Venison 101 | An Introduction For Unfamiliar Butcher Shop Customers

Posted on: 26 July 2016

Step into your local butcher shop and you will find an array of meat choices to fill your dinner table, some of which you may not be all that familiar with, such as venison. Venison, which is harvested from various deer breeds, is a delectable red meat that is similar in density to beef but offers a much more robust flavor. If you are tempted to try venison in your own kitchen or dinner preparation endeavors, you are bound to have a few questions. Here are a few of the more common queries people have about venison when they have no experience with this type of meat.

What cuts of venison can you get at the butcher shop?

While the most preferred cut of venison is arguably the tenderloin (which is a tender strip of meat that runs along the spine of a deer), there are actually many other venison cuts that you may enjoy from the butcher shop. Venison steaks, venison quarter, and loin cuts, and venison burger all examples of cuts you can get at the butcher shop. Pretty much every cut of beef you can obtain, you can also get in venison as well.

Can you prepare venison in the same ways that you would beef?

There are many recipes for beef that can be substituted with venison instead. A few examples would be swiss steak or sauteed beef with veggies to use in fajitas. Most of the ingredients and seasonings that you use with beef work just as well with venison to support its natural flavor because their tastes can be so similar. Because venison does not have the same fat content as beef, you may find that some recipes fare better with the addition of a small amount of olive oil or butter. 

Does venison have a high fat content?

One of the most desirable traits of venison is that it is usually a leaner red meat option. Because the meat is harvested from wild animals, almost the entirety of it is low in fat content. For example, if you prepare a beef roast in your crock pot, after the roast has cooled, you will most likely have a healthy layer of fat across the top; but with venison, this is a rarity. While the fat content being lower with venison makes it a healthier alternative, it also means a difference in texture and flavor.