Thread: Venison recipes for pregnant woman

As noted above, my wife is currently pregnant. I've shot a few good meat animals recently so have heaps of venison in the freezer. I'm looking for ideas to keep incorporating wild venison into our meals while acknowledging that guidelines recommend pregnant women should make sure meat is cooked to well done, but also acknowledging that no one likes a well done venison steak.

I've still got probably 30+ bags of half a dozen sausages which we've been eating regularly, and we've been using any leftover sausages to do homemade pizza. & I can get away with using some mince for spag bols/nachos etc. A couple of the sirloin roast cuts I'll probably stew in the slow cooker- all those juices should keep the meat tender if it's cooked well.

However, I've also got a lot of really nice steak cuts bagged up in the freezer and am at a bit of a loss as to what I could do with those- I'm loathe to use such good steak to make more sausages, but there's also no way my wife will want to eat a well done venison steak.

Thoughts on recipes in which well done venison won't taste terrible are most appreciated, particularly if they include ways to make a well done venison steak taste good.

I know the odds are slim that if she ate some medium rare steak she'd get sick and it'd effect the baby, but we'd prefer to err on the side of caution.

If you add a bit of mutton fat, then you could try some low and slow cooks, like 12 hours at 100 deg C. Otherwise, casseroles or curries may work.

there is well done...and there is burnt to death.....I BELIEVE your midwife will be good source of advice reasurance...maybe a meat thermometer as you only need to bring meat to X degrees for X amount of time...you maybe able to do that without incenration.a medium done steak may be the happy-safe -tasty compromise...just off pink brown right through but not yet dried out..I achieve this by cooking in log form then slicing and putting back in pan for short time on each side of fresh exposed surface.
word of caution..I fed fallow to my pregnant wife and it put her off it for 25 years...I tried allsorts ofways to get her to eat it but nope she could pick taste and rejected it....red...diferent story completely...she now eats fallow happily...my dear Mum went off coffee when preggers.

Velveting beef is something I do often to beef, chicken & pork before adding to a stirfry.

To a large handful of thinly sliced meat sprinkle 1 teaspoon of baking soda & mix well. Leave 30 minutes-2 days before cooking. I usually add oyster sauce & sesame oil to marinade after the baking soda. Well cooked chicken breast is still moist & plump.

Slice your steak extra thin (about 3mm) and stir-fry hot and fast in small batches with a shake of your preferred seasoning (my kids like all-purpose seasoning). Only takes a few seconds to cook.

Originally Posted by No good names left

Velveting beef is something I do often to beef, chicken & pork before adding to a stirfry.

To a large handful of thinly sliced meat sprinkle 1 teaspoon of baking soda & mix well. Leave 30 minutes-2 days before cooking. I usually add oyster sauce & sesame oil to marinade after the baking soda. Well cooked chicken breast is still moist & plump.

100%. I tried that technique with venison stir-fry last week. Think I used cornflour, but baking soda also works as you have stated. You can't stuff it up. No brown chewy over cook veni now. Keeps the fussy ones happy, and if they are happy I get to go out hunting more.

I honestly think you are listening to too many "experts".
If under cooked red meat was an issue half the Japanese population would be affected.
Sorry to be blunt, but if you know how your meat has been handled and looked after, decide for yourself.
The food police in this country would have believe that everyone who eats uninspected meat is about to die.

if you are worried about steak mince it and make it into meat balls and pasta with sauce

Originally Posted by PaulNZ

Slice your steak extra thin (about 3mm) and stir-fry hot and fast in small batches with a shake of your preferred seasoning (my kids like all-purpose seasoning). Only takes a few seconds to cook.

I like this mans ideas fresh veges and that steak sliced thin yeah now some Asian sauces meal time

Originally Posted by Barry the hunter

if you are worried about steak mince it and make it into meat balls and pasta with sauce

Or repurpose some of the sausages this way too. Squeeze a meatball out of the sausage skin 1 st a time and roll into a ball. Already got all the extra seasonings in there.

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Originally Posted by 7mmwsm

I honestly think you are listening to too many "experts".
If under cooked red meat was an issue half the Japanese population would be affected.
Sorry to be blunt, but if you know how your meat has been handled and looked after, decide for yourself.
The food police in this country would have believe that everyone who eats uninspected meat is about to die.

What he says.
Supermarket meat, probably a good idea to tread with caution.
Wild, free range healthy meat is what our ancestors bred on.

To be brutally honest, a lot of prime cuts are bloody disappointing if it's not a quickly killed animal and there's been time for lactic acid and adrenaline to build up in the meat...

Marinade your steak, slow cook by steaming the things sealed in foil or an oven bag for 7 or more hours in its own juices and enjoy meat that breaks apart in your mouth by running your tongue over it. It's a revelation I tell you, from a confirmed carnivore that only bbq'd the stuff. My only regret is not doing it like that sooner!

Originally Posted by Boner

What he says.
Supermarket meat, probably a good idea to tread with caution.
Wild, free range healthy meat is what our ancestors bred on.

And our ancestors had what sort of child mortality rate?
It's lower now for a reason, if it was your unborn kid would you throw caution to the wind? Not saying it's likely to cause problems but if it was your pregnant wife wouldn't it be worth every precaution?

I would change the way I cook backstraps assuming good quality meat. Venison doesn’t have the risks of mussels and other shellfish.
Failing this , mince is the way to go, pasta sauces, tacos etc or stew, pies etc


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I am Chinese, so if my wife is having body and I got wild catch deer, then I will start with those fresh guts, heart, liver, kidney and intestines even it `s time time consuming job to make it ready for cook. For the meat, I will slow cook them with hen.