“I’ve eaten quite a bit of venison but without heavy sauces and seasoning, it doesn’t rate 2nd best to store bought beef.”
It hasn’t been properly cooked if that’s the case. Most cuts should be seasoned lightly and seared over high heat to a max of medium rare. Tougher cuts should be braised or slow roasted.
I put up 3 gallon of canned venison stew this year and I’ll take it over beef stew any day. Then there’s the venison jerky...
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It hasn’t been properly cooked if that’s the case.
My statement included farm raised venison cooked by restaurant chefs. I never had a venison cut that rated comparably to similarly prepared beef, or elk.
I put up 3 gallon of canned venison stew this year and I’ll take it over beef stew any day. Then there’s the venison jerky...
Venison is fine for stews and jerky.
My first experience with venison I sliced thin medallions, seared them and put them on a cracker with some goat cheese and raspberry chipotle sauce. I still have people call me for the recipe.
Thawing out a venison ring bologna for snacking tomorrow.