How To Use Cuts of Venison

Hind and Fore Shanks

Bone out and cut into cubes for stew meat or grind for meatloaf or deerburgers.

Round

Cut into steaks and prepare according to one of the recipes that follow (dry heat cookery), or make into Swiss steaks.

Legs

Asmall, tender leg can be roasted whole just like a leg of lamb. The meat can also be ground or made into kabob or stew meat, or cured and smoked.

Loin and rib chops

The loin is the source of the sirloin and porterhouse steaks, generally called chops. The loin and rib steaks are the best for dry heat cooking such as frying, broiling, roasting, or grilling. These cuts also make extra choice roasts.

Shoulders and Rump

A source of pot roasts (moist heat cookery). Cut to size desired. The shoulder can also be corned or boned out for stew or ground meat.

Neck

Best used for pot roasts, stew meat, or ground meat. The irregularity of the neckbone makes boning difficult, but it can be done.

Flank and Breast

The flank and breast contain a lot of meat, which is best used for soup, stews or ground meat.

(From Michigan State University Extension's "Michigan Venison" bulletin)

Recipe: Venison Goulash

This is simple, and it uses the tougher portions of venison that are usually ground into deerburger. Chuck portions are ideal.

2 pounds small white unions, sliced 4 ounces canned vegetable shortening or vegetable oil 3 pounds stewing venison, cubed 1 Tbsp. marjoram 1-1/2 Tbsp. paprika 2 cans beef broth

Noodles (if desired)

Sauté onion slices in shortening until soft. Add cubed venison and brown on all sides. Sprinkle marjoram and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and adding more warm beef broth from time to time. Gravy should be thick. Broad noodles are excellent with this gravy liberally spooned over them. Serves 8. (From Michigan State University Extension's "Michigan Venison" bulletin)

Recipe: Roasting Venison

For roasting venison in moist heat, a favorite way is to lay out a piece of aluminum foil large enough to wrap the roast. Sprinkle half of a package of dehydrated vegetable soup mix on the aluminum foil. Place the thawed roast on top of it and spread the rest of the vegetable mix on top of the roast. Wrap the aluminum foil tightly around the roast and place it in an oven preheated to 350 degrees. Cook the average 2- or 3-pound venison roast for 2-1/2 hours, until the thickest portion of the roast reaches 165 degrees. The meat will be juicy and moist. (From Michigan State University Extension's "Michigan Venison" bulletin)

Recipe: Venison Chili

Vegetable oil, margarine, or non-stick cooking spray 2 pounds ground venison 2 cloves garlic, minced 1 tsp. paprika 2 Tbsp. chili powder 1 Tbsp. salt, if desired 1 Tbsp. white pepper 1 Tbsp. diced chilis

1 quart water

Brown meat in a little oil, margarine, or non-stick cooking spray. Add seasonings. Add enough water to cover meat. Cook slowly 4 to 5 hours, stirring occasionally. Add remaining water as needed. Serves 8. (From Michigan State University Extension's "Michigan Venison" bulletin)

Recipe: Marinated Steak

Steaks 1/4- to 1/2-inch thick 1 quart vinegar 1 quart water 2 Tbsp. salt (optional) 8 bay leaves and/or

8 whole cloves

In the refrigerator, marinate steaks 12 to 24 hours in liquid made from above ingredients. Remove, drain, and rinse in cold water. Dry on cloth or paper toweling. Salt (if desired) and pepper to taste. Fry at medium heat in margarine or non-stick cooking spray. (From Michigan State University Extension's "Michigan Venison" bulletin)