FAQ

Q: What is the difference in the taste between native white-tail Deer and exotic game venison?
A: The fat in native white-tail venison meat contributes to the wild, gamy taste, whereas our exotic game is naturally very lean. In addition the diet of native white-tail deer consists primarily of nuts, berries and browse, while our exotic game are primarily grazers.

Q: Are your products 100% venison?
A: Yes, all of our venison products are all natural, 100% venison, excluding our select sausages which combine venison with seasonings or wild boar.

Q: Can you give me some basic tips for cooking venison?
A: These products require very little seasoning to bring out the mild flavor and natural tenderness. We recommend using a meat thermometer to avoid over-cooking the meat. Season with salt and pepper, add your choice of oil to the cooking utensil and preheat. Cook on medium-high heat to medium-rare doneness, an internal temperature of 130 degrees. Remove the meat from the heat and allow it to rest for 5 minutes to medium doneness before serving.

If roasting, simply apply salt and pepper to taste and roast in a 350 degree oven or cook the grill until medium-rare.

Q: How much venison should I order for each person?
A: For boneless cuts of venison, we suggest allowing 6 to 8 ounces per person.

For bone-in cuts, we suggest 10 to 12 ounces per person. For a main course serving, allow one rack of venison for two people.

Q: What wines pair well with venison and game meat dishes?
A: For suggestions on pairing wine with venison and other game meats, please contact Cef Jason Brady at Wine Country, (318) 219-3330, in Shreveport, Louisiana, or go to www.winecountrynet.com to visit his website