Venison has a rich, meaty flavor that can stand up to bold cheeses. But with hundreds of cheese varieties available, which ones truly complement venison best? Here are my top picks for cheeses that go great with deer meat.
Mild Cheeses Bring Out Venison’s Natural Flavors
For those who want the true venison flavor to shine, start with mild cheeses:
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Havarti – This semi-soft cheese has a smooth, creamy texture Its buttery flavor adds richness without overpowering. An excellent melting cheese for venison burgers or sandwiches
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Mozzarella – Fresh mozzarella adds delightful strands of cheese when melted over venison. Its mild, milky flavor allows the venison’s complex taste to come through.
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Monterey Jack – With its creamy, mildly tangy flavor Monterey Jack is a flexible cheese that pairs well with most venison dishes. Extra points for pepper jack’s spice.
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Gouda – Try gouda smoked or unsmoked. Its nutty, caramel notes complement venison’s deeper flavor tones.
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Brie – Soft, creamy brie makes a terrific pairing, especially when ripe. Its mushroomy undertones match nicely with venison.
Sharp Cheeses Add Bold Contrast
Some sharp, assertive cheeses can handle venison’s rich meatiness:
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Blue Cheese – A classic! The pungent, salty punch of blue cheese balances venison’s iron-rich flavor. Crumble over steak or burger.
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Aged Cheddar – Sharper cheddars have the bite needed to stand up to venison. The aged flavors add extra dimension.
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Parmesan – Dry, crumbly parmesan provides a salty crunch. Grate some over backstrap or medallions.
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Pepper Jack – For fun flavor, try pepper jack. The heat and spice complement venison without overwhelming it.
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Goat Cheese – Tangy, tart goat cheeses like chèvre pair well with venison. Try a goat cheese-venison burger.
Soft Cheeses For Richness
Some soft, creamy cheeses offer a decadent mouthfeel:
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Brie – The soft ripeness of brie makes an indulgent match for tender venison cuts. Serve alongside seared backstrap.
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Burrata – The rich, creamy filling of this fresh Italian cheese pairs ideally with venison’s juiciness.
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Camembert – Earthy, supple camembert is excellent with venison roasts or in casseroles when you want a hit of creamy decadence.
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Mascarpone – This soft, thick cheese is perfect for enriching venison pasta sauces into a silky creaminess.
Smoked Cheeses Add Depth
For fabulous flavor depth, bring on the smoked cheeses:
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Gouda – Smoked gouda’s deep, caramelized flavor takes venison to new taste heights. A frequent charcuterie board pairing.
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Cheddar – Smoked cheddar has the sharpness to stand up to venison, while providing a smoky scent.
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Mozzarella – Smoked mozzarella melts delightfully over venison pasta, pizzas, meatballs, or bruschetta.
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Provolone – Smoked provolone shines in venison sandwiches, giving a smoky edge to balance the meaty flavors.
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Gruyère – This nutty, creamy Swiss cheese gets an extra flavor boost when smoked. Makes incredible venison fondues.
Hard Cheeses For Bold Accents
For a flavor spike, finish venison dishes with hard, salty cheeses:
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Parmesan – Grate over pasta, risotto, meatballs, or roasted venison for a sharp, salty accent.
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Pecorino – Briny, bold pecorino shines when grated atop venison. Works on pasta or salad.
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Asiago – Crumbly, dry asiago gives a sharp jolt of flavor. Nice on pizza, salads, or charcuterie alongside venison.
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Manchego – Spanish manchego has nutty, saline hints that pair well with venison. Especially nice with the venison’s Mediterranean seasonings.
Sorry Philly, but browned meat is better than steamed meat.
I’m going to let you in on a little dirty secret of internet recipes. And it’s something I spot ALL the time. When people search for a recipe they want to try on Google, they are given a HUGE number of results. Most of the time, the more appealing the picture of the food, the more likely it is that you will choose THAT recipe over the others. Because of this, many people edit their photos to make them look crisper, golden, or more “done” than they really are if they follow the recipe. In this case, you may have chosen this recipe because the meat looks great and is nicely browned on top. You probably liked it even more because you know that browning and searing meat makes it taste so good. The good news is – in this case the browning is REAL!.
There are a lot of new taste, smell, and flavor compounds that are made when meat browns. Meat nerds call this process the Maillard Reaction. In short – browning meat is not just visual, it actually creates new flavors. But it’s important to know that most traditional cheesesteaks are only partially steamed on the griddle. This makes them very soft to eat but stops them from browning. Of course, this is also why a lot of cheesesteaks may not look very tasty in pictures—the meat looks grayed instead of browned. So, my version has more of a fajita-style sear for a bonus oomph of taste. So – don’t expect these to be melt in mouth steam-tender.
The cut of venison you use is important.
The above is all true. Thinly slicing will help combat toughness. BUT, it’s not a magic cure-all. So for the best results on this quick-cook sandwich, I recommend using backstrap or top round muscles. These two muscles are softer than most on the animal, but they are also big enough to cut into nice, even slices instead of lots of small, broken pieces.
Venison Philly Cheesesteak · Ingredient Wild
FAQ
What is a classic pairing with venison?
What cheese is good with venison summer sausage?
What is best to mix with deer meat?
What to eat with venison?
Here’s the short answer. The best side dishes to serve with venison are steak fries, creamed spinach, cauliflower casserole, and baked beans. You can also include risotto, mac and cheese, dinner rolls, and asparagus. For healthier options, try serving cucumber salad, orzo salad, broccoli slaw, and roasted carrots. Ready? Let’s jump right in.
What flavors go well with venison?
Fruity flavors – Tart, dark fruits like blackberries, cranberries, or cherries can balance the rich taste of venison. They can be used in a marinade, cooked into a sauce, or served alongside venison to add a fruity twist. Herbaceous flavors – bold herbs such as thyme, rosemary, and sage lend their fragrant notes perfectly to venison.
Which wine goes with venison?
Trader Joe’s Pinot Noir pairs well with venison. It is a light-bodied, versatile red, whose low level of tannins makes it an accessible red for the wine novice. It also complements poultry and earthy flavors like mushroom, as well as warm spices like cinnamon and cloves.
What spices go well with venison?
Herbaceous flavors – bold herbs such as thyme, rosemary, and sage lend their fragrant notes perfectly to venison. They’re robust and aromatic enough to complement the strong, gamey flavors of venison. Warming spices – pepper, cloves, and cinnamon can give venison a lovely depth of flavor.