How should Venison be prepared?
Venison is a lean meat without noticeable marbling but all fat should be trimmed off as it is the fat that can have a strong taste. Because Venison is so lean, it is best when cooked quickly, over high heat. Venison is normally served rare and never well-done. Venison has a rich flavor which can be accentuated with fruit or berry sauces for variety. The modern approach to raising Venison produces a delightfully tender meat. If you are not familiar with preparing farm raised Venison, follow these helpful hints: *Venison has very little fat and there is no shrinkage. *DO NOT OVERCOOK: this will dry out the meat. *Preheat the oven, skillet, grill or barbecue before cooking. *Cook it quickly at a high heat to prevent drying out. *Brush with oil before pan-frying or grilling so it will retain its natural juices (avoid salt for the same reason). *Serve on pre-heated platter and plates to retain heat and high quality.
