Venison - What is suitable for what?

Deer live in the wild, and venison meat comes from the forest, which is why it's considered very healthy. But what's the right way to prepare it? What cuts are there, and how do you prepare them? This is relatively easy to explain if you follow our guide.

Game meat tastes delicious, especially venison . Unlike pork or beef , it's very exclusive and not always available. We've put together a brief explanation of the cuts to help you prepare them.

The venison fillet is the most tender and lean cut of venison . It is found on the back of the deer . This meat represents the inner muscles of the loin . Its low-fat texture makes it ideal for pan-frying and grilling. It's also suitable for beginners because of its aromatic flavor and (similar to beef fillet ) easy digestibility.

The leg of venison is the most flavorful cut of venison . This is because it also has the highest fat content. Nevertheless, it remains a lean cut. The leg of venison can be purchased from the butcher either boned or boneless. Venison is ideal for braising , roasts, roulades, ragouts, or rolled roasts.

Goulash and schnitzel are also popular dishes made from this cut. Tip: The upper and lower sides of the leg allow you to prepare the venison leg like a Franconian Schäufele (shoulder shoulder ). Butchers also process the leg into sausages , burgers, and minced meat . The nut is also found in the leg .

Like the tenderloin, the venison loin fillet comes from the back of the wild animal . However, the venison loin fillet is the outer muscle meat. The meat is also very tender and lean. It is also often referred to as venison loin fillet . It is also suitable for beginners, as it offers the same advantages as the venison loin fillet . It is also suitable for pan-frying, grilling, and braising. Medallions from the venison loin fillet are also available.

The venison shoulder is known for its tender and juicy texture. It's also a lean cut of game . The shoulder has a very delicate flavor, which fully develops during braising. This makes it perfect for braised dishes, as well as for goulash, ragout, and other stews .

The venison loin is the most exquisite cut of the venison. It contains both the fillet and the loin . For this reason, the loin is very low in fat and particularly tender. The loin can be prepared whole. However, we recommend preparing either the loin or the loin separately. These are the most exclusive and highest-quality cuts of the animal, which is what makes it so special.

Red deer and fallow deer, or red deer and roe deer? What exactly is the difference? Is a roe deer a red deer, or is it even a wild boar? Questions, questions, and more. We'll explore this, discussing the quality of roe deer meat and offering simple cooking tips for game recipes.

Venison is especially suitable for gourmets. Its tenderness and lean texture make this fresh game meat ideal for roast venison, venison schnitzel, and other dishes. Whether as a steak or in stews, venison is a high-quality cut of meat rich in minerals and a high protein density. Because venison comes from the forest and is hunted, it is drug-free. It also contains unsaturated fatty acids.

But the benefits of venison don't end there. Wild animals only eat natural food, as they grow up and live in the wild. However, you should only buy fresh venison . Therefore , always buy your meat from a butcher and stay away from frozen products from the supermarket. This is the only way to accurately verify its origin and freshness.

Whether it's wild boar, deer, wild duck, or roe deer , there are a few things to consider when it comes to game. The most important tip: venison and roe deer are not the same. They are two different animals, even though they belong to the deer family (the cervid family). So, naturally, the meat of each tastes quite different.

Here is a brief overview of how game is distinguished in hunting language:

• Wild boar = wild boar
• Fallow deer = fallow deer
• Red deer = red deer
• Roe deer = roe deer

You should also always make sure you use fresh meat for your preparation. Therefore , always buy your game meat from a butcher and stay away from frozen products from the supermarket. This is the only way to ensure freshness, as you can easily verify the origin. Also pay attention to refrigeration and don't interrupt the cold chain for too long. Store fresh meat directly in the refrigerator above the vegetable drawer.

The general rule for preparation is: Decide in advance what kind of dish you want to cook. Not every part of wild game is suitable for every recipe. For example, if you want to prepare a wild duck, the preparation process is similar to that of a goose . We have a video here that explains everything in detail.

If you prefer to cook steaks in a pan or on the grill , we recommend using fillet . Venison fillet or loin, for example, is an excellent choice for quick frying. For roasts or braised dishes, as well as goulash and stews, you should use the shoulder or leg . These take longer to cook, but they remain extremely juicy. The internal temperature also varies from dish to dish. You can find a video on cooking times and internal temperatures here .