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gravy, skim off the grease and use the flavorful juices. Proper care and cooking will make your venison moist, tender, and flavorful.
We have an Extension publication 458-877 “Deer Processing for the Sportsman” from the Department of Food Science at Virginia Tech that gives recommendations for handling venison from the time it is slaughtered until it is consumed. It covers field dressing procedures, sanitation, preservation, making jerky, etc. Call the Extension off for a copy.
Nutrition And Cooking
This naturally lean game meat is a good source of protein and is relatively low in fat. You don’t have to lard venison or wrap it in fat to ensure tender, juicy meat. Marinating helps tenderize tough cuts from the shoulder or neck (chuck) and adds flavor to the tender cuts from the back (ribs), lion (saddle), or rump (leg). To prevent loss of natural
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