Cooking Terms and Suggestions 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Cooking Terms: Venison America provides many original recipes that have been created by our customers or the Venison America staff. We have tried to translate recipes in a manner consistent with our cooking practices and methods. All too many recipe writers use their favorite word and assume that the reader understands their meaning. Also, cooking game meat varies greatly from cooking beef and pork or other less lean products. Game Meats: Game meats are usually very lean and not marbled. This means that whatever fat is on the meat is usually on the outside of the cut or between major muscles. Unless you like a strong “gamey” taste, we recommend the removal of all excess fat, tallow and silverskin from game meats. We use good quality Olive Oils to replace the natural fat and bring out the subtle tastes of the meat. We never (I repeat) never use high heat for searing or cooking game meats. Searing, grilling and frying are best accomplished at medium-high levels. Domestic Meats: Domestic meats are usually higher in fat content and therefore are more forgiving during the cooking process. Domestic meats can endure higher temperatures, longer cooking times and more thorough cooking and still be edible. It is quite common to serve a prime beef steak well done and have the meat still tender and moist. (Don’t even try this with game meats) Little if any addition liquid need be used in cooking most domestic meats unless the recipe calls for it. Dry heat is the most often used cooking method and “flash searing” is frequently recommended. Cooking Methods: Grilling: Direct Heat: Direct Dry Heat method utilizes either a charcoal, wood, electric or gas grill. Meat is placed on the grill about 4-6 inches above or below the heat source. (We like to use the upper rack of our two-tier gas grill) Turn meat frequently to avoid creating a crusty surface. If the outside cooks too fast it will be very tough. Add a bit of wood or corncob for a nice smoke flavor enhancement. (Outdoors only please.) Use dry heat for marinated game steaks and chops and game burgers. Use for most all domestic meats unless instructed otherwise in recipe. Indirect Heat: Moist Heat method utilizes a pan of water between the heat source and the meat. We use a baking pan that is about 2 inches deep and covers the area directly under the top grill rack. (This method does not work in a grilling oven with a top heat source.) We like this method because it requires minimal attention during cooking and allows the chef time to socialize. It is also a very forgiving method that yields a moist and tender entrée. Use this method for game French Racks, roasts and thick cut chops and steaks. Dry Heat method is where the heat source is kept to the front, back or sides of the grill and not directly under the meat. Fire control is important with this method, as one must be careful not to overcook the edges our outside of the meat. Cooking times are quicker with this method but the chef better pay attention. Dry heat is best for fatty meats like beef, pork, goose and certain duck. Roasting/Baking: Roasting is usually accomplished in an oven although the more adventurous chef may want to experiment with Grill Roasting and Dutch Oven Roasting. Both Dry and Moist heat methods are used for roasting and determining which to use is usually a result of the recipe. However, we believe all birds and game should use the Moist Roasting Method Moist Roasting method entails the use of a covered roasting pan, a fair amount of liquid (about a cup) and temperatures between 225 F and 350 F. Recipes often call for meat to be uncovered for the final few minutes to achieve a browned finish. This method is best suited for birds (game and domestic), big game roasts, ribs and racks. Dry Roasting method uses only a bit of liquid in the roasting pan and is accomplished in an uncovered pan. Roasting temperatures are usually between 375 F – 425 F, which means that cooking time is greatly reduced. Dry roasting is best for meats with ample fat content such as beef, pork, goose, and certain ducks. Frying: Sautéing and Stir Frying use small amounts of hot oil (olive oil is best) to cook foods very quickly. This method is best for meats cut into thin strips but also works well for certain steaks and medallions, which are usually cut about _, inch thick. Pan Frying can be a great alternative to grilling. We often use this method when the weather forces us inside and the oven grill just doesn’t seem to wet our appetite. Prepare your meat just like you would for grilling (usually a marinade). In a heavy skillet (we use cast iron) heat about 1-_ tablespoons of good olive oil. (Remember to heat the skillet before adding the oil.) Allow oil to get very hot but not burned. Add meat. If Game meat: immediately reduce heat to medium high. Cook on 1st side for about 45 seconds and turn. Turn frequently until done. (medium–rare) If Domestic meat: sear both sides on high heat then reduce to medium high. Turn only once after searing. Deep Frying can be a treat if done properly with the correct meats. We reserve this method for turkey and waterfowl. (Ever deep-fry a whole goose?) Although the meat is submerged in hot oil it is still possible to overcook and dry out the meat. Therefore, follow your cookers instructions carefully. • Make sure oil is a high quality, we like peanut oil best. • Preheat oil to 350 F and hold at that temp for at least 10 minutes before dunking your bird. • Slowly, WE MEAN SLOWLY, introduce your bird to the hot oil. • CAUTION: Do not wear shorts or your legs will be burned by the hot oil • Choose marinades carefully. Only inject. Wipe all marinade off meat before deep-frying to avoid splatter (burns to your body) and oil contamination. • Let oil cool to “warm” before filtering and placing in containers. Refrigerate oil after using. Lasts in refrigerator indefinitely and can be used sever times before replacing.

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