Venison

Store in the coldest part of the fridge. Wrap tightly to prevent freezer burn. Venison can have a stronger odor than beef; this is normal.

Let venison come to room temperature 20–30 minutes before cooking for even results.

Don't overcook—venison dries out quickly. Aim for medium-rare (130–135°F internal temp).

Marinating for 4–12 hours in acidic ingredients (vinegar, wine, citrus) softens the meat and tames gaminess.

Ground venison works well in burgers, tacos, and sausages.

Tender cuts (loin, backstrap) are best for quick cooking; tougher cuts benefit from slow-braising.

Overcooking, which makes the lean meat tough and dry.

Not trimming silver skin (connective tissue) before cooking.

Skipping seasoning—venison's gamey flavor benefits from bold spices and herbs.