Venison
Reindeer meat is very lean and tender, despite the fact that reindeer have to move more than domestic cattle and have much more muscle.
The quality of venison depends greatly on how old the deer was, what it ate, and how it was killed and processed.
When can I buy it?
Farmed venison is available year-round in most countries, and wild roe deer is also available year-round. Wild deer and fallow deer are best purchased from October 21 to February 15.
How to choose meat?
Venison should be firm and richly colored. It shouldn't have a lot of fat, and what fat it does have shouldn't be yellow or crumbly.
The choice of cut of meat depends on what you are buying it for.
For frying It's best to choose the sirloin, hind leg, loin, or shoulder. All of these cuts can be boned or boneless.
For grilling, barbecuing, frying You should choose steak (filet mignon), shoulder or inner thigh.
For stewing in one piece It's best to use the thigh, shoulder, or foreleg, pre-fried in a pan. All these cuts can be boned or boneless.
For making stew or casserole Choose boneless shank or shoulder meat. Venison liver is also delicious, with a sweet flavor and a tender texture. It's great fried or used to make pâtés or terrines. Venison can also be ground into cutlets or sausages.
Venison cuts are usually sold already prepared for cooking. Tougher cuts of meat can be marinated a couple of days before eating.
Meat can be fried in hot oil until browned. The cooking time is calculated as 10 minutes per 500 g of meat. When grilling, barbecued, or broiling, the meat is quickly seared on all sides until browned, then cooked for 1 minute per side until done.
In cooking, venison can be replaced with rabbit meat if necessary.
Storage
Meat should be kept wrapped and refrigerated. If you're marinating it, cover the pan and place it on the bottom shelf of the refrigerator. It should stay there for no more than two days. Remove the meat from the refrigerator an hour before cooking to allow it to warm naturally to room temperature.
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