Venison Cooking Hints.....
* Venison fat tastes terrible. It’s tallowy. It coats the inside of your mouth. It’s better used in the candles on your dinner table than on your dinner plate. Trim away all the fat before you prepare it.
* Venison pairs well with a variety of spice combinations. If you’ve got a buck, rub it with some chile powder and cumin. Fennel and sage work well with a doe. Cilantro, cumin, and lime juice are great on a hot day.
* Berries also pair beautifully with venison; the brightness of the fruit enhances the earthy meat. A steak with cranberry sauce is lovely. Or try blueberry barbecue sauce on a burger.
* Serve your venison very hot or very cold. Venison that is lukewarm may impart a sligthly greasey taste.
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