Fundamentals
Four Basic Tips
Anyone can prepare a restaurant quality venison dish from the comfort of your own home.
Trimming
Although our cuts have been trimmed there may be a little bit of silver skin (connective tissue) left that can be easily removed when preparing a cut.
Resting
Allow the meat to rest after cooking. This allows the juices to redistribute, as the meat finishes cooking, reaching its ideal doneness temperature. Smaller cuts will need at least 5-7 minutes and larger cuts will need at least 15 minutes of rest time.
Cutting
Cut across the grain results in a much tender, easier to chew piece of meat. Cut perpendicular to the fibers that run across the piece of meat Also, instead of cutting straight down slice the meat at an angle with your knife tilted at a 45° angle to your cutting board.
Storing
Once the meat has thawed in the refrigerator use it within 3 days.
