Available only in Alberta for now, but in the fall of 2007, our products will be made in a federally inspected plant. We will be able to ship across Canada.

E-mail for prices to meat@rockymountainwhitetail.com

Cooking Tips

When cooking deer meat it is important to recognize that it is naturally lean and has very little muscular fat.

• Overcooking lean meats leads to dryness. Deer should not be cooked past the medium rare range. When roasting, pan-frying or grilling elk, the meat should be covered with foil and rested for 5-15 minutes. This helps the juices spread evenly and will also help the meat continue to cook without drying  out. 
• For a good roast that almost melts to pieces, use a slow method of cooking to retain moisture.
• Never salt the meat before cooking. This removes juices and inhibits browning. 
• Always remove any remaining silverskin or connective tissue before cooking as this contributes to a more undesirable taste.
• Marinating can tenderize and add flavor to any cut of meat. Oil marinades are the preferred marinades as they help the meat not to stick to the grill or pan.
• Deer burgers are great on the grill! To add extra moisture, wrap a piece of bacon around each patty or add an egg to bind the mixture as it cooks.

Do you have a family recipe that you are willing to share? Maybe a venison sausage recipe you would like to get made again? Please send it to meat@rockymountainwhitetail.com and send us the information.

Nutritional Information

Source: Saskatchewan Agriculture and Food

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