Category: Venison

Stroganoff is comfort food, and this version swaps the noodles for a low-carb base so you can enjoy it without a heavy carb load. Thin strips of venison are seared quickly, then returned to a mushroom and sour cream sauce. The main technique is keeping the sauce from curdling and the meat from overcooking. It serves 4 and takes about 40 minutes.

Yield: 4 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients

Venison:

• 1 1/2 pounds venison steak, such as sirloin or round, trimmed and sliced thin against the grain
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

Sauce:

• 2 tablespoons butter, divided
• 1 tablespoon oil
• 8 ounces cremini or white mushrooms, sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 3/4 cup beef or venison stock
• 1 teaspoon Worcestershire sauce (check the label if you are watching carbs)
• 1 teaspoon Dijon mustard
• 1/2 to 3/4 cup full-fat sour cream, at room temperature
• Salt and pepper to taste
• Chopped parsley, for finishing

Low-carb bases (choose one):

• 1 large head cauliflower, riced (about 4 cups), sauteed in butter for 5 minutes
• 3 medium zucchini, spiralized and quickly sauteed for 2 minutes
• 1/2 head green cabbage, shredded and sauteed or steamed until just tender
• Mashed cauliflower

Method

1. Prepare the meat. Pat the venison dry. Toss with salt, pepper, and paprika.
2. Sear in batches. Heat a large skillet over high heat until hot. Add half the oil and half the butter. Add half the venison in a single layer and sear 1 to 2 minutes, turning once. It should be browned outside and still slightly pink inside. Move to a plate. Repeat with the rest. The meat finishes cooking later in the sauce, so do not cook it through here.
3. Cook the mushrooms and onions. Add the remaining butter to the pan. Add the mushrooms, spreading them out. Let them sit for 2 minutes without stirring, then stir. Cook 6 to 8 minutes until browned and their liquid evaporates. Add the onion for the last 3 minutes. Add the garlic for 30 seconds.
4. Make the sauce. Pour in the stock and Worcestershire sauce and scrape the pan. Simmer for 3 to 4 minutes, until reduced by about one third. Whisk in the mustard.
5. Add sour cream. Remove the pan from the heat, or turn it to its lowest setting. Put the sour cream in a small bowl and stir in a few spoonfuls of the hot sauce to warm it. Then stir the mixture back into the pan until smooth. Do not let the sauce boil after the sour cream goes in.
6. Add the meat. Return the venison and any juices. Warm gently for 1 to 2 minutes, only until heated through.
7. Season with salt and pepper.
8. Prepare the base. While the sauce reduces, cook your cauliflower rice, zucchini noodles, or cabbage.
9. Serve the stroganoff over the base with parsley.

Food safety

The USDA recommends 145°F with a 3-minute rest for whole-muscle meat. Thin strips reheated in a sauce will reach that quickly. If you serve children, older adults, pregnant women, or anyone with a weakened immune system, make sure the strips reach 145°F, which is slightly past medium-rare. Keep raw venison refrigerated at 40°F or below until cooking. Use a clean plate for cooked meat. Refrigerate leftovers within two hours. For guidance on handling meat from the field, see field care after the shot.

Tips to avoid problems

• Use full-fat sour cream. Low-fat versions are more likely to separate.
• Temper the sour cream. Warming it with hot liquid reduces curdling.
• Do not boil after adding dairy.
• Dry the mushrooms. Cook them until their water evaporates for better flavor.
• Slice thin. Cut across the grain. See venison steak strips for prep tips.
• Do not overcook the meat. Short searing, then a gentle warm-up, keeps it tender.

Low-carb notes

• Skip flour and cornstarch thickeners. Reduce the stock to thicken the sauce.
• A tablespoon of cream cheese adds body.
• Check labels on Worcestershire and stock, which can contain sugar.
• Mushrooms and onions contain some carbs. Adjust amounts if you track closely.
• Serve with a green vegetable.

Variations

• Classic version: serve over egg noodles or mashed potatoes.
• Paprika-forward: add 1 more teaspoon of smoked paprika.
• Herby: add a teaspoon of fresh thyme to the mushrooms.
• Dairy-light: replace half of the sour cream with Greek yogurt, stirred in off the heat.
• With stock: a rich homemade game stock improves the sauce.
• Tougher cuts: use shoulder meat in a slow braise, then finish with the sour cream.

Storage

• Refrigerate in an airtight container up to 3 days.
• Reheat gently over low heat, adding a splash of stock. Avoid boiling or microwaving on high, which can break the sauce.
• Dairy-based sauces do not freeze well, since they can separate. If you want to freeze, freeze the meat and mushroom mixture and add the sour cream when reheating.

Serving

Serve hot over cauliflower rice or zucchini noodles, garnished with parsley and black pepper. A side salad or roasted green beans fits well.

FAQ

Can I use a different meat?

Beef strips work the same way. Venison is leaner, so cook it briefly.

What if my sauce curdles?

Whisk in a spoonful of cream or a splash of stock and keep it off the heat. It may not be perfect but is still edible.

Can I make it ahead?

Yes. Make the sauce without sour cream, and add the dairy and meat when reheating.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.

Chili is one of the best ways to use ground venison and stew meat. Browning the meat well, building flavor with spices, and a slow simmer turn simple pantry items into a pot that feeds a crowd and freezes well. This recipe makes about 6 to 8 servings, and the whole thing takes around 90 minutes, mostly hands-off.

Yield: 6 to 8 servings | Prep: 20 minutes | Cook: 1 to 1 1/2 hours

Ingredients

• 2 pounds ground venison (or 1 1/2 pounds ground plus 1/2 pound venison stew meat, cut in small cubes)
• 2 tablespoons oil, plus a few ounces of mild pork or beef fat if the grind is very lean
• 1 large onion, diced
• 1 green or red bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 2 cans (15 ounces each) kidney, pinto, or black beans, drained and rinsed (optional)
• 2 cups beef or venison stock, or water
• 1 to 2 jalapenos or 1 chipotle in adobo, minced (optional)
• 1 tablespoon cider vinegar or juice of 1 lime, to finish
• 1 teaspoon brown sugar or a spoonful of cocoa powder (optional, to round off acidity)

Toppings: shredded cheddar, sour cream, chopped onion, cilantro, crackers, or cornbread

Method

1. Heat the pot. Warm a large Dutch oven or heavy pot over medium-high heat. Add the oil.
2. Brown the meat. Add the venison in two batches if the pot is small. Let it sit for 2 to 3 minutes before stirring so it browns, then break it up. Cook for 8 to 10 minutes total until no pink remains and some brown crust forms. Move to a bowl.
3. Cook the vegetables. In the same pot, add the onion and pepper with a pinch of salt. Cook for 5 to 6 minutes until soft. Add the garlic and jalapeno for 1 minute.
4. Toast the spices. Add the chili powder, cumin, paprika, oregano, and tomato paste. Stir for 1 minute until the paste darkens slightly and smells fragrant.
5. Add liquids. Pour in a splash of stock and scrape the bottom of the pot. Add the diced tomatoes, tomato sauce, remaining stock, and browned meat.
6. Simmer. Bring to a gentle boil, then reduce heat to low. Cover partly and simmer 45 to 60 minutes, stirring every 10 to 15 minutes. If using stew meat cubes, simmer 1 1/2 to 2 hours until they are tender.
7. Add beans. Stir in the beans for the last 15 to 20 minutes.
8. Adjust. Taste. Add salt, more chili powder, or heat as desired. Finish with vinegar or lime. If too thin, simmer uncovered; if too thick, add stock.
9. Rest. Let it sit off the heat for 10 minutes before serving.

Food safety

• Ground venison should reach 160°F. Check with a thermometer before moving to the simmer stage, and the long simmer will keep it above that.
• Do not leave chili at room temperature for more than two hours.
• Cool leftovers fast: split into shallow containers and refrigerate. Large pots cool too slowly.
• Reheat to 165°F before serving.
• If you hunt in an area affected by chronic wasting disease, check testing guidance at dnr.wisconsin.gov before eating.
• Start with well-handled meat. See field care after the shot.

Tips

• Add fat. Lean venison can be dry. A little fat from pork or bacon helps.
• Brown well. Brown color is flavor. Do not skip it.
• Salt in layers. Season at several points.
• Make it a day ahead. Flavor often improves overnight.
• Control the heat. Add chiles gradually. You can add heat, not remove it.
• Thicken if needed. Stir in a tablespoon or two of masa harina mixed with water.

Variations

• No-bean chili: skip beans and add 1 extra pound of meat or diced sweet potato.
• Slow cooker: brown meat and vegetables first, then cook on low 6 to 8 hours.
• Instant Pot: pressure cook for 15 minutes with natural release, after browning.
• Smoky chili: use chipotle in adobo and smoked paprika.
• White chili: swap tomatoes for white beans, green chiles, and chicken stock.
• Chili mac: stir in cooked macaroni at the end.
• Use stock: a homemade game stock adds depth.
• Cubed meat: shoulder or neck cubes, prepared as in the slow braise, work well.

Storage

• Refrigerator: 3 to 4 days in an airtight container.
• Freezer: freeze in meal-size portions for up to about 3 to 4 months for best quality. Leave space for expansion.
• Reheating: thaw in the refrigerator and warm on the stove with a splash of stock.

Serving

Top with cheese, sour cream, and green onion. Serve with cornbread, baked potatoes, or over rice. Use leftovers on hot dogs, nachos, or baked potatoes. For a quick weeknight base, see the ground venison skillet.

FAQ

Should I add beans?

It’s a personal choice. Beans stretch the meat and add fiber. Skip them for a no-bean style.

Why does my chili taste flat?

Often it needs salt or acid. Add a splash of vinegar or lime near the end.

Can I freeze it with beans?

Yes. Beans freeze fine, though they may soften.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.

Venison steak strips are a fast, flexible weeknight meal. Cut from round, sirloin, or other lean steaks, thin strips cook in a couple of minutes and go into fajitas, rice bowls, salads, or stir-fries. The keys are slicing thin across the grain, keeping the pan hot, and not crowding the meat. This recipe serves 3 to 4 and takes about 30 minutes, plus marinating time if you choose.

Yield: 3 to 4 servings | Prep: 15 minutes (plus 20 to 60 minutes to marinate) | Cook: 10 minutes

Ingredients

Meat:

• 1 to 1 1/2 pounds venison steak, such as round, sirloin, or a trimmed roast cut into steaks

Quick marinade (optional):

• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• Juice of 1/2 lime

Pan:

• 2 tablespoons high smoke point oil, such as canola, divided
• 1 onion, sliced into strips
• 1 bell pepper, sliced into strips
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Lime wedges, for serving

To serve: warm tortillas, cooked rice, or greens

Preparation

1. Trim. Cut away all silver skin and hard fat. They turn chewy when cooked.
2. Partially freeze. Place the steak in the freezer for 20 to 30 minutes. This firms the meat so you can slice it neatly. If starting from frozen, thaw in the refrigerator first and then do this step.
3. Slice against the grain. Look at the direction of the muscle fibers and cut across them into strips about 1/4 inch thick and 2 to 3 inches long. Cutting across the grain shortens the fibers and makes the meat more tender.
4. Marinate (optional). Mix the marinade, toss with the strips, and refrigerate for 20 to 60 minutes. Do not marinate longer than a few hours, since acid and salt can make the meat mushy. Always marinate in the refrigerator, never on the counter.
5. Dry the meat. Remove strips from the marinade and pat dry with paper towels. Wet meat will steam instead of sear. Discard used marinade, or boil it for at least 1 minute if you want to use it as a sauce.

Cooking

1. Heat the pan. Set a large skillet or wok over high heat for 2 to 3 minutes. Add 1 tablespoon of oil.
2. Sear in batches. Add about half of the strips in a single layer, with space between them. Cook for 45 to 90 seconds per side until browned but still slightly pink inside. Move to a plate. Repeat with the rest.
3. Cook the vegetables. Add the remaining oil, then the onion and pepper. Cook for 3 to 4 minutes until softened and lightly charred. Add the garlic for the last 30 seconds.
4. Combine. Return the meat and any juices to the pan. Toss for 30 seconds, just to warm through and coat.
5. Season. Taste, and add salt, pepper, and lime juice.
6. Serve right away.

Doneness and food safety

Thin strips cook quickly, and the line between tender and tough is short. The USDA recommends 145°F for whole cuts of meat, plus a 3-minute rest, and 160°F for ground meat. Sliced steak strips are whole-muscle meat, but because they have a lot of cut surface, keep them refrigerated until cooking, handle them with clean utensils, and cook until the center is no longer raw. If you cook to a lower temperature than USDA guidance, you accept more risk. If you serve children, older adults, pregnant women, or anyone with a weakened immune system, cook strips through to 145°F.

Other points:

• Keep raw meat at 40°F or below, and thaw in the refrigerator.
• Use a clean plate for cooked meat.
• Use clean tools and surfaces. See your knives and processing kit.
• Refrigerate leftovers within two hours.

Tips

• Hot pan, short time. If the pan cools and liquid pools, remove the meat and let the pan reheat.
• Work in batches. Overcrowding steams the meat.
• Use the right cut. Tougher cuts such as shoulder are better in a slow braise.
• Slice before cooking. Thin strips cook evenly. Slice again after cooking if the pieces are too large.

Variations

• Fajitas: add 1 teaspoon cumin and 1 teaspoon smoked paprika to the marinade. Serve with warm tortillas, sour cream, and salsa.
• Rice bowl: add steamed broccoli and a drizzle of teriyaki sauce.
• Stir-fry: add snap peas, carrots, and a splash of soy and ginger.
• Salad: serve over greens with cherry tomatoes and a vinaigrette.
• Stroganoff: use the strips in a low-carb venison stroganoff.
• Philly-style: pile onto toasted rolls with sauteed onions and melted provolone.

Storage

• Refrigerate cooked strips up to 3 to 4 days in an airtight container.
• Reheat quickly in a hot skillet for a minute, or eat cold in salads. Overheating toughens them.
• Raw sliced strips can be frozen flat in freezer bags in meal-size portions, for up to several months for best quality.

Serving

Serve with warm tortillas, fresh lime, and a side of beans, or over rice with the vegetables. Strips also work for a quick sandwich or wrap.

FAQ

Which cuts work best?

Round, sirloin, and backstrap trimmed into smaller pieces all work. Use backstrap whole if you want a special meal.

Why are my strips gray and tough?

The pan was too cool or crowded, or the meat was cooked too long. Heat the pan well and work in batches.

Can I use a grill?

Yes. Thread strips on skewers and grill over high heat for 1 to 2 minutes per side.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.

Backstrap, the loin that runs along each side of the spine, is among the most tender cuts on a deer. It is also very lean, so it goes from perfect to dry in a minute or two. The method here is simple: dry the meat, sear it in a hot pan, finish gently if needed, and rest. This serves 2 to 3 people, and the whole thing takes about 30 minutes plus time for salting.

Yield: 2 to 3 servings | Prep: 15 minutes (plus salting) | Cook: 10 to 15 minutes

Ingredients

• 1 to 1 1/2 pounds venison backstrap, in one piece or cut into 4 thick medallions
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons high smoke point oil, such as avocado or canola
• 2 tablespoons butter
• 3 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary (or 1/2 teaspoon dried)

Optional pan sauce:

• 1/2 cup beef or venison stock
• 2 tablespoons red wine or balsamic vinegar
• 1 tablespoon cold butter
• 1 teaspoon Dijon mustard

Preparation

1. Trim. Remove all silver skin, the shiny white membrane on the surface. It does not break down in cooking and makes the meat chewy. Slide a thin, sharp knife under it and angle the blade upward as you pull.
2. Salt ahead. Salt the meat 30 to 45 minutes before cooking, and leave it uncovered in the refrigerator. If you are short on time, salt right before cooking.
3. Bring to a cool room temperature. Take the meat out of the refrigerator 15 to 20 minutes before cooking. Pat completely dry with paper towels. Dry meat browns, while wet meat steams.
4. Pepper just before the pan.

Cooking

1. Heat the skillet. Use cast iron or heavy stainless steel over medium-high to high heat for 3 to 4 minutes. Add the oil. It should shimmer.
2. Sear. Lay the backstrap in the pan, away from you. Sear without moving it for 2 to 3 minutes, until a deep brown crust forms. Turn and sear the other sides for 1 to 2 minutes each. Medallions about 1 inch thick generally take 2 to 3 minutes per side.
3. Baste. Lower the heat to medium. Add the butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the meat for 1 minute.
4. Check the temperature. For a thicker whole piece that needs more time, finish in a 400°F oven for 3 to 6 minutes. Use an instant-read thermometer in the thickest part.
5. Pull early. Remove the meat at 125 to 130°F for medium-rare. The temperature will rise 5 degrees or so as it rests.
6. Rest. Place on a cutting board, tent loosely with foil, and rest for 5 to 10 minutes.
7. Slice across the grain into 1/2-inch slices.

Pan sauce (optional)

Pour off most of the fat but keep the browned bits. Over medium heat, add the wine or vinegar and scrape the pan. Add the stock and simmer 3 to 4 minutes until slightly reduced. Whisk in the mustard and cold butter. Season with salt and pepper, and spoon over the sliced meat.

Doneness and food safety

The USDA recommends cooking whole cuts of meat to 145°F, followed by a 3-minute rest. Many cooks prefer venison backstrap cooked to medium-rare, around 130 to 135°F after resting, because the lean meat dries quickly past that point. If you prefer to follow the USDA guidance, cook to 145°F and rest, and consider the tradeoff in tenderness. Pregnant women, young children, older adults, and anyone with a weakened immune system are best off following the 145°F guidance.

Other safety points:

• Whole muscles such as backstrap are handled differently from ground meat, which should reach 160°F.
• Keep raw and cooked meat separate and wash utensils.
• Refrigerate leftovers within two hours.
• Good field care and fast cooling give better flavor and safety. See field care after the shot.

Variations

• Peppercorn crust: press crushed peppercorns into the meat before searing.
• Bacon-wrapped medallions: wrap in bacon and secure with toothpicks, then sear on all sides, and finish in a 375°F oven.
• Mushroom sauce: cook sliced mushrooms in the pan after removing the meat, then deglaze.
• Grill: oil the meat, grill over high heat 3 to 4 minutes per side for 1-inch medallions, and rest.
• Sliced thin: serve cold over a salad.

Storage

• Leftover cooked backstrap keeps 3 to 4 days in the refrigerator in an airtight container.
• Reheat gently in a skillet over low heat or eat it cold to avoid overcooking.
• Raw backstrap freezes well. Vacuum seal or wrap tightly in freezer paper, then foil or a freezer bag, and label with the date. Use within about a year for best quality.

Serving

Pair with roasted potatoes, green beans, or wild rice. Slice and serve on toast with horseradish sauce. Leftovers make great sandwiches.

FAQ

Why is my backstrap tough?

Typically it is overcooked or has silver skin left on. Use a thermometer and trim well.

Should I marinate?

It isn’t necessary. A simple salt, pepper, and butter treatment lets the flavor show.

Can I use other cuts this way?

Tenderloins work well. For tougher cuts, see slow braise for tough cuts.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.

Ground venison is the everyday workhorse of a deer freezer. It is lean, so it needs a little care to avoid dry, crumbly meat, but a hot pan and a bit of added fat fix most problems. This skillet is a base recipe you can finish as tacos, rice bowls, or a quick potato hash. It takes about 30 minutes and uses one pan.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 to 20 minutes

Ingredients

• 1 pound ground venison, thawed in the refrigerator
• 1 to 2 tablespoons oil, such as canola or avocado oil
• 2 to 3 ounces mild pork or beef fat, finely diced or ground in (optional, for very lean grind)
• 1 small onion, diced (about 1 cup)
• 1 bell pepper, diced (optional)
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup stock, water, or salsa
• To serve: tortillas, cooked rice, or baked potatoes; shredded cheese, sour cream, chopped cilantro, lime wedges

Shortcut: replace the chili powder, cumin, paprika, salt, and pepper with one packet of taco seasoning. Check the salt level before adding more.

Method

1. Heat the pan. Set a large, heavy skillet, such as cast iron, over medium-high heat for 2 to 3 minutes. Add the oil. If your grind is very lean, add the diced fat and let it render for 2 minutes.
2. Cook the onion. Add the onion and pepper. Cook for 4 to 5 minutes, stirring occasionally, until soft and lightly browned.
3. Brown the venison. Push the vegetables to the side and add the venison. Break it into large chunks and leave it alone for 2 to 3 minutes so it browns on one side. Then stir and break it up. Do not crowd the pan; if it is overfilled, brown in two batches. Crowded meat steams and turns gray.
4. Cook through. Continue cooking for 5 to 7 minutes until no pink remains. Ground meat should reach an internal temperature of 160°F. Check with an instant-read thermometer in a few spots.
5. Season. Add the garlic and spices. Stir for 30 to 60 seconds, until fragrant. Add the stock or salsa and scrape up the browned bits. Simmer 3 to 5 minutes until the liquid mostly cooks off.
6. Taste and adjust. Add salt, a squeeze of lime, or more spice as needed.

Food safety notes

• Ground meat should be cooked to 160°F all the way through, since grinding spreads surface bacteria through the meat. Color is not a reliable guide, so use a thermometer.
• Keep the venison refrigerated at 40°F or below until you cook it. Thaw in the refrigerator, not on the counter.
• Wash hands, cutting boards, and utensils after handling raw meat.
• Good field care and clean grinding matter. Review field care after the shot and your processing kit.
• If you hunt in an area with chronic wasting disease, review the DNR’s guidance on testing before you eat the meat. See dnr.wisconsin.gov.

Tips for lean meat

• Add fat. Pork fat, beef suet, or bacon blended in at grinding gives better moisture. At the stove, a spoonful of oil or butter helps.
• Use high heat and do not stir constantly.
• Do not overcook. Once cooked to 160°F, take it off the heat.
• Salt in layers, a little at the start and the rest at the end.

Variations

• Tacos: serve in warm tortillas with cheese, lettuce, and salsa.
• Skillet hash: add 2 cups diced, par-cooked potatoes at step 2 and cook until crisp.
• Chili base: add a can of diced tomatoes and beans, then simmer. See venison chili for a full recipe.
• Stuffed peppers: mix cooked meat with rice and cheese, stuff into halved peppers, and bake at 375°F for 25 to 30 minutes.
• Breakfast skillet: add eggs on top and cover for the last few minutes.

Storage

• Refrigerator: keep cooked venison in a covered container up to 3 to 4 days.
• Freezer: freeze cooked portions in freezer bags with air pressed out, for up to about 3 months for best quality.
• Reheating: warm to 165°F. Add a splash of water or stock to keep it moist.
• Raw ground venison: freeze flat in portions for faster thawing, and use within a few months for the best flavor.

Serving ideas

Serve over rice with black beans, in a baked potato, or in a bowl with greens and a squeeze of lime. Warm tortillas and a few toppings make a fast family dinner.

FAQ

Why is my ground venison dry?

Most often it is overcooked, or the grind has little fat. Add some fat and cook only until done.

Does venison taste gamey?

Flavor depends on the animal, age, and how it was handled. Quick cooling, trimming fat and silver skin, and clean processing reduce strong flavors.

Can I use frozen meat directly?

It’s best to thaw it first in the refrigerator for even cooking.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.