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RIGHT HERE IN ONTARIO!
5234 7th concession Rockwood
Phone: 1- 519 - 856 - 9184  Cell: 519 - 835 - 7522

Dear & Elk
Cooking Tips

For the domestic meats of the world no introduction is necessary.  Venison is an exception. The lower fat content and higher protein levels of wild and exotic meats makes them different to cook from their domesticated cousins and is one reason chefs like them. Venison is interesting to cook, requiring the choice and use of  oils or fats such as soya, olive or other mediums and high heat to sear and seal the       moisture and flavor in. We’ve domesticated the flavor right out of most of our meats requiring the need for salt for flavoring; with venison it’s  simply not necessary. The wonderful, intrensic flavor of Venison!

     Rule of thumb : Don’t guess unless slow cooking a roast always use a meat thermometer. 120-130F RARE,  130-140F MED.,  140-150F WELL  160+ OVER COOKED AND TOUGH.  Remove roast from Heat 5 degrees early. Because of it’s dense nature it cooks quickly and  will continue to cook after removal from the heat source.  

TIPS
1. Preheat before cooking! (Fry-pan, oven, grill, barbecue or wok)
2. Marinate medium cuts 3-4 hrs to get full effect.  (treat like beef)
3. Brushing cuts before cooking with oil, dressings or sauces  will help sear and seal in the natural juices and flavor.
4. Salt inhibits searing and removes juices. Don’t use it.
5. Venison because of it’s dense nature cooks in 2/3 the time of beef.
6.    Cook venison cuts, hot and fast and serve immediately.
7.   When slow cooking venison at low temperatures and for a long time it should be covered and basted every ½ hr to keep the meat moist.
ENJOY!

 

Our Farm Store is open Saturdays & Sundays 10am to 5 pm 
offering a variety of Game Meats , a selection of locally made Leather products
(moccasins, mitts hats etc.) and CANEVA antler capsules for humans  and K-9 , 
as well as frozen and traditionally sliced Elk Antler & Deer Horn.    
VISA  &  MASTER Card accepted.

Please call 1-519-856-9184 or email inquiries@glenewensprings.com 
 Thank You From The Owners
Wayne & Barb Saunders  

About Us - Elk & Red Deer - About Venison - Game Meats - Antler Products
Healthy Eating - Recipes & Tips / Tips - Links - Contact Us

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