How to cook game meat
Game meat can actually be very easy to cook. We ourselves have some basic rules that we like to stick to in order to always succeed with our game:
- Game meat must never be dry
- Your most important accompaniment is the sauce
- You can roast a larger game roast in the oven, but be careful with smaller and finer details
- There are many exciting recipes for game meat
Game meat must never be dry
Game meat is very low in fat, which means that it is not very tasty when it is roasted for too long. It is possible to completely ruin a fantastic game detail such as reindeer fillet by cooking it too long. Game meat should generally be at most "medium rare", but we ourselves consider it to be at its best just between "rare" and "medium rare".
In general, the ideal internal temperature when serving is 56 degrees, but it can vary slightly depending on the game. Keep in mind that if you let the game meat rest after cooking, it will go up a few degrees, so stop cooking or take it out of the oven when it is 52-54 degrees (depending on the thickness of the meat).
Since the internal temperature of the meat is so important, we really recommend that you use a good cooking thermometer when cooking the meat. It is your most important tool to ensure success.
There are a number of very good cooking thermometers on the market. We personally like the Meater which is completely wireless, has a very user-friendly app and measures both the internal temperature and the temperature just around the meat (to calculate cooking time). You can buy Meater and Meater+ from us on our Cooking thermometers.
The most important accessory for game meat is the sauce
If the cooking thermometer is your most important tool, the sauce is your most important accessory. Game meat is very low in fat and it can be very tasty to eat it with a creamy game sauce. Flavours such as mushroom, juniper and thyme go well with game.
We can recommend the cookbook Såser by Tommy Myllymäki if you want good recipes or just some inspiration. It contains several sauces specifically for game meat. Most of the recipes are very easy to make and are all delicious.
Please use the oven for large venison steaks but be careful with smaller details
A simple and classic way to cook a large venison steak is to fry it on high heat first in a pan and then cook it on low heat in the oven. This is often very tasty.
However, we would like to warn you not to do this with smaller pieces and especially not with finer details. A fillet from virtually any game (including moose) can be cooked in a frying pan only without being cooked in the oven. For example, if you cook a fallow deer fillet in the oven, it can often become a bit "pasty" and not nearly as delicious as it would otherwise be.
There are many exciting recipes for game meat
Swedish cuisine has a long tradition of game meat. Therefore, there are many recipes available in cookery books and online. We have collected some of our own favourite recipes on the page Game meat recipes. We also regularly bring in game cookbooks that we like ourselves and offer them to our customers at a low price. You can find them under Game meat cookbooks.
Finally, feel free to contact us if you have any questions. We are always on hand with advice and tips on how to best succeed with your game.