal fats to ensure it stays moist, and to create a more well-rounded flavor. If cooking on the grill or in a pan, once sealed, brush it with butter or olive oil, and if roasting brush with pork fat or layer with bacon.

Marinate It

Venison has a strong, gamey flavor that you can enrich or reduce, depending on your taste. Marinating the meat helps to tenderize it and add flavor. The best way to so this is to put the cut of meat and marinade in a sealed bag in the fridge overnight. Citrus-based marinades are best for reducing the gaminess of venison.

Know Your Cuts

Backstraps or tenderloin are the most desirable cuts, and can be cooked whole or as steaks, or cut into chunks for stews and stir-frys. Lower hams are perfect for roasts, and can be braised or stewed at low temperatures over a longer period of time to ensure tenderness.

Cooking Methods

Bring your meat up to room temperature around 20-30 minutes before cooking. If you plan to season your meat with salt and pepper, do it just before cooking, as salting the meat too early can draw out some of the much-needed moisture.

• Pan-fried

The best way to cook venison steaks is on a hot grill or pan. Use one to two tablespoons of olive oil, and ensure the pan is hot before adding the meat to sear it. Overcooking venison can happen very easily, and it makes it tough. It’s best to cook it rare-medium for optimum flavor and texture.

• Slow Cooking

Venison cuts suited for slow cooking include the shoulder and leg. These cuts should be cooked whole or diced, and should be browned prior to cooking. Marinate the venison before cooking it to cut through the rich flavor and help tenderize the meat.

• Stew

Venison stew is a warming winter dish. Braise some browned and cubed venison shoulder or leg with vegetables in stock for at least 5 hours in a low-medium oven. The result will be beautiful and tender meat.

• Roast

Venison is a great alternative for beef in a Sunday Roast. As it is such a lean meat, cover it with pork fat or bacon. Cook it at 392/356 Degree Fahrenheit fan assisted/gas 6 to 10 minutes for every 450g. Allow to rest for 20–30 minutes before serving.