Archive for October 14th, 2010

Cooking Venison

Thursday, October 14th, 2010

This is Passport to Texas

Once deer season arrives freezers will be full of venison. That’s why I attended a Venison Do-It-Yourself class taught by Chef Jesse Griffiths, a hunter and chef from Austin. He says use the correct cooking method when preparing this perfect protein.

18—Either you’re going to cook it a very short amount of time or not even cook it at all—raw in the form of tartar—which is excellent. Or you’re going to cook it where it’s just got a nice brow crust on the outside, and it’s still rare or medium rare on the inside; or, you’re going to cook it at a very slow rate for a long time like a braise or a very slow roast.

Chef Griffiths says slow cooking allows fat, sinew and collagen to melt, which makes the meat juicy and tender.

15—So, braising is a good way, because it’s a moist cooking. You brown it off first, develop flavor, and then cook it in liquid. And so that keeps the moisture in there. Then cook it gently—don’t boil it—you have to get a nice simmer. Keep it in the oven. The secret is just to have patience.

Chef Griffiths also does all his own processing, because prefers to use all parts of the animal, including liver, kidneys, bones and more.

07—I think it’s just a shame to waste anything off of any animal. Especially when we put so much work into hunting.

Read about my experience in Chef Griffiths Venison DIY class—with pictures—in the October issue of Texas Parks and Wildlife magazine.

That’s our show…with support from the Sport Fish and Wildlife Restoration Program…For Texas Parks and Wildlife…I’m Cecilia Nasti.

The following recipes are not from Chef Griffiths, but tasty just the same, and a great way to use the perfect protein known as venison.

Venison Jerky Recipe
Venison Tamales