Regardless of what tried-and-true recipe you plan to make, there are a handful of steps ahead of putting a flame to game that will drastically improve the final flavor of your dish. Below are five simple methods to keep in mind, along with two bonus tips, that will help ensure you plate the best-tasting venison possible.
TRIM UNTIL RUBY RED
Silver skin, fascia, fat, even patches of freezer burn—these are all both textures and flavor notes that will detract from the amazing tastes venison is meant to deliver. Yes, there are some wild-game “chefs” who will attest silver skin and fascia simply add volume to your grind, or dish overall. But who really wants to eat tissue that was connected to the hide, or connective tissue between joints?
If I eat a burger from grind that wasn’t fully trimmed, the moment I bite into a hint of silver skin, I recognize it immediately, and that downgrades the overall experience. Chances are if you have friends or relatives use the word “gamey” after eating venison you’ve prepared, it could very well be because you left on some silver skin, fascia, or fat. Deer fat doesn’t have the flavor or texture of beef fat, and it doesn’t render the same. It is very much like candlewax, more often than not, and will likely taste like the inside of an old dress shoe.
In terms of freezer burn, this will appear as gray patches on your meat. Same as getting rid of silver skin, fascia, and fat—take a sharp fillet knife and while the meat is still partially frozen, delicately trim sliver by sliver.
Also important detail: Yes, you should freezer your venison untrimmed, with silver skin, fascia, fat—all of it—left on. Doing so adds another layer between possibility of freezer burn and that precision venison.
Trimming sliver by sliver to get to a final product of ruby red is the goal. When the venison is still partially, this is easier to do, as you be more precise with the sliver-by-silver method, plus it allows you to get in the cracks of fascia and carve out. Also fun fact: If grinding, you likely want the meat partially frozen to avoid smearing while grinding.
SEASON WELL IN ADVANCE OF COOKING
Seasoning takes at least a few hours to penetrate meat. In regard to salt, it takes hours for the salt to bind to muscle fibers, which both boosts flavor and helps retain moisture during cooking. For a large top round or sirloin tip, I recommend seasoning the night before and letting the roast absorb the seasoning overnight, for upwards of 24 hours.
For those who have pre-cut 1-inch steaks, 2-3 hours ahead of cooking is ample time. I’d argue 3-4 hours is enough time for backstrap, then just an hour for formed burger patties or tenderloins.
Do note: Frozen meat will not absorb spices or salt. While admittedly I will pull a roast I plan to smoke several hours ahead of smoking (as cold, wet meat absorbs smoke better), I let it sit out at room temp for a few hours prior to seasoning. Upon seasoning, it sits for 3 hours more at room temp. The meat continues to thaw while simultaneously absorbing spices and salt, layer by layer.
And truth be told: Nothing will penetrate meat as much as salt. Granulated garlic, ground black pepper, smoke paprika—those spices might get a 1/4 inch deep. Salt, due to its chemical reaction, will continue to work its way through muscle fibers and, in in turn, bind to these muscle fibers.
KNOW HOW TO BEST MARINATE
Whether homemade or store-bought, marinades take time to penetrate meat, and for the meat to absorb the flavor. However, marinades only penetrate so deep, likely a 1/4 inch, maybe a smidge. Fun fact though: Chamber Vacuum Sealers, due to the pressure exerted about bag contents once the chamber equalizes pressure, will cause a marinade to penetrate deeper in approximately half the time. And yes, because of a chamber-vacuum sealer works, you can indeed seal liquids with it. So while traditional soak-your-venison-in-a-bowl-with-marinade will take at least 8 hours to take full effect, using a chamber vac will do double the work in half the time (read: penetrating approximately half-an-inch in 4 hours).
But keep in mind the acidity level of your marinade. If too acidic, if your venison is left in that marinade for too long, the acids will denature meat. In my opinion, there is such a thing as “too tender or soft” venison. Especially if looking to put a crust to that venison, overly acidic marinades may make this difficult.
Also, if wanting a crusty exterior, you will likely want to pat-dry your venison ahead of grilling, as dry meat always sears and caramelizes better.
GRIND FRESH
We covered this in terms of how grinding fresh results in a better burger, but grinding fresh will result in juicer ground venison. Also, you get to pick and choose what cuts to put in your grind. For example, I classify the tri-tip from a whitetail as “trim.” On beef, yes, it’s a legit-sized roast, but less so on most whitetail. And, if you’re like me, while carving up a hindquarter, after separating the main roasts, I am always left with “something” from the hindquarter. I personally label this as “hindquarter trim,” then label trim from the front shoulder accordingly.
Depending on what I am make (burger versus spaghetti, for example), I pick and choose what cuts go into my grind. I feel tacos, chili, and spaghetti benefit from more meat from the front shoulder, while a great burger may simply be that small portion of top sirloin from the hindquarter.
But let’s also be honest: Pre-ground is a lifesaver, especially when needing to cook for a family. Just grab from the freezer morning before dinner, put in fridge, then come home from work and cook—versus trimming then grinding it from whole trim chunks.
USE BETTER INGREDIENTS
You might be a hardcore hunter who tags out on at least two deer annually, but the truth is: Venison is a rare treat. Most people in this country don’t get to appreciate this valuable, healthy meat. Honor it with spending a few extra dollars on ingredients.
What this means: Buy the good olive oil. It makes a different. Buy kosher salt for seasoning. Get whole black peppercorns and use a spice grinder to grind those corns fresh but also to a semi-coarse texture. You’ll get that peppery pop when biting in, but also that texture goes a long ways. My new favorite thing: Adding a light sprinkling of coarse sea salt over carved venison slices. (This is after using kosher salt to season venison several hours ahead of time.)
BONUS: NOT TO DO
Don’t soak your venison in water of any kind. Water is a vampire for flavor. It sucks it out and denatures meat, especially tap water. Yes, I do wet brine game birds, but only wishing to draw out residual blood (those pheasant breasts peppered with shot with a modified choke from 15 yards, for example) or to mild out flavor. A wild duck breast, I feel, sometimes benefits from being taken down a notch with a wet brine, but venison is perfect as is. Don’t let water ruin that.
Any questions or comments, please reach out on Instagram: @WildGameJack