How To Prepare Your Venison So It Tastes Less Gamey

Preparation and flavor suggestions

Since venison pairs well with acidic and fatty flavors (a fact my mom reminded me of every autumn), Italian dressing serves as a simple and delightful marinade choice. The vinegar and oil provide a rich texture, while the herbs and spices help to mellow out the meat's gamey sharpness. My dad's jerky marinade featured Worcestershire sauce and liquid smoke, which imparted a deep savoriness while preventing the meat from becoming overly tough during the drying process. It's worth noting that all these suggestions incorporate bold, vibrant flavors. Sharp, tangy ingredients help counterbalance any potential bitterness in the venison, highlighting the more enjoyable subtleties of its taste.

One preparation I absolutely adore is venison slowly simmered with tomatoes. This rich combination consistently yields slightly sweet, earthy, and irresistibly tender meat. The heat from the slow cooker caramelizes the sugars in the tomatoes, while their acidity seeps into the venison, enhancing its flavor. As the savory juices of the venison blend with the tanginess of the tomatoes, they create a beautifully balanced and complex taste. This is why I still long for the spicy, venison-laden chilis and hearty stews I savored during my childhood.

Of course, we can't discuss venison without mentioning fruit. While tomatoes are technically a fruit, there are many sweeter varieties that also serve as excellent accompaniments for wild meats. Apples, pears, and peaches can be transformed into delicious salsas and chutneys that reveal the hidden depths of venison. Dried cranberries are another tasty option. For a hearty, comforting dish, top your venison chili with white cheddar and craisins; you won't regret it.