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There’s more to venison than just backstrap, tenderloin and hamburger. Venison is versatile, but it would be a mistake to expect the same results from every part of a deer. Each cut is special in its own right. The cooking suggestions below will help you get the most out of your deer.
A deer (pl.: deer) or true deer is a hoofed ruminant ungulate of the family Cervidae. It is divided into subfamilies Cervinae (which includes, among others, muntjac, elk (wapiti), red deer, and fallow deer) and Capreolinae (which includes, among others reindeer (caribou), white-tailed deer, roe deer, and moose).
Jun 16, 2024 · Deer, any of 43 species of hoofed ruminants in the order Artiodactyla, notable for having two large and two small hooves on each foot and also for having antlers in the males of most species and in the females of one species. Deer are native to all continents except Australia and Antarctica.
- Valerius Geist
- Deer are specialized herbivores. They are highly selective feeders on plant food characterized by low fibre but high protein content, toxicity, and...
- There are 43 species of deer that make up the family Cervidae. These species are divided into two fairly distinct groups, the Old World deer (subfa...
- The growing time of a deer's antlers depends on the species, but, generally, they take up to 150 days to grow, after which the velvet dies and is f...
- Antlers are the physical feature considered characteristic of deer. In all but one species of deer, males carry antlers; in the reindeer, both sexe...
- The extinct Irish elk had the largest antlers of any form of deer known—in some specimens, 4 metres (about 13 feet) across. The antlers differed fr...
- Shank. We have to start somewhere on the deer carcass, so we might as well start at the bottom. The shank is the upper part of the leg before it joins the body.
- Chuck/Shoulder. On a cow, the shoulder, or chuck, is a very versatile piece of meat. A butcher can cut steaks or roasts from the chuck, and the well-marbled flat iron steak is buried deep inside at the shoulder blade.
- Flank. Venison flank and beef flank share a little in common. It takes a bit of work to make it the best due to the connective tissues in the meat, but that doesn't mean a venison flank has no worth outside the grind pile.
- Ribs. We'd all like venison ribs to be more rewarding than they are, giving us unctuous, greasy, cartilage-laden bits of slow-cooked goodness like beef and pork do.
Dec 27, 2022 · Pan-seared venison backstrap recipe with a bourbon cream sauce. Jamie Carlson. I think it is safe to say this is most people’s favorite part of the deer. Easily grilled or fried in a pan, backstrap lends itself to quick and simple preparations.
- Jamie Carlson
Nov 22, 2019 · Deer are mammals that belong to the family Cervidae. Many of us enjoy feeding and petting them in zoos while others enjoy hunting them for their meat, skins and antlers. Other deer body parts are used in Eastern medicine. The deer possesses body parts that most other mammals have, as well.
Sep 28, 2021 · One of the most frequent questions we get from people who aren't familiar with wild game is what are the best cuts of venison? We've got a few favorites of our own and so we decided to share the best cuts, where they come from on a deer, and how to pick a good cut for your feast.
