Can I only casserole venison?

18
Aug
2010

Depending on what cut you buy, venison can be cooked rare

The question

"I wonder if you would pass this query to Jose Souto. Jose, I have heard venison is low in fat but only know how to cook it in a casserole. Is it possible to buy it in a mince for burgers? How else could I use it? I've been told to avoid beef for health reasons and was told venison was a good alternative but need help with varying it. Natalie."

The answer

H&C blogger and game chef Jose L Souto replies: "Hi Natalie, I've just got back from a business trip aboard so only I've just seen your question. You are right about venison - it is one of the healthiest meats around and is very low in fat. A venison carcass can be broken down into what we call first class cuts and second class cuts. First class cut are the most tender joints or portions, and these include the saddle and parts of the haunches.

Joints to look for

These joints are then cut into the portions that you will see at the supermarket or at your local farm shop. These joints are:
From the saddle: cannons (the eye of the loin), chops, cutlets, racks In larger deer, loin steaks and the fillets.
From The legs: whole rumps and steaks.

All of the above can be cooked as you would a steak and to the same degree - rare, medium or well done, although the well done can turn out rather dry so I do not recommend it. All these venison cuts will work well with most of the sauces that you would pair with beef or lamb and can be cooked by grilling, BBQ, pan frying or roasting. These are what we call first class methods of cookery.

Second class cuts

Second class cuts are tougher joints that need longer slow cooking these include shoulder, neck, breast, shanks and some parts of the haunch. Most of these joints are turned into dice or mince, but the shanks can in some places be found whole and can be cooked like a lamb shank.

The minces good for burgers, sausages and to be used for any recipe the uses beef mince, so you can have venison bolognaise, lasagna and even what we like to call stalker's pie (like shepherd’s pie but without the lamb). Second class methods of cooking are braising, boiling, stewing and pressure cooking.

Do not be afraid to experiment trying recipes that call for lamb and beef and then substituting this for venison. Just use the simple guide above as to which cut to us. Remember: second class cuts take long cookery, and first class take short methods.

Another meat that's a healthy alternative to high fat meats is bison. Visit Bison.org to find out more, but all other game is very low in cholesterol too.

Hope this helps,
Jose."