Jumping Targets offers several steel shooting targets and high-powered targets, ensuring that hunters are well versed in the art of shooting. This can help a hunter make a one-time kill shot, instead of unnecessarily wounding the animal. Clean kill shots also lead to better butchering and more robust cuts.
Once a hunter gets a trophy deer, he/she may be surprised how much meat they gain from the carcass. Many hunters wonder what they can make with this abundance of venison, as this protein is not commonly available in stores. While considered a delectable delight for many chefs, venison requires proper cooking techniques to achieve full flavor. Venison is defined as a game animal, which includes deer, reindeer, roe, chital, elk and moose.
Venison is high in tryptophan, protein, zinc, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B12, iron, phosphorus and selenium. Venison is extremely low in calories, low in saturated fat and an excellent alternative protein. Venison is an extremely versatile, healthy and delicious protein!
Venison is highly perishable and should be refrigerated or kept frozen. Wild game cookbooks are becoming more popular, but there are still a scarce number on the market. This leads many hunters to misunderstand this delicate protein, not understanding how to cook it properly.
Venison steaks are best cooked rare to medium rare; otherwise, the result is extremely gamey. Ground venison is an excellent lean substitute for ground beef, and in fact is highly recommended for people diagnosed with high cholesterol. Most of the gaminess commonly associated with venison is located in the fat layer, so removing any sinewy layers and fat residue helps reduce any unpleasant tastes.
Venison jerky is a favorite among hunters, easy to make and simple to smoke. Additionally, venison can be cooked in chili, soups, made into ground patties, sausage, cut into steaks and roasts, baked, broiled, fried or grilled.
This leads many hunters to wonder what the best cuts of venison are.
- Traditional Cuts – These include steaks, roasts and other cuts used for roasting, sautéing and braising.
- Slow Cooking – The shoulder, or blade roast, and the shank are best for low-temperature braises, stews, soups and ragouts.
- Classic Cuts – Roasts and steaks are popular, with top sirloin, rump and round steaks being favorites. Another classic cut is cube steak.
- Loin and Tenderloin – This cut can remain on the rack for a spectacular culinary presentation, or cut into tender, lean steaks. It is tradition to eat the tenderloin to celebrate the hunter’s catch.
- Venison Ribs – The ribs and necks are great for stew meat, sausage and ground meat.