Deer meat is a very versatile raw material that can be processed in many different ways. With the right heat, the right seasoning and the best side dishes, you can create an unforgettable meal for your guests, so it's worth learning more about how to prepare it.
Why is it a good choice?
Venison is low in fat, high in protein and iron, and contains less saturated fat than the average beef. Because it is wild, its diet is rich in natural vegetation, which contributes to the meat's omega-3 fatty acid content. For the same reason the procurement of their meat do not require industrial animal husbandry, so their environmental footprint is much smaller.
What can we make from it?
Venison is an excellent raw material for traditional Hungarian stew. With its rich, deep flavours, it can make this dish a real delicacy. The young venison steak crumbly and juicy, ideal medium rare. It makes excellent sausages and salami, especially when smoked.
What to look out for when processing?
Deer meat has a distinct smell, but there is no smell at all. Fresh venison is dark red in colour. Avoid bright red or purple shades. As we are talking about wild animals, it is important to clean and inspect the meat thoroughly, although by today's strict standards they are free from damage and almost completely fit for cooking. The Matusz-Vad range of deer meat is available frozen from verified wild game animals and is completely foolproof.
Which flavours go best with venison?
One of the best things you can do is to with forest fruits paired with. Retrieved from blueberries, Raspberry, currants and pears are an excellent complement to the sweet and salty flavours of venison. As regards herbs thyme, or rosemary an ideal choice. She looks particularly good in juniper berries, star anise, Carnation, cinnamon, cumin and the bay leaves. If you are thinking of a side dish or sauce for chestnut sweet taste perfectly complements the gamey character of the venison, while the mushrooms and other earthy flavours (carrot, kohlrabi, cabbage, potatoes), the deep flavour harmonises well with the venison. If you want to add the finishing touches, full-bodied red wines such as Cabernet Sauvignon or Merlot are the perfect choice.
How to roast or cook venison, or the art of heat treatment
When preparing venison, it is important not to dry it out. To achieve the ideal texture and flavour, the following should be kept in mind.
Slow cooking: Venison becomes tender when cooked for a longer time at a lower temperature. This method is recommended for stews, stews or for soups.
Rest: If you have roasted venison, let it rest for at least 5-10 minutes before slicing. This way the meat will retain moisture and will not be dry.
Other options include confit, sous vide, braising and smoking.
If the ordered quantity is not consumed during a service, it is recommended to use the fresh venison within 1-2 days. If not, freezing is the best solution. Vacuum packed at -18°C or lower. In this case you can store it for up to 6-12 months.
