Venison

[norrahe]

Seems to me there are two kinds of venison, farmed and wild. Venison from an animal that has spent its life running up and down mountains is tougher and needs longer to cook, farmed venison not.

Not true, it depends on the cut of meat you are cooking and whether it has a more muscular structure.

This might explain it better.

I get wild and farmed venison and you have to understand the cut and ensure that it has been butchered properly in order to cook it appropriately. (I used to go out game shooting and my family used to be butchers and farmers and I used to be a chef).

[Cliphead]

Not true, it depends on the cut of meat you are cooking and whether it has a more muscular structure.

This might explain it better.

I get wild and farmed venison and you have to understand the cut and ensure that it has been butchered properly in order to cook it appropriately. (I used to go out game shooting and my family used to be butchers and farmers).

That's interesting. Does it need to be matured in the same way as beef?

Edit: I posted previously because wild venison that had been given to me never seemed to be as good as farmed, makes more sense now.

[norrahe]

That's interesting. Does it need to be matured in the same way as beef?

Edit: I posted previously because wild venison that had been given to me never seemed to be as good as farmed, makes more sense now.

It is advisable to hang game as you would beef and it all depends on how much flavour you would want in the meat on how long you hang it.

I for one prefer rabbit, pheasant and hare, straight away, rather than letting them hang.

You will get more flavour from wild but it will depend on what it has been feeding on. It also depends if it has been shot properly (i.e. through the heart for an instant kill), if an animal suffers then adrenalin is pumped through the body and it can affect rigor mortis and therefore have an impact on flavour, also the meat could be tougher.

At the end of the day, you have to understand, what meat you have, what cut you have, and then cook it appropriately with the right seasoning and accompaniments and rest it before eating.