How to prepare game properly - basics

Venison strips , venison fillet , or chops ? What's the right meat for game dishes , and what types of game are there? We have a comprehensive guide for you that will teach you how to properly prepare your game cuts and which mistakes to avoid when roasting to ensure your meat is edible.

Especially when it comes to game, it's important to distinguish between different animals. There are different types of game , and therefore different meat flavors, which is why some varieties are more popular than others.

Game can be broadly divided into two categories: furred game and feathered game. Furred game includes mammals such as red deer, roe deer, wild boar, badger, fox, hare, and wild rabbit. Feathered game, on the other hand, includes wildfowl. These include wild duck, pheasant, partridge, woodcock, quail , and geese . Various birds of prey also belong to this category. Fun fact: Crows are theoretically edible – feel free to watch this video .

This variety of game offers an exquisite selection of game meat , ideal for game dishes . Among the most popular species are wild boar, deer, roe deer, and hare . A quick tip: Hare and wild rabbit are not the same. They differ in size and body structure. Additionally, they taste different and have a different meat texture. Venison is particularly popular.

Venison is characterized by its lean structure. Nevertheless, it has an aromatic flavor. There are also health benefits that make venison a popular choice. It is rich in protein, vitamins, and minerals. Furthermore, venison comes from the wild, which means the deer only consume natural food from the forest. Venison is also easier to digest than other protein sources, which can be attributed to its low connective tissue content. It is also drug-free.

It's also ideal for beginners who love game recipes . Its particularly lean texture and typical game flavor make it easy to create quick and easy dishes with this meat that are guaranteed to be delicious. Leg , fillet , or schnitzel, as well as stews and roasts, there's something for everyone. However, this requires high-quality venison .

High-quality venison is essential for proper preparation. To avoid making mistakes and buying spoiled meat, we've put together a short guide for you.

You can always recognize fresh venison by its red color. A brownish or blackish hue can indicate long storage or dehydration . Additionally, the meat has a firm texture and a slightly nutty aroma.

If the meat feels too soft or has a sweet or unpleasant odor, you should avoid it. If it's vacuum-packed, check for condensation. Excessive condensation indicates that the meat is no longer fresh. Therefore, always buy your venison from a butcher . You can ask them where the meat comes from, thus guaranteeing freshness. However, stay away from frozen goods from the supermarket.

Venison must always be kept cool. Also, during transport, ensure that the cold chain isn't interrupted for too long. It's best to take a cooler bag with ice packs with you when shopping. If the cold chain is interrupted for too long, your meat will spoil quickly. Therefore, store your venison in the coldest part of the refrigerator. This is directly above the vegetable drawer. A temperature of four to six degrees Celsius is ideal. You can also vacuum-pack the meat and freeze it. We recommend our article on proper meat storage .

Mistakes can easily occur when cooking game . Gentle cooking is usually the best option if you don't want to make any mistakes. But pan-frying will also make the meat beautifully tender, and pan-frying has other advantages. We'll explain everything to you.

Perhaps the most important tip: Always buy your venison from a butcher . This way, you're guaranteed fresh meat and can verify its origin directly. However, you should know in advance what dish you want to cook. Depending on the recipe, the recommendations for the specific venison and its cuts vary.

When buying, make sure you don't interrupt the cold chain for too long and store your meat in a refrigerator between four and six degrees Celsius, directly above the vegetable drawer. Decide in advance what you want to prepare with the meat . If you want to store the meat for a longer period, it's worth freezing it . Learn more about this here .

Always consider how you want to cook your game . There are specific cuts that are suitable for pan-frying, but also a selection that should be cooked slowly in a roasting pan. The leg and shoulder cuts are generally suitable for roasting. The shoulder also makes a wonderful stew . Pan-fry cuts, on the other hand, include the back, back fillets, or tenderloins .

Wildfowl is a specialty. You always prepare it like duck or goose . We also have a video for you on this. For beginners, we recommend choosing venison . This is particularly suitable and, thanks to its lean texture, is also very digestible. But let's get to the proper preparation.

To properly prepare venison , first bring it to room temperature for 30 minutes after taking it out of the refrigerator. If your venison is frozen, let it thaw overnight in the refrigerator. We have a comprehensive article on thawing meat. You can find it here .

You can prepare venison in several ways:

• Roasting/Grilling: Ideal for steaks or fillets . Sear the meat until crisp and then finish cooking at a low temperature.
• Braising: Perfect for leg and shoulder . Slowly cook the meat in a liquid to tenderize it. It's excellent for roasting venison in the oven or on the grill.
• Cooking: Good for shoulder . Cook it slowly as a stew or for goulash . This will tenderize the meat and keep it juicy.

Cooking times may vary depending on the preparation method. Be careful not to overcook the meat , as this will dry it out. Keep an eye on the internal temperature to ensure your meat is cooked to your desired degree. You can find a video about cooking levels here and a comprehensive article on our blog. To properly prepare game meat , you need the right seasonings .

When preparing game , the right herbs and spices are crucial to bringing out the game's flavor. Whether you're preparing wild boar, venison, deer , or pheasant and duck , the selection of aromatic ingredients is crucial. Cranberries are the most common choice. Besides mustard , pepper , and salt, there are many more.

For game , thyme, rosemary, and juniper berries are particularly suitable, lending the meat a particularly intense flavor. Allspice and bay leaves are also highly recommended. For something a little more unusual, you can try cinnamon, cloves, caraway, or cardamom. We generally recommend trying our own Burger Seasoning . Contrary to its name, this spice blend is suitable not only for burgers, but for any type of meat, including venison . But what are the recommended side dishes?

There are numerous side dishes that go well with venison or game dishes in general. However, the accompanying side dish varies depending on the recipe or dish. Here's a short checklist of ingredients that generally pair well with venison .

Venison goes particularly well with:

• Red cabbage with apples
• celery
• root vegetables
• Spätzle, noodles or dumplings
• Mushrooms
• chestnuts
• pumpkin
• potatoes
• puree
• sweet potatoes
• Berries

But there are also sauces and marinades that are particularly suitable for venison and game .

Sauces and marinades for game often determine the success of your chosen dish. It's important to know in advance that the sauce or marinade you need varies greatly depending on the preparation method.

Finding the right sauces and marinades for game always depends on your personal cooking method. A red wine sauce is often recommended for venison saddle . However, broth or game stock is recommended for venison stews. If you don't want to use red wine or broth, rubs can also be recommended for a crispy crust. Our Basic Rub is ideal for this and complements the particularly tender, low-fat venison . It's best to apply the rub before searing.

For a proper roast, you can also make sauces from other cuts of meat. Venison preparation is no different from any other type of meat. However, the cooking time is crucial. Venison leg is particularly recommended. Cook it slowly in a roasting pan. For this, you can use braised vegetables for the sauce and refine them with thyme, rosemary, and juniper berries.

For venison fillets or medallions, we recommend cranberry sauce, also with thyme, rosemary, and juniper berries. Feel free to add jam and vegetable stock to refine the sauce.

In general, either herbs or sweet, spicy varieties are suitable as a base for marinades for fresh game . This applies not only to venison, but also to deer and wild boar. The following marinade ingredients are suitable for all game meats :

1. Sweet chili

• chopped chili peppers
• Pumpkin seed or olive oil
• Honey
• salt and pepper
• chopped parsley
• chopped garlic

2. Herbs

• bay leaves
• Juniper berries
• chopped rosemary
• chopped thyme
• chopped garlic
• salt and pepper
• olive oil

Depending on the portion size of your meat and your personal preference, you'll have to determine the quantities yourself. If you need tips on preparation, feel free to check out our YouTube channel .