FOOD NEWS
The Most Important Seasoning Tip When Cooking Venison Steaks
By Carolyn Jenkins
While steak lovers may be quick to salt a filet or t-bone, over-salting venison is a recipe for disaster. Dryness is a common adversary to meat, and salt is often the catalyst.
As venison is already a lean cut of meat, heavy salting can turn the flavorful meal into something you can't sink your teeth into.
Because venison cooks quickly on high heat, you should incorporate the salt after it's been cooked to control your salt intake and not compromise the meat's tenderness.
There is also the option of using a marinade prior to cooking, which will give the venison more opportunity to stay moist and still allow for the addition of salt.
While cooking the venison, you should add alternative fats, like butter, tallow, or lard, along with some garlic and herbs to help keep the moisture and encourage flavor.