Cheese And Venison: Perfect Pairing For Gamey Goodness

Venison is a versatile meat that can be cooked in various ways, from burgers to steaks to sausages. When it comes to choosing the right cheese to pair with venison, there are several options that can enhance the flavour and texture of the dish. The most popular cheeses include American cheese, cheddar, Havarti, Pepper Jack, and Smoked Gouda. These cheeses offer a range of flavours, from sharp and subtle to creamy and buttery, ensuring they complement the venison without being too overpowering. For those who enjoy a spicy kick, Pepper Jack cheese is a great option, while Smoked Gouda adds a savoury, creamy element to venison dishes.

Characteristics of cheese that goes well with venison:

Blue cheese

When choosing blue cheese, start with a cheese with minimal marbling and work your way up from there. This will ensure that the flavour of the cheese doesn't overpower the venison, while still adding a nice salty and sharp kick.

Mozzarella

When cooking with mozzarella, it is important to note that it may not behave exactly like store-bought mozzarella. For example, it may not shred well, but it can be sliced into rounds or shredded by hand.

Provolone

There are two types of provolone: Dolce and Piccante. Dolce is aged for two to three months and has a semi-soft, mild, smooth, creamy, and nutty flavour. Piccante is aged for six to twelve months and has a semi-hard, smooth, buttery texture with a more robust flavour. It balances nuttiness, savouriness, sharpness, and pepperiness.

For a dessert option, provolone can be served with grilled or roasted pears and a sweet balsamic glaze. A smoked provolone variety is also available, which pairs well with tart fruits.

Mild cheddar

When it comes to burgers, cheddar is a classic choice, and for good reason. It has a sharp taste with subtle earthy flavours, and its meltability is a significant factor in choosing this cheese for your burger. However, when it comes to venison burgers, you'll want to opt for a middle-aged cheddar. Young cheddar may be lost against the flavour of the venison, and an older cheddar may overpower it.

If you're pairing cheese with a venison steak, a dry blue cheese can add a zing without ruining the flavour of the meat. For casseroles, shredded cheddar is a popular choice, and for roasts, a soft cheese like goat cheese or burrata can add a smooth and velvety texture.

Smoked gouda

One option for a venison dish featuring smoked gouda is a stuffed venison loin. To make this, you can take a venison loin or back strap, trim off the silver skin, and cut it lengthwise to create a pocket. Marinate the meat overnight, then stuff it with a mixture of cooked spinach, smoked gouda, salt, and pepper. Tie the loin with butcher's string to secure the filling, then sear it in a hot pan before baking in the oven.

Another recipe idea is a venison meatloaf stuffed with spinach and smoked gouda. To make this, you would mix ground venison with ground bacon, bread crumbs, parmesan cheese, and other ingredients. The meatloaf is then stuffed with a layer of spinach and smoked gouda before being baked in the oven or on a grill.

These dishes showcase the versatility of smoked gouda as a complementary cheese for venison, adding a savoury and creamy element to the dishes without overpowering the flavour of the meat.

Frequently asked questions