In this Venison Philly Cheesesteak, thinly sliced venison is used instead of beef to add the rich flavors of wild game to a classic city favorite. The venison goes well with the hearty and familiar flavors of this popular sandwich. It is sautéed with onions and bell peppers and then smothered in melted cheese.
Featured Comment: ⭐⭐⭐⭐⭐ “Thank you Annie, this recipe is da bomb. It was a special occasion, so I sliced up 1 ½ good sized venison backstraps. It was pretty quiet at the table for a couple minutes while everyone devoured the Philly Cheesesteaks. Even my daughter-in-law who is not avid venison fan enjoyed the sandwich. Yummy!” – SteveLeave a Comment[feast_advanced_jump_to].
Venison, or deer meat, offers a deliciously rich and savory flavor unlike any other meat. With its deep umami taste and tender texture when properly cooked, venison makes a wonderful centerpiece for special occasion meals. However, finding the right cheese to serve alongside venison can be tricky. You want a cheese that enhances the venison rather than overpowers it.
Below we’ll explore what makes venison and cheese such a great pairing and recommend 7 cheese varieties that complement venison beautifully Keep reading for the perfect cheese plates to take your venison dishes to the next level!
Why Venison and Cheese Go So Well Together
There are a few reasons why cheese makes an exceptional match for venison:
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Contrasting textures – Venison is tender and delicate, Cheese provides a nice contrasting density and smoothness
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Nutty, savory flavors – Like venison, many cheeses offer rich, earthy, umami flavors that enhance the meat’s natural taste when enjoyed together.
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Acidity – Sharp, tangy cheeses help cut through venison’s richness. Their acidity balances the dish.
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Creative pairings – From mellow to pungent, cheese comes in endless varieties, allowing for fun flavor combinations with venison’s complexity.
When selecting cheese for venison, keep these factors in mind as you consider different options. Now let’s look at some winning varieties!
7 Cheese and Venison Pairings to Try
1. Blue Cheese
Bold and creamy blue cheeses like Gorgonzola, Roquefort and Stilton offer a robust flavor that holds its own with venison beautifully. The pungent funk and saltiness forms a scrumptious balance with the meat’s richness. Try it on venison burgers or alongside seared backstrap medallions or tenderloin.
2. Goat Cheese
The tangy, grassy flavor of goat cheeses like chèvre pair deliciously with venison. Goat cheese crumbles or a log can be served with venison carpaccio or tartines for an easy yet elegant appetizer. The creaminess matches nicely with venison without overshadowing the flavor.
3. Gruyère
Nutty, alpine-style Gruyère has enough body and complexity to complement venison’s depth of flavor. Its mild pungency contrasts the meat pleasantly. Gruyère shines in venison fondues or gratins, and pairs well with pan-seared or roasted venison cuts.
4. Gouda
For a more mellow cheese choice, turn to creamy Gouda. When aged, Gouda takes on hints of butterscotch and caramel that align beautifully with seared or smoked venison. Try thin slices with smoked venison sausage or venison medallions for a simple yet impactful cheese course.
5. Taleggio
This Italian washed-rind cheese offers a meaty, fruity flavor that’s right at home with venison. Its smooth, rich texture and tang make it a fantastic pairing for roasted venison haunch or shoulder clod finished with fruit glazes or chutneys.
6. Brie
Buttery, rich Brie offers enough flavor intensity to keep pace with venison without overwhelming. The soft cheese’s earthiness pairs splendidly with pan-seared venison backstrap or venison loin chops for an upscale dinner party dish.
7. Parmesan
While prosciutto-wrapped venison tenderloin or backstrap goes well with many cheeses, it finds an ideal match in nutty Parmesan. The crumbly cheese’s sharp umami notes align with cured meats like prosciutto, while contrasting sweetness balances the venison beautifully.
Tips for Serving Cheese with Venison
When preparing your venison and cheese pairing, keep these tips in mind:
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Allow cheeses to come to room temperature before serving to allow full flavor development.
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Offer a cheese plate with varied textures and flavors to accommodate different palates.
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Include cheese friendly accompaniments like nuts, chutneys, fresh and dried fruits.
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Arrange cheese from mildest to strongest so the venison flavor isn’t overwhelmed.
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Consider cheese both before and after the meal – as an appetizer or dessert course.
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For appetizers, keep portions small so cheese doesn’t fill up guests before the main course.
Time to Feast on Venison!
With all of these delicious cheese possibilities, there are so many ways to complement your venison creations. Don’t be afraid to experiment with different cheese varieties, textures and pairing methods to find your favorites. The right cheese can take your venison from great to spectacular!
What Cut of Meat do I use?
Thinly sliced ribeye steak is the traditional meat for Philly cheesesteaks. The venison equivalent of the ribeye is the backstrap or loin. I chose not to cut up a good backstrap because it hurt too much, so I used a sirloin roast instead.
Ribeyes are prized for their marbling but venison doesnt have much, if any, fat. This is where my favorite cooking fat comes in handy – lard. It enhances the meat a bit by adding some fatty richness.
How do I cut meat for a Philly cheesesteak?
Two things are needed to cut meat into paper-thin slices: a sharp knife and a piece of meat that is mostly frozen. I find it much easier to slice meat thinly when its still frozen. Its super important to slice the meat as thin as you can for this recipe. Otherwise, it could be a little tough to bite through.
I like to let the meat thaw on paper towels (in the fridge, of course) after cutting it into thin slices. This helps remove any off flavors in the meat and will also help brown the meat better.
