Learning a bit about how to match a cut to a marinade will help you tenderize the meat and add flavor. Venison has a strong, gamey flavor that you can highlight or mask, depending on the cut and what you hope to do with it. The concept of knowing where her meat came from and how it was transformed from a living breathing creature to table fare was highly attractive this young person.Marinate the meat overnight before cooking it. The concept of hunting and harvesting her own food was very appealing to this young lady who was a self-identified locavore. The recruit was eager to learn about the health benefits of venison and very much into the concept of forging a link between herself and the foods she ate. According to my friend, the key to recruiting the new hunter was in helping her understand where venison fits into her life philosophy. She mentioned how she recruited a new hunter simply by cooking a few meals of venison for her. In the middle of wrapping my mind around the locavore concept, I had a conversation with young hunter who lives in New York City about the difficulty in recruiting new hunters. Maybe these were the kind of folks who would get the connection between venison and healthy living/eating. Farmer’s markets featuring locally produced foods in season are booming, supermarkets have special sections for locally grown foods and chemical-free natural meats are flying off the shelf at premium prices. They brought the concept to life roughly ten years ago and it has been growing in leaps and bounds ever since. These folks were referred to as “locavores” as they tried mostly to eat and buy foods from local sources. We need numbers, because no hunters means no wildlife and no more hunting. We run it (or at least we should), because our numbers are dropping precipitously. We offer to take them out to the range next summer and get them off to a good start. We tell anyone within earshot how hunting funds wildlife conservation and how good hunting is for both the hunter and the animals we hunt. We serve up a fine dish of venison and go on about how venison has fewer calories than beef and far less cholesterol, and how it’s a great source of protein and is every bit as tasty as beef. Some of us share our kill hoping that it will help bring new hunters into the fold. And it works research clearly shows that the majority of Americans support hunting (77 percent) especially when it is done for food, not sport or trophy taking. We share venison for all kinds of reasons not the least of which is to create good will toward hunters. We share it among ourselves (the hunting party) and hand it out to friends and relatives (in the spirit of community). Hunters have been sharing their venison since venison was discovered. John Hafner Share Your Perfectly-Cooked Venison with the Right People Jamie CarlsonĬuts of venison, wrapped and ready to share. Venison backstrap with bourbon sauce and potatoes. This is an old restaurant technique that has become very popular in the last few years. It’s also called a sous vide, which is a French term meaning “under vacuum.” The basic gist is that you can vacuum seal what you want to cook-meat, fish, fowl, eggs, and vegetables-and then submerge it in a water bath set to an exact temperature. For my birthday this year my buddy Shawn Bergeth got me an Anova Precision cooker. This is where fancy gadgets and good friends can be helpful. But you still run into the problem of taper: this is where the back strap is larger on one end than it is on the other and you don’t get and even cooking temp throughout the meat. Sure, I could throw a thermometer in there and monitor the internal temp of the meat and that would tell me what I need to know and get me close to exact on my 125-130 degree preference. Again, this will get me close, but depending on the size of the backtrap there is still too much room for error. A more controlled method is to sear the backstrap in a pan with butter, then move to a 350 degree oven for about 8 minutes.
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