The father-in-law brought me 10 pounds of it this weekend. What should I do with it other than chili? I have a hard time cooking game meat w/o drying it out.
What kind of cut is it? Wild meat is usually leaner because the animal has to run for it's life and survive on it's own. It is usually more flavorful also. You can oven roast it like any other roasts. Sear it first, then into a 325 oven until it reaches the temp you want...pull at 130 for medium rare and let sit for at least 10 minutes before slicing. Cut it into smaller steak size pieces and cook accordingly. Marinate in red wine, herbs like rosemary, thyme and tarragon with garlic, olive oil, ks & p (kosher salt & pepper)....sear, return to pan with marinade and place into oven covered until fork tender. Chili, Stew, Teriyaki, grind for burgers, meat balls or meatloaf....add some pork fat to give moisture. Remember wild game is lean....not much fat....no fat = no moisture. Sear everything...undercooking is better than over cooking.
I wouldn't roast it much past 155...then let it sit. Cut the meat as thin as you can on the bias. If you want a 'shredded' result roast it until it reaches 170 or beyond. It's easier to shred meat when it it hot.
A great way to make a fall apart venision roast is to cook it in a crockpot with a pack of Ranch Dressing. The 'roast' cooks in it's natuiral juices while the dressing adds flavor. Since I found this recipe, I've never had a tough roast.
Answers
February 15, 2010
What kind of cut is it? Wild meat is usually leaner because the animal has to run for it's life and survive on it's own. It is usually more flavorful also. You can oven roast it like any other roasts. Sear it first, then into a 325 oven until it reaches the temp you want...pull at 130 for medium rare and let sit for at least 10 minutes before slicing. Cut it into smaller steak size pieces and cook accordingly. Marinate in red wine, herbs like rosemary, thyme and tarragon with garlic, olive oil, ks & p (kosher salt & pepper)....sear, return to pan with marinade and place into oven covered until fork tender. Chili, Stew, Teriyaki, grind for burgers, meat balls or meatloaf....add some pork fat to give moisture. Remember wild game is lean....not much fat....no fat = no moisture. Sear everything...undercooking is better than over cooking.
February 15, 2010
I wouldn't roast it much past 155...then let it sit. Cut the meat as thin as you can on the bias. If you want a 'shredded' result roast it until it reaches 170 or beyond. It's easier to shred meat when it it hot.
February 17, 2010
A great way to make a fall apart venision roast is to cook it in a crockpot with a pack of Ranch Dressing. The 'roast' cooks in it's natuiral juices while the dressing adds flavor. Since I found this recipe, I've never had a tough roast.
Karen