The hind half of a deer is used to make venison steak.
In many countries, venison steaks, eaten longer than beef, are high-quality venison cut from the hind half of a venison. Deer, which are often hunted in the wild, are also farmed, especially in New Zealand and the United States. Venison is considered healthier than beef due to its low fat and high protein content. These steaks are available in the same cuts as beef steaks: rib eye, sirloin, flank steak, New York Strip, etc.
Venison steaks are available in the same types of cuts as beef.
Venison fillets can be made with any type of deer, such as red-tailed or white-tailed deer, which belong to the deer family. While wild deer are often thought of as animals, farm-raised deer tend to have less of an animal flavor. The taste of game, a strong, sometimes unpleasant taste associated with wild animals, is due to the animals’ diet, the sporadic availability of food, and even their last moments when hunted. Since farm-raised deer have regular, high-quality food sources, many believe that game flavor is less evident in farm-raised cattle.
In part because of the meaty flavor, venison steaks are often marinated before cooking. Although there are recipes that do not suggest marinating the venison steak, most do. Venison is said to take on the flavors of what the deer eats most often. For that reason, it is sometimes described as having a woody or sweet flavor.
When choosing a venison steak, it’s important to pay close attention to color. Darker meat with white fat is the best choice for flavor. This meat is younger and will be more tender and flavorful after cooking. Although venison is often hard to find in grocery stores, there are numerous places you can order it online. Many places can ship fresh or frozen fillets; fillets can generally be frozen for three to six months.
In addition to eating steaks as a main dish, venison steaks can also be cut into strips about 1 inch (2.54 cm) thick and made into jerky. Venison jerky is prepared by marinating the strips in salt and other spices overnight. The salty strips are then baked at a very low temperature for about six hours.
Venison steak can also be diced and put into stews or skewered with fruit or vegetables and cooked as skewers. They can be cut into slices to stir-fry or even fry chicken. However, the usual cooking suggestion is medium rare for best flavor.
