Venison steaks are a high-quality, low-fat, and high-protein alternative to beef. They can be made from wild or farm-raised deer, and are often marinated due to their gamey taste. When choosing venison, look for darker meat with white fat for the best taste. Venison can also be made into jerky or used in various dishes such as stews or shish kebabs.
Eaten longer than beef in many countries, venison steaks are high-quality venison cut from the back half of a deer. Often hunted in the wild, deer are also raised on farms, particularly in New Zealand and the United States. Venison is considered healthier than beef due to its low fat and high protein content. These steaks come in the same cuts as sirloin steaks: rib eye, sirloin, flank steak, New York strip, and so on.
Venison steaks can be made from any type of deer, such as red or white tail, which belongs to the cervid family. While wild deer are often considered wild, farm-raised deer tend to have less taste. Wild taste, a strong, sometimes unpleasant flavor associated with wild animals, is due to the animals’ diets, the infrequent availability of food, and even their last hunting moments. Because farm-raised deer have regular, high-quality food sources, many believe that the gamey flavor is less prominent in farm-raised stock.
Partly due to the gamey taste, venison steaks are often marinated before cooking. While there are recipes that don’t suggest marinating venison steak, many do. Venison is said to take on the flavors of what the deer most frequently eats. For this reason, it is sometimes described as having a woody or sweet taste.
When choosing a venison steak, it’s important to pay close attention to the coloring. Darker meat with white fat is the best choice for taste. This meat is younger and will be more tender and flavorful after cooking. While venison is often hard to find in grocery stores, there are numerous places where it can be ordered online. In many places it is possible to ship fresh or frozen steaks; steaks can typically be frozen for three to six months.
In addition to eating steak as a main course, venison steaks can also be cut into strips about one inch thick and made into jerky. Venison jerky is made by marinating the strips in salt and other spices overnight. Then the salt strips are cooked at a very low temperature for about six hours.
Venison steak can also be diced and stewed or skewered with fruit or vegetables and cooked as a shish kebab. They can be sliced for stir fry or even fried chicken. The usual suggestion for doneness, however, is medium rare for best flavor.
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