The Original Red Meat Naturally Low In Cholesterol And Fat 
In addition to its mild flavor and tenderness, farm raised venison offers a healthy alternative to other meats, poultry and fish. This gourmet meat is lower in fat, cholesterol, and calories than beef, lamb, veal and pork. In fact, venison contains less cholesterol than chicken, and falls below the American Heart Association's guidelines for fat, cholesterol, and calories. 
Cooking farm-raised venison produces terrific results when a few easy guidelines are followed:

• Farm raised venison does not require tenderizing. However, if you wish to complement the natural mild flavor, keep the following points in mind:
  • Marinate small cuts briefly.
  • Try beer or Italian salad dressing as a marinade for juicy steaks.
  • Tart fruits, such as raspberry, blueberry, or currant make excellent marinades for venison.
• Cook venison quickly, on high heat as you would any extra lean meat.
• Always serve venison rare to medium. Well done meat may be dry because it is so lean.
• Cook steaks just before serving when everything else is ready.

Venison can be used for a variety of contemporary and innovative dishes. There are endless culinary possibilities including: salads, pastas, grills, kebobs and sautés. Accent with game sauce, plum sauce or chutney.

Pan Frying 1”thick steak, medallions, butterfly steaks from the hind legs, strip loin, short loin, tenderloin, cutlets. Cook over a high heat 2-3 minutes on each side for medium rare. Let rest for 1 minute. 
Sautéing and Stir-fry ¼” wide strips from the hind legs, strip loin, short loin or tenderloin. Cook over high heat for 20 to 50 seconds for medium rare. 
Roasting  2 1/4” thick cuts from the hind legs, strip loin, short loin or tenderloin. Sear meat over high heat. Cook in preheated 425°F oven, roast for 20 minutes for medium rare. Let rest for 10 minutes before serving. 
Grilling  ¾” steaks, medallions, butterfly steaks or cutlets. Cook over a high heat 2-3 minutes on each side for medium rare. Let rest for 1 minute. 
Great for the Barbecue boneless loin strip, tenderloin, steaks. medallions or cutlets. Cook over a high heat for 2 ½ to 3 minutes on each side for medium rare. Let rest for 1 minute. 
Brochettes / Kebobs  (1” cubes) Cook over a high heat 2 minutes on each side for medium rare. Let rest for 1 minute. Usually cut from the hind legs.

Recipes  
Highlander Venison Chili 
4 lbs. ground venison 
3 medium onions 
2 Tbs dehydrated pepper flakes 
1/2 stick butter 
2 Tbs garlic powder 
2 Tbs seasoned salt 
4 Tbs chili powder 
3 Tbs ground cumin 
3 Tbs black pepper (course grind) 
4 Tbs red-hot sauce 
2 Tbs worchestershire sauce 
1 Tbs hot deli mustard 
1/2 tsp oregano 
1 tsp salt (or to taste) 
1/4 tsp crushed red pepper 
1 29oz can tomato puree 
1 15oz can tomato sauce 
1 6oz can tomato paste 
2 15oz cans chili beans 
2 15oz cans stewed tomatoes

Sauté butter and onions. Brown meat, put in crock pot, add seasonings, puree, paste and sauce. Cook on high 1 ½ to 2 hours, stirring occasionally, covered. Add chili beans, cook 1 hour, add more tomato sauce if needed. Adjust seasonings if needed.