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Flavoring Techniques

Tips for Seasoning Venison

While Axis Venison is naturally delicious, these techniques will guarantee a crowd-pleasing meal.

Dry Salt Brine
One of the best ways to flavor and tenderize a piece of meat before cooking is to salt it liberally and then let it rest uncovered on a rack in the refrigerator for at least an hour or overnight so that the surface moisture can evaporate, resulting in a flavorful crust with a juicy, tender center. The salt will lock in the moisture to help avoid over-cooking.
Marinating
Marinating is a great way to tenderize your meat while adding surface flavor and aroma. The three essential components to start with are acid, oil, and aromatics. Smaller, more tender cuts marinate for at least 30 minutes but no longer than 12 hours. Larger, tougher cuts marinate for at least 2 hours but no longer than 24 hours.


Our Go-To Marinade: Olive Oil, Lemon Juice and Zest, Fresh Garlic and Rosemary, Red Chili Flakes, Hawaiian Sea Salt, and Fresh Black Pepper.
Dry Rub
If short on time, a quick and easy way to add flavor is by using a savory blend of salt, spices, and herbs and massaging it into your steak right before cooking. Or leave to marinate overnight in the refrigerator to help further flavor and tenderize the meat.


Our Go-To Rub: Hawaiian Sea Salt, Fresh Black Pepper, Cumin Seeds, and Chili Powder.
Butter Basting
Basting is a technique used while cooking a steak to infuse more flavor into the meat while keeping it juicy. In the last few minutes of searing your venison steak add a few tablespoons of butter and aromatics. Carefully tilt the pan and continuously spoon the melted butter over the steak until it has reached the desired doneness.
Cooking Oils
An animal fat like Lard or Tallow, Grass-fed Butter (Kerry gold is a great one), Ghee Butter, Olive Oil, and Avocado Oil.
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