Venison Cuts, Characteristics, Best Uses, and Cooking Tips

Wild venison offers a wide range of cuts, each with unique textures, flavors, and ideal preparation methods. Here’s a guide to the different cuts, their characteristics, nutritional benefits, and cooking instructions:

 

Foreleg (Shank)

• Characteristics: A tough, sinewy cut that becomes tender when slow-cooked.

• Best Uses: Braising, soups, and stews.

• Cooking Tips: Slow-braise with onions, carrots, and red wine until the meat falls off the bone. Use the cooking liquid as a rich sauce.

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