We have many great venison recipes and tips here on our website. Venison is also a great replacement for beef, pork, or lamb in all of your favorite recipes. There are some differences in cooking method, but they are simple, and by keeping these tips in mind you will end up with succulent meat regardless of the preparation method.

If you are cooking using a dry method, such as on a grill, you need to remember the low fat content in venison. While this imparts a wonderful rich flavor, it also makes it easier for the meat to dry out. You can keep your venison moist by cooking it for a shorter length of time than you would the same recipe containing other types of meat. It is also important to keep your eye on the meat at all times. Turning your back on a few small cutlets for even thirty seconds makes the difference between perfect and overcooked. Cook tender cuts of venison to no more than medium-rare.

If you are cooking using a moist method, such as braising or stewing, just follow the directions of your existing recipe, but be prepared to cook the venison a little longer than you would for another type of meat. The low heat, combined with the length of cooking time, will result in meat that can be pulled apart with a fork.

Regardless of what cooking method you use, it is important to remember that air is the enemy of your venison. If at all possible, the meat should be served as soon as it is completely cooked. This will allow the flavor and juices to be at their peak, and prevent the meat from drying out. If you have any other questions about preparing venison, we would love to hear from you at Broken Arrow Ranch.