Why Wild Venison Outshines Beef Every Time

For those lucky enough to experience wild venison, its distinct taste and texture often render beef unremarkable in comparison.

Growing up in South Jersey, writer Kim Kelly’s childhood centered around venison, thanks to her father’s passion for hunting. For her family, venison was more than just a meal—it was a tradition and a way of life.

Unlike supermarket beef, wild venison boasts a rich, burgundy hue and a lean, gristle-free composition. Its intense flavor and low cholesterol content make it an appealing option for health-conscious eaters.

Kelly describes venison as “firm but tender,” ideal for quick cooking methods that preserve its natural juices. Overcooking can lead to dryness, so precision is key.

How to Cook Venison Perfectly

Cooking venison is straightforward. A simple marinade of oil, salt, and pepper enhances its robust flavor.

Cuts like the backstrap, equivalent to a ribeye, excel when seared quickly in a hot skillet with butter and garlic. For added succulence, wrapping venison medallions in bacon brings a flavorful, fatty balance.

Beyond the Basics: Creative Venison Dishes

From tenderloin smoked to perfection to teriyaki venison kebabs, Kelly’s family recipes showcase the meat’s versatility.

Cuts like shanks and shoulders are best suited for slow cooking or grinding for sausages and burgers, often blended with fattier meats for structure. Venison’s adaptability in dishes like stews and Bolognese ensures it remains a star ingredient.

For Kelly, venison is more than sustenance—it’s a connection to her roots and a reminder of family traditions.

“The closest I’ve ever come to heaven is biting into my dad’s smoked venison tenderloin,” she reminisces. Once you’ve savored wild venison, it’s hard to look back at beef with the same enthusiasm.

Want to elevate your cooking game with wild venison? Visit our homepage for expert advice, creative recipes, and preparation tips.