When it comes to processing venison, breaking down primal cuts into sub-primal cuts is an essential skill for hunters and chefs alike. Chef Albert Wutsch walks us through the detailed process of transforming a whole deer, particularly an axis deer, into manageable cuts while ensuring that none of the meat goes to waste. Understanding how to properly process venison cuts ensures not only better flavor but also more versatility in your cooking options. Here's a step-by-step breakdown of the process and tips on cooking each cut to perfection.
Before the venison is aged, the first step is to remove the outer connective tissue. This can often be done by hand, peeling away excess fat, silver skin, and fascia. The key here is to separate usable meat from trimmings that can be used for ground venison or stews.
The tenderloin is a prized cut of venison, located along the spine. Chef Wutsch stresses the importance of handling this delicate meat carefully to avoid damaging it during field dressing. Trimming off excess bloodshot areas and ensuring the meat is clean allows you to freeze it without introducing off flavors later.
The backstrap, often referred to as the New York Strip in venison, is the most tender cut. Chef Wutsch recommends leaving the backstrap whole until you are ready to cook. Cutting it into smaller pieces too early reduces flexibility for cooking options, limiting your choices to medallions or chops.
The backstrap and tenderloin are versatile cuts that can be prepared whole or sliced. They are perfect for grilling, roasting, or smoking, depending on your flavor preference. Chef Wutsch suggests avoiding excessive chopping at first, as this allows more options like marinating or seasoning the whole cut before cooking.
The shoulder is another valuable section of the deer, known for cuts like the flat iron steak and shank. While the shank is a tougher cut, it is full of flavor and perfect for slow-cooked dishes like osso buco or braised shanks.
Chef Wutsch advises using moisture and slow cooking methods to break down the connective tissue in these cuts, ensuring tender and delicious results. The flat iron steak, on the other hand, is one of the most tender cuts from the front leg and is great for stir-fry or grilling.
The hind leg contains several significant cuts, including the sirloin tip, bottom round, and eye of round. The sirloin tip, known as the "football" due to its shape, is ideal for roasts or kebabs. Meanwhile, the bottom round and eye of round are lean cuts that are best cooked with dry methods like grilling or roasting to maintain tenderness.
One common mistake Chef Wutsch highlights is having round steaks cut from the hind leg. These cuts contain tough connective tissue and fascia that can make the meat chewy and gamey. By processing the individual muscles like the inside round, bottom round, and eye of round separately, you ensure a better texture and flavor. These cuts are best suited for dishes like stir-fry, stews, or even grinding for venison burgers.
Breaking down venison into sub-primal cuts is a rewarding process that maximizes the usability of the meat while giving you a wide range of cooking options. With proper trimming and handling, each part of the deer can be utilized effectively, from the prized tenderloin to the flavorful shank. Whether you're preparing venison for the freezer or the table, these techniques will ensure a delicious and satisfying meal.
For more detailed recipes and step-by-step butchering guides, visit FromFieldToTable.com, where you can find comprehensive resources on processing venison cuts and more.
By following these techniques from Chef Albert Wutsch, you’ll not only become proficient in processing venison but also master the cooking methods that bring out the best in each cut.
