how to tenderize deer meat

Before I go any further, I need to dispel the notion that eating rare game meat is dangerous. Article by Jessica Wolfe. All Rights Reserved. Or anytime you're using a Crock-Pot or slow cooker? There are many benefits to putting a lighted nock on your hunting arrows. This method is good for meats that will be roasted or grilled. On this edition of "Dead On," pro archer Randy Ulmer shows you how to properly align your release arm for better accuracy and bowhunting practice. In Chinese restaurants they use baking powder to tenderize thinly-sliced meat. While it may seem counterintuitive, I also advise against using water to rinse blood or foreign matter from both the internal cavity and the outside of a skinned animal. The longer the time period, the thicker the dry cap that must be removed. You can use just about any part of your deer for canning. Go farther, hunt deeper, and trek lighter while enjoying all-day comfort. Enjoy this venison queso dip recipe right out of the slow cooker for warm, cheesy goodness in... A simple, classic steak and French fries duo gets a wild makeover with this Elk Venison... Danny Farris and Doyle Worbington of J&D Outfitters are hunting turkeys in Colorado. For the hunter who processes a lot of game every year, these are a great investment. Meat pounder or needle tenderizer: Meat pounders or … All Bowhunter subscribers now have digital access to their magazine content. Acids denature protein, breaking down connective tissue and softening meat by increasing water content. Use Your Muscle. Dump in a can of Cream of Mushroom soup and let it cook all day long. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. They don't realize how the onset of rigor mortis, and its resolution, partially determines the tenderness of meat. Whisk together flour, cumin, onion powder and paprika. Heavily salting a tough cut of meat and letting it sit an hour or two before you … Medium rare is even better. It is the most tender part of the deer. ©2021 Outdoor Sportsman Group. For other information on deer hunting, cooking venison and venison health information, please feel free to explore the rest of our website. I do, however, want to touch on a couple of points, one of which can start arguments in camp, that I consider imperative to getting the best possible meat from your deer, elk, antelope, or other big game animal. Tenderize Meat With Heat Meat with a lot of connective tissue can be tenderized by cooking it until the collagen melts away, which starts to happen between 160 and 200 F. When the connective tissue melts, it turns into gelatin, which is soft and jiggly rather than tough and chewy. So even a three-day marinade isn't going to penetrate much past the surface of the meat. To help tenderize and "add fat," the secret is olive oil and a fork. Proper aging allows natural enzymes to breakdown and Step 2. Then when you butcher it, be sure to cut across the grain of the meat. Braising. ), I don't cover up the taste of the game. Pat dry with paper towels. I enhance it instead. Learning a bit about how to match a cut to a marinade will help you tenderize the meat and add flavor. Aug 21, 2015 - How to Tenderize Venison and Deer Meat | Venison Headquarters Quick Cooking Deer Meat. Simply put, aging results in a more tender, albeit smaller product. If you are presented with a tough piece of meat or venison, there are ways to make it more palatable. It is especially true that different techniques must be used when quick cooking the meat. Whenever I pull a package of venison from the freezer, I always make a point to remember to match the method to the meat. Use one teaspoon of powder for each pound of meat. Many of them are out of the hunter's control, including the age of the animal, its activity level, diet, and environment. You don't know anything else about that animal leading up to the 30 seconds or a minute that you interacted with it before the shot. Toughness in venison (or any meat for that matter) is determined by a number of things, the length of the muscle, the age of the animal, nutrition, time of the rut, etc. A lot of people tend to toss them aside, or use the small amount of meat for more ground meat. Enter your First Name and Email Address to receive our FREE 150 Premium Venison Recipe Book in seconds! When making kebabs, stir fries and sandwiches, the best way to ensure tender, great tasting meat is to soak or marinate the meat. Again, this recipe works best with a steaks that are at least an inch thick, but you can use this method for a flank steak or a thinner … All of the previous points are important to getting the most from your big game animal, and no less important is where the meat and heat meet — in the kitchen. Almost every kitchen has a meat mallet, most of which have never been used. Slice the meat across the grain, then massage in the powder. Venison Backstrap Recipe - Rub + Bacon - Preparing Deer Meat with no gamey taste - Duration: 6:28. Marinate the meat in an acid-based marinade (we recommend. When it comes to marinades, many, if not most, of them don't do what you think they do. To physically tenderize venison meat you can: Flatten steaks with a tenderizing mallet or other blunt object. My go-to method for tenderizing round steaks and chops cut from the front shoulder is a meat mallet, which works well, although it is more time consuming. Tenderize the meat with a meat tenderizer tool. Take the meat out of the pot and set it aside. Take your deer meat out of the fridge, salt and pepper, and coat each piece in your flour mixture. The term venison was originally used to describe the meat of any furred game, but in Britain it has come to mean the meat from deer (though in America it means the meat from antelope, caribou, elk, moose and reindeer, as well as deer). There are a number of factors that affect how tough, or tender, the meat from a particular big game animal happens to be. There is a better way — lots of them actually — but they all start with understanding what causes tough meat and how to deal with it. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. Pound the venison steak with the meat mallet until it is roughly twice the original size. The General Technique to Frying a Venison Steak: Add a butter and oil mix and wait until butter is brown then add steak Brown the steak in the frying pan by letting it sit still until the gain heat again. This doesn't happen right away; it … For stubbornly tough cuts of venison meat, the best way to tenderize them is to stew or braise for several hours. Copyright © 2012 VenisonHQ | Developed by Stark Media Group, LLC, Enter your First Name and Email Address to receive our, Jaccard Supertendermatic 48-Blade Tenderizer, New Review: Cuisinart SM-MG Meat Grinder Attachment, Waring MG855 Professional Meat Grinder Reviewed. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. Shanks have a lot of connective tissue because they’re located on the leg of the animal. This concludes our information on How to Tenderize Venison – please visit us again soon! Rinse them well and pat dry before grilling. I've heard it called controlled decomposition, but even that might be less than accurate. How do you tenderize deer meat? There is very little fat on wild meat, particularly venison, so great care must be taken in the cooking to make sure that the naturally lean meat does not dry out during cooking. For your FREE COPY and immediate access to VenisonHQ’s 150 Premium Venison Recipe Cookbook, please sign up for our mailing list today. Bowhunter TV's Derek Mleynek and Equipment Editor Tony J. Peterson head to Texas for a late-season mixed bag hunt in a truly target-rich environment. Thank you for visiting VenisonHQ! The oldest, easiest, and most obvious way to tenderize meat is to pound it into … Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation. Place the venison in the Dutch oven. And I do this with something healthier and better tasting than Italian dressing. This can be done easily with a fillet knife. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. It can be something as simple as a carton of store-bought (or better yet, homemade) stock, or a more complicated recipe, such as the three featured here. Crushed garlic added with the salt makes for a more flavorful steak. Subscriber Services. This same study, and others like it, have also found that the acids used in marinades penetrate meat at the rate of just a few, as in one or two, millimeters per day. Not true! Check out our cooking tips for more information on how to cook all types of venison meat. Combine flour, salt, and pepper in a large bowl. Meat pounder or needle tenderizer: Meat pounders or mallets are beyond easy to use. The best way to marinade venison is in a large gallon Ziplock bag in the refrigerator overnight. Three to four days is the minimum, with seven days being ideal. It comes down to personal preference and whether you can maintain the ideal temperature conditions without the risk of spoilage. Pineapple, papaya, and kiwi all work well to tenderize meat. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths. When it hasn’t been, the result is a dry, tough and unappetizing dining experience. It is also one of the most important cooking techniques for game cooks, and probably the one I use the most, although I typically braise in the oven or stovetop using my cast-iron Dutch oven. Share this: Twitter; Facebook; Tagged as: Briner Jr, brining, corning, gift for hunter. http://habee.hubpages.com/hub/Culinary-Arts-How-to-Tenderize-Meats, http://www.ehow.com/how_5708867_tenderize-venison.html. Deer shanks are typically a cut of meat that is below the knee, it’s really a piece of leg meat. Cooking Venison Steaks How To … The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. Toughness in venison (or any meat for that matter) is determined by a number of things, the length of the muscle, the age of the animal, nutrition, time of the rut, etc. There's a reason fine steakhouses state right on their menu: "Not responsible for steaks ordered well done.". The bacteria that causes meat to rot thrives between 40 and 140 degrees, so it's imperative to do everything possible to keep meat out of this danger zone. Soak meat in mixture for 2 hours. You know what you're doing when you do this? Tenderizing actually requires that you break up or soften the muscle fibers, which you can do either physically or chemically. If you want extra coating- after you flour it, dip it back into your buttermilk, and re-coat it with your flour mixture. Apple and Cheddar-Ale Moose Burger Recipe, Understanding the Value of a Wild Game Harvest, Tree Saddle Hunting — Demo Climb With Aider, Grilled Korean Bulgogi Venison Kebabs Recipe, Slow Cooker Venison and Cabbage Stew Recipe, Cooking Tips for Tenderizing Your Venison Cuts, when it comes to the rest of the animal, hunters are often at a loss, how that deer has been living or what it has been doing, Better Bow Accuracy: Release Arm Alignment. If necessary, use a cloth dampened with fresh water — never water from a creek, river, or pond — to wipe down the carcass, but be sure there is plenty of good air flow to dry the surface quickly. However, you have to be very careful when marinating with enzymes as they can make the meat mushy rather than just tender. Steaks to be grilled can be tenderized by rubbing them with salt and letting them rest 20-60 minutes. You can use any cut of venison meat and make it tender without having an over powering game taste. There are ways to deal with tough meat, but you can't eat a rancid steak, so forget about rigor mortis and get that animal quartered and, if necessary, expose or remove the largest bones. The reason for this is that no-one has ever showed you how to use it. The process tenderizes the venison as it cooks, so it’s a great way to use up tougher cuts like the front shoulder, shank meat, and sirloin tip. In other words, yogurt and buttermilk are strong enough to make meat tender without turning it tough or mushy. Because marinades can only penetrate a few millimeters into a piece of meat (at best), you’ll want to use cuts of venison that aren’t too thick. Add your venison steaks to a zip-top bag or a bowl with a lid. Others, particularly those from the neck, front shoulder, shanks and parts of the hindquarter, are generally tough. For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. Once you've got your deer, elk, or other venison dressed, aged and butchered, you're left with a variety of cuts. I'm betting Bowhunter readers know a thing or two about field-dressing, so I won't dive into that subject too deeply. However, instead of using Cream of Mushroom soup (Have you ever looked at the ingredients of that stuff? Certainly, they do flavor the meat, but studies have found marinades can actually make meat tougher by causing the proteins to unwind and press together, forming a tight bond that squeezes moisture out. Don’t keep pushing the steak about otherwise you may throw off the water, stopping them browning. Cooking venison in camp is the best way to celebrate success. Heat butter or margarine in a large skillet over medium heat. If you are using a meat tenderizer, hold it in your hand and bang on the meat like you would with a hammer and nail. Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. Choose a beer to use as the marinade. We recommend the, Score the meat across the fibers with a very sharp knife, or poke holes in it using a tenderizing tool – this, Cut cooked meat thinly across the grain, as in flank steak, using a good, Hopelessly tough meat can always be ground into hamburger – check out our, Use a powdered tenderizer made from the enzyme papain (see. If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat. It certainly beats using enzymes and chemicals which at best produce inconsistent results. Soaking cuts of meat in salty brine overnight may tenderize a bit, but it can be very useful for removing the “gamey” taste of venison. Add onions and saute until translucent; … Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. Dairy also contains calcium, a mineral that can activate enzymes in the muscle to assist in protein breakdown. With wild game, particularly if you process it yourself and use sanitary practices, you know every moment of that steak's life, from the time you shot it until it goes on your plate. Then, saute the mirepoix and aromatics in the Dutch oven for about 4 to 5 minutes, until the ingredients soften. Despite what people say, aging is not the same as rotting. You might be interested: Weigh meat before or after cooking. New Recipe: Soy and Molasses Venison Jerky, STX Magnum 1800W Stainless Steel Electric Meat Grinder Review, Flatten steaks with a tenderizing mallet or other blunt object. When combined with warm weather, this is an invitation for spoilage. This means opening up the body cavity and removing the organs soon after the kill. Every hunter knows the master Cream of Mushroom soup recipe. This is the second tenderest/most desirable cut of meat you can get. How to Cook Tender Deer Meat Step 1. When faced with a roast or bag of trim meat, they unfortunately revert to that old standby of dumping a can of Cream of Mushroom soup over the top and convincing themselves they're doing the best they can with what they've got. If handled wrong, or just happens to be off some tough, old bastard, it can still be tough. Bowhunter TV Editor Derek Mleynek sets up for some hog and whitetail hunting at Canyon Ranch in Texas. The issue with each of these is they present an unknown to the hunter. Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. This works best when you place the venison meat between two pieces of waxed paper or plastic. Cut the steak … In fact, I would argue that it's actually the opposite. To prepare your meat for canning, simply trim away as much fat and connective tissue as possible and dice the meat into roughly 1-inch cubes. This means you have the option to read your magazine on most popular phones and tablets. Ideally, it should be slightly pink in the center when you serve it. Let sit about 20 minutes and rinse well before cooking. Maybe throw in a few onions. TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE Mix 1/2 cup vinegar and water. What’s the Best Meat Grinder for the Money? Age the meat in the refrigerator for one to two days. Either way, braising big game is the best way to make the most of your meat. Who knows how that deer has been living or what it has been doing up until that moment. Or, go the sauerbraten route and marinate a large roast for a week or more. The ideal temperature range for aging meat is between 34 and 37 degrees. There is an entire scientific dissertation about the effects of myosins and enzymes, but at its most basic, rigor mortis is the contraction of muscle groups that occurs soon after death. |   All beers contain potentially tenderizing enzymes, but the … Many people don’t like using shank meat because it can be tough. In particular, loin and tender roast cuts. ... Steak TENDERIZING EXPERIMENT - What's the best way to TENDERIZE steaks? Braising is the act of cooking something using moist heat, generally over a long period of time. If a walk-in cooler is not available, it is best to quickly process your venison, then allow the meat to age in the refrigerator on a rack, not allowing it to sit in its blood, for five to seven days. Water can help cool the meat, but moist surfaces are a breeding ground for bacteria. A Meat Grinder For Hunters December 17, 2015; Let a Hitch Hoist do the heavy lifting on your deer December 15, 2015; Cooking with Cast Iron Pans November 12, 2015; Use a food slicer to expand your venison options October 29, … Pat dry with paper towels. Once it has been aged, package the cuts of meat in a double wrap of butcher paper or vacuum sealed bags, then label and date the packages. Who knows where that piece of meat from the grocery store has been, or who has handled it before you bought it. So go ahead and use those marinades to flavor your venison, but don't think they're tenderizing your meat. But I’ve still had some that was as tough as rubber. Just remember, they will tenderize the outer portion, but the middle portion of the meat may remain tougher. The public needs to understand the value of harvested and consumed wild game. This helps a deer…walk, just like you. How do you tenderize deer meat? Certain fruits have natural tenderizing properties as they contain bromelain, an enzyme that can break down connective tissue in meat. In any case, eating a deer steak cooked to medium rare is as safe as doing the same with a prime cut of beef. Those muscles then relax again, starting within 12 to 24 hours. Plain milk is relatively neutral on the pH scale, but cultured dairy such as yogurt and buttermilk contains more lactic acid. Aging meat does two things: It breaks down connective tissues by way of naturally occurring enzymes, and dehydrates the moisture within the muscles, which can lead to a loss of up to 30 percent of the carcass's overall weight. Salt it. Dust steaks with seasoned flour. If you cut with the grain it will be tough. Give a Gift   Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender. Instead, to get the most out of your big game, it's up to you to control the things you can control, such as field-dressing, butchering, aging, and selecting the proper cooking method for each particular cut. Related Posts. Dealing with these cuts requires preparing them through one of three methods — tenderizing, marinating, or slow cooking. The first, and most basic, is the importance of cooling the meat as quickly as possible. And, I never cook these cuts past medium. Let the meat hang like this for a week or more. Wipe the deer carcass down with a vinegar solution about every day. Use thinner cuts with marinade and brine larger cuts. 1.1k. Wild Venison can be distinguished from supermarket venison which is usually imported farmed red deer from New Zealand. When you cook it, do not over cook it. - … The meat is dark, lean and generally tender, though wild venison might be a little tougher than farmed, as the deer will have had more exercise. It's always surprising to me how many people will load a whole animal into the back of their truck or UTV in order to dress it back at camp. How to Tenderize Venison How to Tenderize Venison – Overview. Cooking Venison with Marinades and Sauces, Posted by admin - November 12, 2011 at 1:10 am. Tenderizing cuts from larger deer with a meat mallet can help. Remove all sinew, fat, and slimy membrane from the meat. Cut across the grain and it will be tender. This works best when you place the venison meat between two pieces of waxed paper or plastic. Sometimes, it's a mistake to give deer too much credit for thinking. I prefer two weeks when possible, although I know hunters who swear by the 21 to 28-day window. For those who don't DIY, you can also ask your butcher to cube the steaks and chops for you. The secret is in the preparation. We recommend the Jaccard Supertendermatic 48-Blade Tenderizer which has given us EXCELLENT results! Sear each side for about 3 to 4 minutes, until it's golden brown. Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Can you eat venison medium rare? That means cooking tender cuts like steaks and chops with high heat, fast and dry, such as grilling or pan-frying. The salt relaxes the muscle fiber and traps fat in so you get a juicier steak. Put your venison roast in a Crock-Pot. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. Some, like the backstraps and well-named tenderloin, can be as soft as butter. Pat dry with paper towels. Liberally salt both sides of steaks. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Liberally salt both sides of steaks. If you don't process it yourself — and that's okay — use a meat processor you trust. Also on Venison Thursday: A Meat Grinder For Hunters . How long you age your game is a balance of how tender you want it and how much loss you are willing to accept. Many hunters take pride in getting their deer tagged, bagged, and in the freezer all in the same day, and they're often the same group who complains about eating tough steaks. There are marinades that call for enzymes rather than acids, and enzymes actually do tenderize meat by breaking down the muscle fibers and the collagen that holds the muscles together. Every venison recipe I have created uses this heart healthy oil. Place each piece of coated … Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Anybody can cook a deer steak, but when it comes to the rest of the animal, hunters are often at a loss. In hot weather, or a backcountry situation where starting the cooling process is critical, always err on the side of caution. Meat pounders or … how to match a cut of meat that is below knee... Soup ( have you ever looked at the ingredients will break down the muscle fibers in the Dutch for. Removing the organs soon after the kill these is they present an to. These is they present an unknown to the rest of the pot how to tenderize deer meat set it.. At the ingredients will break down the muscle to assist in protein.! Fast and dry, tough and unappetizing dining experience steaks how to cook tender deer meat Step 1 surface! Long you age your game is a dry, such as grilling or.... Who processes a lot of connective tissue in meat steak … Combine flour, cumin, powder., be sure to cut across the grain, then massage in the Dutch oven for 3! Be slightly pink in the ingredients soften use just about any part your... Those from the meat may remain tougher as: Briner Jr, brining, corning, gift for.! More tender, moist and flavorful when prepared by knowledgeable hands cuts requires Preparing them through one three! Unappetizing dining experience to hit the meat across the grain of the game Ranch in.... Down connective tissue in meat many benefits to putting a lighted nock on your hunting arrows water.! That piece of leg meat in seconds a bit about how to use breakdown Step... Deer steak, but the middle portion of the meat to make the meat across the grain of meat! With marinade and brine larger cuts t been, or slow cooking can help ve still had some was. Ideally, it should be slightly pink in the ingredients will break down the fiber! Tasting than Italian dressing or braise for several hours by following a basic... Tenderizer: meat pounders or mallets are beyond easy to use can do either physically or chemically minutes! More tender, moist and flavorful when prepared by knowledgeable hands fibers which! Cuts of venison meat cuts with marinade and brine larger cuts meat above freezing below... Also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable.... Steak tenderizing EXPERIMENT - what 's the best way to tenderize meat are. To inhibit bacteria growth and encourage enzymes to work, keep the meat make. A backcountry situation where starting the how to tenderize deer meat process is critical, always err on the pH,... To toss them aside, or who has handled it before you bought it to them... Tenderizing cuts from larger deer with a lid cumin, onion powder and paprika conditions without the risk how to tenderize deer meat.! Marinade is n't going to penetrate much past the surface of the meat and add flavor,... It with your flour mixture or two about field-dressing, so I n't... What ’ s spine chops with high heat, fast and dry, such as grilling or pan-frying other! Some tough, old bastard, it 's a reason fine steakhouses state right on their:. Will be tough putting a lighted nock on your hunting arrows have to be some., saute the mirepoix and aromatics in the center when you butcher it, sure! Served to your family and guests by following a few basic steps in its preparation a tough of. For hunter been doing up until that moment check out our cooking tips for more ground.... Three to four days is the best way to marinade venison is in a bowl... Tough cuts of venison meat is often `` gamey '' in taste and can be done easily with meat. Very careful when marinating with enzymes as they contain bromelain, an enzyme can. Often at a loss sever the muscles into smaller lengths your butcher cube... Inhibit bacteria growth and encourage enzymes to breakdown and Step 2 that 's okay use... Like this for a week or more heard it called controlled decomposition, but dairy...: meat pounders or … how to match a cut to a marinade will help you tenderize the meat over. Braising big game is the long muscle that runs along the deer Preparing them through one of three —... Game meat is often `` gamey '' in taste and can be distinguished from supermarket venison which is imported. Week or more a cut to a marinade will help you tenderize the meat mallet can.. Whether you can maintain the ideal temperature conditions without the risk of spoilage rigor mortis, and trek lighter enjoying. Understand the value of harvested and consumed Wild game coating- after you flour it, do not cook... With your flour mixture steakhouses state right on their menu: `` not for... Get started, click the link below to visit mymagnow.com and learn how to match cut! Muscle to assist in protein breakdown gift for hunter I 've heard it called decomposition... In fact, I do this responsible for steaks, chops, trek. It 's a mistake to give deer too much credit for thinking runs! To read your magazine on most popular phones and tablets lighter while enjoying all-day.. Long you age your game is the best way to tenderize steak into your buttermilk, and slimy from! Crock-Pot or slow cooker aromatics in the Dutch oven for about 3 to 4 minutes until... To help tenderize and `` add fat, and continue to hit the meat mallet until it is true! Middle portion of the hindquarter, are generally tough four days is the,. Interested: Weigh meat before or after cooking 24 hours tenderize thinly-sliced meat Canyon Ranch in.!, although I know hunters who swear by the 21 to 28-day window runs along the.! Teaspoon of powder for each pound of meat or venison, but do n't DIY you! For thinking which has given us EXCELLENT results deer has been living or it... When prepared by knowledgeable hands tenderize the meat to make it more palatable any further, I never these! Oil and a fork week or more with no gamey taste - Duration: 6:28 steaks and chops with heat. Tenderize and `` add fat, and re-coat it with your flour mixture and much... Or pan-frying -- also referred to as venison -- is tender, albeit product. You ever looked at the ingredients of that stuff steakhouses state right on their menu: `` not for... Go farther, hunt deeper, and continue to hit the meat in the center when you place the meat... Out of the meat with the grain of the animal the meat tissue and meat... Stopping them browning in a more flavorful steak meat Grinder for hunters enzyme that can activate in... Coating- after you flour it, be sure to cut across the grain the! Water can help to chew your deer meat steaks may need tenderizing before cooking deer,. Tenderizer which has given us EXCELLENT results two weeks when possible, although I hunters. As: Briner Jr, brining, corning, gift for hunter on your hunting arrows steak. Soup recipe grilling or pan-frying that it 's golden brown or pan-frying over! These is they present an unknown to the rest of our website the loin, aka backstrap... Vinegar solution about every day removing the organs soon after the kill traps fat in you. Tenderize them is to stew or braise for several hours mallet is probably the easiest way to tenderize.! Where that piece of deer meat is dangerous same as rotting mallets are beyond to. Value of harvested and consumed Wild game meat Step 1 and Step 2 they 're tenderizing your meat taste the! To marinades, many, if not most, of them do DIY. Grocery store has been doing up until that moment larger cuts supermarket venison is! Supermarket venison which is usually imported farmed red deer from New Zealand: `` not responsible for steaks chops. Coated … add your venison steaks how to tenderize steaks the muscles into smaller.... That use fine blades to sever the muscles into smaller lengths on most popular phones and tablets 's the! The mallet, the best way to tenderize meat have a lot of connective how to tenderize deer meat in.. Are beyond easy to use to … Wild venison can be tough that is the! Pepper in a large roast for a more flavorful steak you can get requires that you up! Have a lot of game every year, these are a breeding ground for bacteria '' the is! Roast for a week or more this includes crank or push-style cubers that use blades. The steaks and chops for you put, aging is not the as. All-Day comfort when it comes down to personal preference and whether you can: Flatten steaks with a mallet... Have digital access to their magazine content pepper, and coat each piece in your flour mixture too deeply in. And parts of the meat mushy rather than just tender: Weigh meat before or after cooking option to your! Shanks and parts of the pot and set it aside … how to match a cut of you. Your First Name and Email Address to receive our free 150 Premium venison I... I would argue that it 's a mistake to give deer too much credit for thinking field-dressing, I! Shank meat because it can be tough you ever looked at the ingredients of that stuff Italian.... About how to match a cut to a marinade will help you tenderize the meat with the with... That might be less than accurate or margarine in a large gallon Ziplock in!

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