Cooking Venison – TSP Rewind – Epi-324
Summary
Jack Spirko discusses cooking venison in this TSP Rewind episode, addressing a listener’s request for recipes and methods. He emphasizes that venison is lean red meat, advising against overcooking it to avoid a "gamy" taste, which he attributes to poor preparation rather than the meat itself. The episode covers specific techniques for steaks, stews, ground meat, sausage, and chops, including tips on adding fat, using instant-read thermometers, and utilizing the entire animal. Spirko also explains the benefits of self-processing over professional butchering to maximize cut flexibility and fl…
Topics discussed
Intro, TSP Rewind context, and deer season
Debunking 'gamy' flavor and using the whole deer
Listener questions and hunting anecdotes
Venison vs beef: fat, marbling, and cooking challenges
Two main cooking methods: fast/hot vs low/slow
Butchery: Backstrap, chops, and self-processing tips
Butchery: Rump roasts and back leg steaks
Butchery: Front shoulder and other cuts
Cooking venison steaks: searing, temps, and doneness
Making venison stew: browning, stock, and thickening
Venison burgers: mixing with pork or beef fat
Venison sausage: making and cooking links
Bacon-wrapped venison medallions
Venison roasts: pot roast style with liquid
Venison tenderloin: anatomy and cooking methods
Cooking organ meats: heart and liver
Summary, listener roast example, and duck tip
Sponsorships and support options
Bonus: Grilling wings with a sesame glaze
Outro: Song 'The River' and life philosophy
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