Wild Things

If you’re lucky enough to know a hunter who will share the season’s catch of elk or venison with you, then you get the glories of ultraflavorful game meat. You can adapt recipes for lamb or beef to cook the steaks, but it’s critical not to cook them beyond medium rare; the meat’s very lean and will become tough if cooked longer. Venison loin (called backstrap) is perfect cut into medallions and quickly seared in cast iron or on a hot grill. For tougher cuts such as shoulder, slow braises such as daubes are a good choice. captbob recommends marinating elk and venison in red wine and cider vinegar before cooking, saying the vinegar sweetens the meat and does away with any lingering funkiness.

Board Link: Help! I’m marrying a hunter…

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