Things You'll Need:
- Venison
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Step 1
Usually, a deer that has been hunted and killed is processed into smaller cuts than beef. While you might get a 1-pound steak out of a cow, it's not uncommon to find venison cutlets that are less than 6 ounces. This means cooking time is a lot shorter with venison.
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Step 2
Because venison has less fat, you'll need to be extra vigilant about that shorter cooking time. Venison that cooks too long is pretty unforgiving -- it's going to get dry and tough a lot faster than a beef steak left on the grill too long. You'll want to keep your venison steaks cooked no darker than medium. If you like your meat well-done, you're going to be disappointed when you try to do that to your venison steak. You'll get a far better result if you marinate your venison steak overnight in seasoning to soften it up.
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Step 3
When it comes to ground meat, nearly anything goes. Ground venison is a great substitute in spaghetti, tacos, hamburgers or any other meal that requires ground meat. However, because of venison's lower fat content, you may need to add a bit of extra fat or grease if you're browning the meat before you include it in the dish. Some people like to combine ground venison with ground pork, or use a blend of venison and beef.
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Step 4
Venison also works beautifully in a slow-cooker. Substitute it for beef in any recipe that requires the meat to sit in a liquid and simmer: stews, roasts, or meat loaves are just a few of the dishes in which you can easily switch venison for beef. Regardless of how you choose to use it, many people soon find they enjoy the taste of venison far more than they do beef, so it makes sense to substitute when you can!
