Seeing that it is still early in the season for some who have not yet taken a deer, I thought I would add some tips to cooking venison.

• Your wild game needs to be quickly field dressed and cooled to keep the meat safe.
• Try to trim all the fat prior to cooking.  Fat will contribute to the gamey flavor.
• To make venison moist and tender, marinate using one of your favorite flavors prior to cooking.
• Venison recipes should include another form of fat.  Such as butter, oil or bacon.  This will enhance the flavor.  Let’s say you are cooking in a crockpot or slow cooker, you could add a layer of bacon strips on top. 
• You shouldn’t salt your venison prior to cooking because it inhibits browning and removes juices.
• Be sure not to overcook the meat.   Overcooking will dry out lean meats.
• If you love using your crockpot, venison is great when slow cooked.  Make sure to turn the heat to high for 1 hour prior to cooking, then set to low for the remainder.  This will keep the meat safe from bacteria.
• It is recommended that you should freeze venison jerkey for 30 days to prevent parasites in the meat.  Freezing will kill any present parasites. 

You have a great tip?  Leave us a comment! 

Enjoy your venison!