With hunting season upon us the market will soon be flooded with venison; unless you are, or you know an outdoorsman, in which case the meat will come straight to you. And there could be a lot so what is the best way to store it?
We’ve mentioned before that when freezing food, air is the enemy and by removing it you protect your food against freezer burn and extend it’s longevity. We at Vacuvita recommend that you section your venison into portions and seal them in our vacuum bags. Meat stored this way will last up to three years without being ravaged by the elements.
But wait before you freeze everything! Why not make a little something first? Any recipe you would normally make with beef can be replicated with venison, but here’s one which ties in nicely with our previous blog about brining meat.
Assuming you have a lot otherwise the recipe can be adjusted.
5-10 pounds of venison
1 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup teriyaki sauce
3 cups water
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp powdered crab/shrimp boil
1 tbsp liquid smoke
Combine your ingredients in a large bowl. Cut the venison into 1/8-1/4 inch thick strips and immerse in the liquid. Cover the bowl with plastic wrap and keep it for 12 to 24 hours in the fridge. Take the meat out of the brine and let it dry for another night in the fridge. After this process arrange your venison evenly on a baking sheet and finally with your oven on its lowest temperature ‘cook’ it for 8-12 hours.
Venison is best described as having a rich earthy taste. This is because deer are the free rangest, hormone and antibiotic freeest, organic and wildest. They feed on what the forest has to offer, be it berries, or bark; mushrooms or grass. They are what they eat and it’s evident the first time you take a bite of the meat.