PRIME RIB OF VENISON
Prime rib is a cut that is made of hard-working muscle. The meat of a deer is leaner than the corresponding cut of. But when it’s slowly tenderized in a delicious slow-cooked stew, that doesn’t make much difference.
The gamey taste can be slightly stronger with red deer than it is with fallow deer.
Don’t worry too much when cleaning the meat. Remove anything you don’t want but keep the fat and tissue as it will give your stew a good flavor and texture.
Cooking prime rib of venison
The meat needs to take its time to become tender so slow cooking is ideal. But game needs less time than other meat, especially if you have salted it in advance. Your stew should never boil, just simmer, and maintain a temperature of 85°C.
Don’t cut the meat into too small pieces as it will shrink as it cooks. Cubes about 3 x 3 x 3 centimeters are a good size.
The basics when slow cooking game:
- Slice the meat into fairly large pieces (they will shrink as they cook).
- Salt the meat at least an hour in advance – for flavor and more tender meat.
- Brown the pieces of meat in oil and butter.
- Follow your recipe. Remember that your vegetables need less time to cook.
You’ll find more ideas for cooking game under.
Warming venison casserole with porcini mushrooms and rosemary.