John Myers
Like lamb, it lends itself well to minty, spicy, and autumnal flavors in a way that beef doesn’t. Another word commonly attributed to venison is gamey: this refers to the musky, pungent flavor of an animal raised in the untamed wilderness instead of on a farm.
Venison steak, venison goulash, venison roast: The aromatic venison can be processed into delicious dishes. You can find out what you should bear in mind in this product information.
Worth knowing about deer
Strictly speaking, deer meat can not only come from red deer, but also from fallow deer, roe deer, or elk. All are antlers, known as deer. For venison goulash and other game recipes with venison, however, red deer is usually used. Depending on the age of the animals, the brown-red to light-colored meat resembles beef in consistency and taste but has a stronger aroma. In Germany, red deer meat is available fresh during the hunting season from June to January and imported and frozen all year round.
Purchasing and storage
The light-colored, fine-fibered deer meat from animals that are no more than one year old is particularly tender, while that of older specimens is long-fibered and lean. The back and neck are available whole and can be prepared as a roast venison, otherwise portions are usually offered due to the size of the animals. Rib and leg meat is ideal for a venison goulash or a ragout, and stews can be prepared from the shoulder meat. Venison escalopes and steaks usually come from the lower shell. The best meat from the deer is the saddle, from which fine medallions are cut. When buying, make sure that the meat does not have any blackish spots or a metallic sheen. Unpackaged fresh produce can be kept in the fridge for up to three days, vacuum-packed around four weeks – note the use-by date. You can keep deer meat frozen for around twelve months.
Kitchen tips for deer
Before you prepare venison, you should rinse the meat briefly and then pat dry. When grilling or roasting venison steaks and fillets, it’s best to cook them well through. In this way, germs and pathogens that can occur in wild animals are safely rendered harmless. If you want to prepare venison goulash, a marinade will soften the taste of game. A mixture of red wine and spices is suitable, in which you can chill the venison goulash for one to two days.
