After spending all day leaning against an abandoned shed in the woods with just a rifle and a flashlight, my husband got his doe.
That means lots of deer burger, a few roasts and several steaks are now stuffed in our freezer to feed us cheap for a while.
I’m new to the taste of venison and really hate the way it smells when it’s browning, but my husband makes a delicious teriyaki marinade that covers the gamey taste of those deer steaks perfectly.
He leaves mine on the grill until it’s well-done. That’s how I like it. I think more rare meat has a stringy/gummy texture that is most undesirable.
I know my preference is among the minority, though.
My food microbiology professor boasted of eating his steaks near raw: As long as the steaks haven’t been pierced before cooking (which would allow any bacteria on the outside to get inside the meat), the cook only needs to sear the surface to be rid of most things that could make him sick.
Some people shy away from well-done steaks because meats cooked to high temperatures form heterocyclic aromatic amines (HAs). These HAs are thought to contribute to some types of cancer.
There is hope for the devout well-done crowd, though. Food chemists in Portugal have found that the formation of HAs is significantly reduced when beef steaks are marinated in red wine or beer for six hours before being pan-fried.
I wonder how it does with venison?