When you are buying venison, Zimmern explains that it's just like buying any other red meat. "[Avoid] older meat that isn't fresh, gray or discolored meat, [and] the wrong cuts for the recipe you ...

There is a lot of connective tissue in a venison shoulder, which will make it tough until you cook it to around 210 F, when the tissue melts and becomes a beautiful, almost buttery cut of meat.

While lean cuts of venison can be enjoyed in moderation as part of a low cholesterol, heart-healthy diet, it’s best to limit your overall intake of red meat. The bottom line ...

Deer meat, a type of venison, is high in essential amino acids. ... tools, and precautions, you can get plenty of satisfying cuts of meat that can feed your family for months. Sources Update History.

And of course, the favorite cuts of venison for most hunters would be the backstrap, or loin, and the tenderloin. Both are really lean cuts of meat, but the tenderloin is – as its name suggests ...

When I get asked what my favorite venison recipe is, it’s tough to come up with just one answer. There are so many amazing cuts and ways to cook venison, I can’t pick between them all. However, one of ...

For example, here’s how long you should cook a few basic venison cuts, from backstraps to roasts. 6- to 8-inch backstrap: 2 to 3-1/2 hours at 115 degrees F 3-pound hindquarter roast: 3 to 4 ...