All about Venison cuts and uses
Venison is a meat that was relatively unknown not so long ago. Now it is soaring in popularity. Not only its delicious taste but its healthy qualities have captured the attention of many culinary connoisseurs. With literally thousands of venison recipes these days, it is important to know your venison cuts when cooking venison. So to be a ‘cut’ above the rest, read on to know how to distinguish your Haunch from your Flanks. Furthermore, you can explore our recipes for deer meat here.
*The diagram to the right illustrates the different sections of the carcass. The numbers correspond with the list below.
1. Haunch (back leg)
Haunches are the back legs and are perfect for making any dish with meat on the bone. They are what is called ‘bone-in-joint’ meaning exactly what it says. However, they are more commonly boned and made into steaks either Topside, Silverside or Pave. As well as steaks they are boned to make boneless roasts and can be diced or made into ‘Collops’ (sliced meat) for stews and stir-fries.
2. Saddle (back)
Again, saddle is a ‘bone-in-joint’. With this cut there are a few choices. It can be cut into racks or chops by keeping the bone. Alternatively, it can be boned out into loin which can be roasted or used as a fillet/tenderloin steak. To point out, these are the most tender pieces.
3. Shoulder
Now, this cut of meat is mainly sliced or diced and used in casseroles and stews. It is also boned, rolled and used for braising (fried lightly then stewed slowly). Another thing to point out with this cut is if you use shoulder cuts from a young deer you can also roast or quick fry it too.
4. Neck
The neck is good for mincing and using as mince meat. Again, with young deer you have further options here where you can get diced meat and use it in stews.
5. Shank and Shin
Shank and shin are usually minced for processing for the likes of venison burgers/sausages etc. Additionally, it can be diced and used in a slow-cook stew. Furthermore, it can be trimmed into a whole shank or be sliced to make Osso Buco.
6. Flank and Brisket
This part of the carcass is most versatile in young deer where it can be stuffed or rolled. As a result of it being fatty in older deer it is often discarded or alternatively trimmed and used for processing.
Get in touch to find out more
Here at our venison meat abattoir, we take great pride in the quality of our meat. We believe happy deer equal tastier meat. Therefore, we adhere to the highest of standards at our farm and abattoir and provide a high quality of life for all our stock. You can buy our Venison meat online at our Venison Shop. If you want to know more about this then please get in touch here or call us on 01337 830237. We look forward to hearing from you.
