Quick Answer
For slow cooking, the best cuts of venison are the tougher sections, such as shanks, short ribs, and the backstraps with the bone in, which become tender and flavorful with low heat and moisture.
Choosing the Right Cuts
When selecting venison for slow cooking, look for cuts with a good balance of connective tissue and lean meat. The shanks and short ribs are ideal, as they have a high percentage of collagen, which breaks down with slow cooking to create a rich, fall-off-the-bone texture. The backstraps with the bone in are also a good choice, as the bone acts as a natural weight, keeping the meat submerged in liquid and promoting even cooking.
Preparing the Cuts
Before slow cooking, make sure to trim any excess fat and connective tissue from the venison. This will help the meat cook more evenly and prevent it from becoming too greasy. Next, season the venison liberally with salt, pepper, and any other desired spices or marinades. If using a marinade, let the venison sit for at least 2 hours or overnight to allow the flavors to penetrate the meat.
Cooking Techniques
When slow cooking venison, it’s essential to use a low heat and a moist environment to break down the connective tissue and cook the meat evenly. A Dutch oven or slow cooker is ideal for this purpose, as they allow for even heat distribution and moisture retention. Cook the venison at 225-250°F (110-120°C) for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C). Let the venison rest for 10-15 minutes before slicing and serving.
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