5 Great Herbs to Season Venison Dishes (2024)

FAQs

5 Great Herbs to Season Venison Dishes? ›

Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

Use as a dry rub, make a tasty marinade, or season soups and stews. Ginger powder, onion powder, allspice, cumin, cinnamon, rosemary, oregano, dry mustard, oregano, curry, cayenne pepper.

Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

When people describe venison taste and texture, they often use words like rich or earthy; this is a festive-tasting meat, often imbued with hints of the acorns, sage and herbs that the deer enjoyed during its life. It's also considered to be less juicy and succulent than beef, but also smoother and firmer.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. Here's my recipe for how to cook Chili Cocoa Crusted Venison Loin. Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.

Is it better to cook venison fast or slow? ›

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

Venison: Red wines with earthy or smoky flavors big enough for the meat's taste and richness (Mourvèdre, Syrah, Pinot Noir) and strong beer (Porter, Belgian Strong Ale, Double Stout). (Elk pairs similarly.)

Wild game has a slightly stronger flavor than beef or chicken so you want to use herbs that have a stronger flavor so the game flavor doesn't overpower the herbs. Herbs to use would be: summer savory, rosemary, garlic, oregano, thyme, onions, marjoram, cumin and fresh chopped Italian parsley.

For instance, the earthy notes of rosemary and thyme beautifully complement pork and lamb, while the robust flavors of black pepper and cumin bring out the best in beef. Chicken and turkey shine with the addition of basil, tarragon, and lemon zest, while dill and parsley add freshness to fish and seafood.

Ginger is a common ingredient in marinades thanks to its uniquely spicy flavour and the fact that it contains a 'proteolytic' enzyme that naturally breaks down meat protein. Method: Add slices of ginger or ginger pulp to the surface of the beef and leave for a minimum of 2 hours.

Venison: Red wines with earthy or smoky flavors big enough for the meat's taste and richness (Mourvèdre, Syrah, Pinot Noir) and strong beer (Porter, Belgian Strong Ale, Double Stout). (Elk pairs similarly.)

Deer especially have an aversion to many herbs, so if it's deer you're looking to deter, you could also try planting sage, tarragon, lemon balm, bee balm, chives, and lavender.

I usually just add onions, garlic, and bell peppers with a little olive oil in the pan while I'm browning the meat. This gives it great flavor and then I can just throw the meat with roasted potatoes or in a taco shell.

Though it may be difficult to get the porterhouse cut off a deer, our version is made from venison loin cooked to a perfect medium-rare (or rare, if you'd like) with pungent rosemary and thyme. If you're out of loin, use steaks from the hindquarters instead. But remember that younger deer are tastier, more tender deer.