With the help of a good shipping agency Malaysia, your overseas venison will surely arrive in your country and be delivered all the way to your home. Knowing this, now comes the decision of choosing the cuts of meat you want to eat. What recipe do you plan on cooking? Do you want to eat a steak or a pot of venison and vegetables?
The general rule you could at least follow is that any tough cuts call for recipes that will make the meat more tender in the process. In stews, these cuts are chopped into cubes and chucked into the pot, shimmering slowly along with the rest of the ingredients so the flavors will also meld together.
Tenderloin
Tenderloin is the most tender and delicious meat you can eat from a deer. Butchers or hunters would likely cut this out first as they can dry out quickly if left to hang or age in a deer for some time. Salt and pepper would already be enough to season a tenderloin, and a quick hot sear with butter or fat in a pan or on a grill will serve you a delicious tenderloin steak.
Loin or backstrap
The loin or backstrap make excellent butterfly steaks and venison chops, as long as you do not overcook it. The best doneness would be medium rare, which is between 130 and 135 Fahrenheit, the equivalent to 54 to 57 Celcius.
Because the loins are riddled with silver skins, these must be trimmed out as they are tough to eat. An optimal way to cook loin is to tuck in any tapered ends of the meat and tie the entire food with kitchen twine. This allows it to be cooked evenly and maintain its round shape. Allow the juices to distribute evenly before slicing the finished meat.
Neck
Neck is best for slow cooking and is laced with silver skin and lots of fat. The idea of slow cooking is to break these down with slow, low heat. The neck is also suitable for recipes that include diced meat in cubes or shreds. Speaking of shredding, you could also use this for tacos, burritos, sandwiches, as pizza toppings and pies.
Ribs
Venison ribs are great to eat, but they are tedious to extract if you do this yourself. Ribs meat would be sourced from between the rib bones and saved for grinding or filler meat for stew, soups or so.
The easiest way to get rib meat is to just saw off the rib bones, and then braise them. Never cook venison ribs as you would for pork or beef ribs, since they tend to dry quickly. Slow cook them first until they are tender and fully submerged in liquid, then go ahead and smoke or grill them.
Shoulder or chuck
The shoulder or chuck is great as burgers, sausages, jerky, stews, roast and so on. When slow cooking, you can leave the silver skin on so your meat will gain a juicy texture from the resulting gelatin. Otherwise, you should remove them if you are grinding, otherwise your burgers won’t bind well.
Larger muscles can be made as jerky or thinly shaved pieces for recipes such as stir fry and fajitas.
