Venison is a term used to describe the meat from any of a variety of small and medium deer species. Depending on the cut, it can be roasted, stewed, or ground into sausage. Typically venison is considered game, but it is now also farm-raised in New Zealand and elsewhere.
One useful tip when preparing venison or elk is to soak the raw meat in milk or buttermilk overnight, or at least an hour before cooking to take away some of it's gamey taste.
Venison is meat from deer, whether farmed or wild. Fresh venison will have dark, finely grained flesh which white veins of fat running through it.
Selecting and Buying
Preparation and Use
One useful tip when preparing venison or elk is to soak the raw meat in milk or buttermilk overnight, or at least an hour before cooking to take away some of it's gamey taste
Conserving and Storing
Venison is highly perishable and so should always be kept at cold temperatures, either in a refrigerator or frozen. Refrigerate the venison in the store packaging. Once cooked venison roasts, steaks and chops will keep in the refrigerator for two to three days.
To freeze use either aluminum foil or freezer paper, wrap individual pieces of venison carefully so that it is as tightly packaged as possible. It should keep frozen for between three and six months.