Venison cheeks are a cut from the head that is full of flavor, but needs to be slow braised to become tender. As they braise, collagen melts from the meat into gelatin, adding body & depth to the braising liquid for a truly luxurious sauce.

Because they need to be braised, cheeks are a natural choice for heavier evening & winter dishes, but they can also be braised ahead of time & used in sandwiches & other recipes as you would pot roast or cheeks from other species.

Applications: Braise