What causes the gamey taste in deer meat?
Deer meat can sometimes have a strong, gamey flavor, especially from older deer. This gamey taste comes from the wild diet and high levels of exercise wild deer get. Their muscles contain more myoglobin than domestic livestock, which contributes to the unique flavor. The adrenal glands also produce strong-tasting hormones when deer are stressed during hunting season. Young deer under 1 year old tend to be the most mild tasting.
Should you soak deer meat before cooking?
Many cooks recommend soaking deer meat in milk or buttermilk for 30 minutes to an hour before cooking to help mellow the flavor. The milk proteins bind with the gamey compounds and then rinse away, leaving a milder taste behind. Just be sure to pat the meat dry before cooking so it browns properly.
What ingredients help cover strong flavors?
Using lots of aromatic vegetables, herbs and spices is key to masking the gamey edge. Onions, garlic, bell peppers, chili peppers and hot sauce add lots of flavor. Chili powder, cumin, oregano, basil and cilantro also help season the dish. Tomato products like diced tomatoes or tomato sauce contribute acidity and sweetness. Better Than Bouillon or beef or chicken stock bases enhance the savory umami flavors. A dark beer or red wine can round out the flavors too.
What’s the best way to cook deer for chili?
Browning the deer meat well will help mellow and blend its flavor. Cut the venison into small 1/2 inch cubes to increase the surface area. Sear the cubes in batches in olive oil over high heat until well caramelized. Let the meat rest before adding to the chili. This helps retain the juices when it simmers in the sauce.
Choose venison shoulder or leg cuts like chuck or round rather than loin cuts for stews. The connective tissues in the shoulder and leg cuts break down into gelatin and keep the meat tender during long cooking times.
Tips for browning deer meat
– Pat venison dry before browning
– Use a heavy pan like cast iron
– Allow the pan and oil to fully preheat
– Sear cubes in batches without overcrowding
– Let the meat develop a nice brown crust before turning
Deer Chili Recipe
This flavorful venison chili recipe uses lots of spices, tomatoes and beer to make the deer meat taste tender and delicious.
Ingredients:
– 2 lbs cubed venison shoulder or leg meat
– 3 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeno pepper, seeded and diced
– 2 tablespoons chili powder
– 1 tablespoon cumin
– 1 teaspoon oregano
– 1/2 teaspoon cayenne pepper
– 1 (28 ounce) can crushed tomatoes
– 1 (15 ounce) can kidney beans, drained and rinsed
– 1 bottle dark beer
– Salt and pepper to taste
– Shredded cheddar cheese, sour cream and green onion for topping
Instructions:
1. Pat venison cubes dry and sear in batches in a large Dutch oven with the olive oil over high heat until well browned on all sides, about 2-3 minutes per batch. Set aside.
2. Add the onions, garlic, bell pepper and jalapeno to the pot and cook for 5 minutes until softened.
3. Stir in the chili powder, cumin, oregano and cayenne and cook for 2 minutes.
4. Add the crushed tomatoes, beans, beer, browned venison and any accumulated juices.
5. Bring to a boil, then reduce heat and simmer uncovered for 1 1/2 hours.
6. Season to taste with salt and pepper.
7. Serve deer chili topped with shredded cheese, sour cream and green onions.
What cuts of deer work best for chili?
The best deer meat cuts to use for chili are:
| Cut | Description |
|---|---|
| Shoulder | Well-exercised area with more flavor. Good for stews. |
| Leg (round/hindquarter) | Leaner meat that’s moderately tender when braised. |
| Neck | Very flavorful cut good for slow cooking. |
Avoid loin cuts like backstrap or tenderloin which become overcooked. Use tough cuts from the shoulder, leg or neck. Their connective tissue breaks down into tender gelatin.
What mistakes should you avoid when cooking deer chili?
Some common mistakes to avoid when making venison chili include:
– Not browning the meat – Browning is essential for flavor and tenderization.
– Under-spicing – Deer needs lots of seasoning, so don’t be afraid to layer on spices, herbs, garlic, onions and hot peppers.
– Overcooking the meat into tough, dry chunks – Cook just until tender, checking at 1 1/2 hours.
– Not using tomatoes – Acidic tomatoes help tenderize and give sweetness. Use tomato sauce, crushed tomatoes or rotel diced tomatoes.
– Not letting flavors mingle – Make it a day ahead so all the ingredients can blend together.
– Skimming fat – Keep the fat in for moisture and flavor. Ladle from the top when serving.
What are some serving suggestions for deer chili?
To make your venison chili even more flavorful, tasty toppings include:
– Shredded cheddar or Monterey Jack cheese
– Sour cream or Greek yogurt
– Chopped raw onions
– Diced avocado
– Tortilla chips or cornbread
– Jalapenos
– Cilantro
– Lime wedges
– Hot sauce like Tabasco
The cool, creamy textures contrast nicely with the hearty chili. Crunchy tortilla chips or sweet cornbread also complement it well. Adjust spice levels by adding hot sauce and extra jalapenos to taste at the end.
Conclusion
Deer chili can be delicious when cooked properly to tenderize the meat and build robust, complementary flavors. Browning the venison well and braising it slowly in a tomato-based chili with lots of aromatics creates a tasty dish. Using flavorful cuts like shoulder along with chili power spices and toppings takes away any gaminess. With the right techniques and ingredients, you can make a hearty venison chili your whole family will love.