how to make deer meat tender

The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. Flip your deer meat after a few minutes of cooking. Splash a tablespoon of white vinegar per cup of milk and this will substitute for buttermilk. Overcooking deer leads to dry, tough meat. • can of hunts garlic pasta sauce • ounce can of tomato paste • lasagna noodles • two 8 ounce tubs of cottage cheese • garlic salt, pepper, italian seasoning to taste The water will not only … The olive oil in the marinade helps keep the venison steak moist. We also use minced garlic, pepper, soy and Worcestershire sauce in our marinade. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. diagnosis or treatment. Either way, let the meat refrigerate overnight, or for several hours before baking. Age the meat in the refrigerator for one to two days. Mix in dried chili powder, paprika, and brown sugar. Although I’ve never had anyone else’s fried deer tenderloin (steak, backstrap, or whatever you call it), this recipe falls in my “BEST Recipes,” category, because it’s the best in my book. Absolutely amazing!!!! The BEST Deer Meat Backstrap Recipe Around: So deer meat doesn’t show up often, but when it does… oh baby, I get to frying in the kitchen. Combine flour, salt, and pepper in a large bowl. 1 to 2 pounds of tenderloin, backstrap, or ham sliced to your liking, 3 cups of buttermilk or enough to cover your meat in the bowl or pan, 2 Tablespoons of salt for seasoned flour + extra for seasoning meat, Dash of pepper for seasoned flour + extra for seasoning meat, 1 cup of cooled bacon grease or 3 cups of vegetable oil. The process is simple and only requires time and patience. Fried deer meat was always a staple in my childhood years. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. Chops cook just like steaks as they are simply loin steaks with some bone attached. There should be no redness. The hams should be tenderized, but I’m lazy and I don’t like to tenderize. Aging deer meat is essential to getting a flavorful, tender meat. Tenderize the meat with a meat tenderizer tool. Copyright © Cut perpendicularly against these lines. Meanwhile, add next 10 ingredients (onion through red chili powder) to blender and blend well. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Grandma’s Secrets to Cook Tender Deer Meat Secret #1- As your slicing your meat, slice it against the grain. It will help your deer meat be more tender. Cook deer steaks with a hot fire on the grill. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse , Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. Start by preheating your oven to 325 degrees. Secret #2- Soak your deer meat in buttermilk for at least 1 hour Add venison to Dutch oven, working in batches if necessary. It’s the base for the other cooking techniques mentioned in this article. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. If you want to know how to cook the best fried deer meat there are a few secrets to cooking it that I have learned from my grandma and mama and I’m passing them down to you. Unlike beef or pork, venison has little to no fat content, and because of this, it must be prepared differently in order to keep it tender. Privacy Policy Remove all sinew, fat, and slimy membrane from the meat. Heat bacon grease or vegetable oil in a skillet on medium heat to 325 degrees. When it hasn’t been, the result is a dry, tough and unappetizing dining experience. used as a substitute for professional medical advice, Tender venison steaks, the kind you can cut with a fork, are easy to prepare. It is actually cheaper than raising meat yourself because you don’t have to feed what you hunt for. The mild vegetable acid tenderizes the meat while the other ingredients add moisture and flavor. Start your stew early in the day to give it time to grow tasty and tender. My husband isn’t a hunter so all these years we’ve got our deer meat from my father-in-law and my brother-in-law. Use of this web site constitutes acceptance of the LIVESTRONG.COM This is exactly how my family has done it for years. The only time I do is when it was a big, older buck. You should still strive to cook it to medium rare, but this will make it more forgiving. Cook the deer meat to 130 degrees and remove immediately. Tender stew meat takes patience and technique, but it's well worth the time and effort. Thin cuts may only need about 45 minutes to an hour, while larger and thicker cuts usually need around 1 1/2 hours. The hams make the best fried deer steak. When it hasn't been, the result is a dry, tough and unappetizing dining experience. Now my oldest son is old enough to hunt and he loves to hunt deer. I’ll be cooking deer steak like this from now on!!!!! I like mine a little on the crunchy side so I cook it a little longer. Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. Smoking Deer Meat. Soaking your meat in buttermilk helps with the tenderness, takes a little bit of the gamey taste out of it, and helps flour to stick better when your battering it. Mix the marinade ingredients -- olive oil, white wine vinegar, lemon juice, garlic, salt and pepper -- in a mixing bowl and submerge the deer meat before placing it in the refrigerator for at least 4 hours, with up to a maximum of 24 hours. You can use any cut of venison meat and make it tender without having an over powering game taste. Pour your marinade all over the steaks and make sure everything is coated. The key to getting your venison to turn out moist, tender, and smoky is maintaining a … 2021 We pour the marinade into a plastic bag along with the steak and let it marinate in the refrigerator for 5 hours. Everything’s better with bacon, right? Check the internal temperature of the deer meat with a meat thermometer. First, use the stovetop to sear the meat in the pot. If you cut with the grain, the meat will be tough. and You can even cook shoulder steaks from young deer if left pink. Place the meat in a plastic container and keep the temperature above freezing and below 40 degrees Fahrenheit. Cook it in bacon grease, otherwise called Liquid Gold, to give it a better flavor. One benefit to utilizing a processor is they have a refrigerator at the perfect temperature to hang the carcass. Field and Stream; Tender Mercies: The Perfect Venison Dinner; Online Editors; January 2006, PABucks.com: Cooking Venison, the Other Red Meat, Field and Stream; Deer: Hang Time; Online Editors; January 2006, The Deer Hunting Guide: Venison Steaks on the Grill, TenderizeMeat.com: Jaccard Meat Tenderizer, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. Instead of taking 10 minutes to brown, you end up blasting your meat with high heat for 20 minutes in order to first drive off that extra moisture. Place each piece of coated meat in your hot grease. It was really good eatin’. The secret is in the preparation. Braising takes hours not minutes, leaving you plenty of time to set the table and clean up the kitchen. Following these simple steps should rid the venison of any undesirable gamey flavors. If it bubbles up your good to go.). He keeps us in deer meat and makes sure we have plenty to last through the year. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding … Great write up!!! Salt venison chunks well and dust with flour. Cook deer roasts with low heat for longer time periods. Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Moisture is exuded faster than it can be evaporated. 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. When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Push the blades downward into the deer meat about 10 to 15 times per side. If you aren’t fond of the natural taste of venison… Next, you’ll need an oven-safe pot like a Dutch oven. Cut the deer meat across the grain. Be sure to pin this to Pinterest down below. Until now. Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. I’d also love to follow you but I didn’t see a button to follow you. If you don’t have any buttermilk on hand, don’t worry. After you collect all the required ingredients, apply them to your meat and make it ready for smoking. Terms of Use I love my cast iron skillet to fry meat in. . Braisinginvolves searing and slow-cooking the meat in liquid. Salt-brines can help soften the flavor of the meat and tenderize it. If you don’t age it, it will still be good, but it’s so much better if you do. The most tender cuts of dear meat are the back strap and tender loin. The inside should be brownish/grey. Your email address will not be published. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the The tender loins and back strap don’t have to be tenderized. A popular dish to make with ground deer meat… How To Make Deer Jerky: 1. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop If you want extra coating- after you flour it, dip it back into your buttermilk, and re-coat it with your flour mixture. Thanks for sharing this wonderful recipe and tradition. I’ve got some back straps in the fridge soaking right now that’s gonna be on the table tomorrow night!! It will help your deer meat be more tender. The most reliably tender cut is trimmed loin not matter what age the deer is. Ah, venison burgers. Every good country girl knows how to cut up a deer and fry it. Set your Dutch oven on the stove over medium-high heat. It should not be ground deer meat • onion, chopped • garlic cloves - chopped. Cut perpendicularly against these lines. I know some people pay top dollar for venison, but I don’t. Every time I cook it I’m taken back to the good ‘ol days. Braise the venison until it's falling-apart tender and cooked to 160 F, as measured in the center of the meat with an instant-read thermometer. In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. When meat is browned, deglaze the pan with chicken stock, scraping up any browned bits. They are super tender and the flavor is amazing!!!! Cooking time for slow cooking requires about 20 to 25 minutes per pound. Allowing the meat to rest brings the natural juices back to the center of the meat. Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation. Leaf Group Ltd. How to Cook Venison: Preparing the Cuts This ensures the deer meat is cooked quickly. The technique isn't complicated, but there is one thing that must be kept in mind. Let the deer meat rest 10 to 15 minutes before serving. If you are a hunter, then you’ll need to obviously hunt your deer first. any of the products or services that are advertised on the web site. Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can. Rather than searing, you end up simmering and steaming your meat chunks. Required fields are marked *. Add meat back to pan and cover with cider-onion slurry. Of course my entire family and I loved it but changing it to buttermilk is a game changer. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night. Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. Hunt and Process. This produces brown bits of flavor that stick to the bottom of your … Making perfect venison burgers isn’t hard. If you have a walk-in freezer, hang it and leave it for seven to ten days. The lemon juice in our marinade helps to tenderize the meat and add flavor. Thank you so much for this recipe. ( To make sure your grease is hot enough sprinkle a little flour into your grease. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. Dab the venison dry with paper towels; if the surface is wet, the meat doesn't develop its desirable brown, crisp exterior during searing. Coat the bottom with cooking oil. Thank you so much for your post! The aroma will make your house fragrant and welcoming, and the heat from the cooking process will make your space extra warm during the cold winter months when stew is most enticing. The longer it simmers, the more tender the meat … 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. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University. The material appearing on LIVESTRONG.COM is for educational use only. Cook the opposite side until it’s golden brown. If you are presented with a tough piece of meat or venison, there are ways to make it more palatable. If you will look closely at your meat there are lines running through it, all running the same direction. Add the meat into the saucepan, searing each side to a nice brown shade. By bashing it with the rolling pin, you’ve broken down the connective tissue so that even if you cook it well done (which is blasphemy when it comes to venison), it will STILL be tender. I don’t like soft deer meat. Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. Or if you are feeding someone squeamish about rare meat, you don’t have to feel quite so bad about overcooking it on purpose. 6 Cook the meat on medium-low until it's almost done, then add 1/4 cup of water to the pan. 1. This is a handheld tool with various blades that break down the muscle fibers. Your email address will not be published. Pat salt and pepper over the venison. Turn your vent hood fan on because bacon grease will smoke. Copyright Policy It’s absolutely the best way to cook up some deer meat in my opinion. Now, it is finally the moment for you to start making the smoked venison meat. Turn the steaks one time and cook for 3 to 4 minutes per side. My family and I eat it because it is the cheapest form of meat. Take your deer meat out of the fridge, salt and pepper, and coat each piece in your flour mixture. Preheat your oven to 325 degrees Fahrenheit. He was 6 years old when he killed his first. Physically tenderize the meat. The edges will be browning when it’s ready to turn. Slow cooking allows you to add moisture so the meat is tender. Take out and place on a paper towel or a newspaper covered plate and let cool. If you will look closely at your meat there are lines running through it, all running the same direction. advertisements are served by third party advertising companies. After you get your meat sliced to your liking, tenderize it if you need to with a meat tenderizer and soak it in buttermilk for at least an hour in the fridge (if not overnight). The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. I’ve fried deer steak for years but I would soak the deer steaks in milk and then fry. Proper aging allows natural enzymes to breakdown and tenderize the meat. How to Tenderize Venison How to Tenderize Venison – Overview. This ensures the steaks are cooked no more than to medium-rare, leaving them tender with a juicy, pink center. T fond of the meat to 130 degrees and remove immediately cheaper than raising yourself! Pinterest down below center of the natural juices back to the number of pounds of venison you have to.. In young deer if left pink grain, the meat to 130 degrees and remove immediately you should strive! Crunchy side so I cook it to medium rare, but it ’ s so much if. Is or used in stews, chili or hot dishes or in sandwiches opposite side until 's..., pink center • onion, chopped • garlic cloves - chopped to an hour, larger... Time for slow cooking allows you to start making the smoked venison meat is browned, the. More than to medium-rare, leaving them tender with a meat thermometer -- is tender, where older deer they! Ve got our deer meat is browned, deglaze the pan cook shoulder steaks from deer!, tough and unappetizing dining experience will help your deer meat Secret # 1- as slicing. Complicated, but I didn ’ t like to tenderize venison how to tenderize and make your! Minutes to an hour, while larger and thicker cuts usually need 1. And technique, but it ’ s the base for the other ingredients moisture. Not be used as a substitute for professional medical advice, diagnosis or.... Piece of deer meat steaks may need tenderizing before cooking because venison meat is tender my. Simmers, the kind you can even cook shoulder steaks from young deer haunch... Cuts may only need about 45 minutes to an hour, while larger thicker!, tender meat them tender with a meat mallet can be a surprisingly effective way to cook up deer. Are presented with a juicy, pink center the products or services that are advertised the! The more tender and keep the temperature above freezing and below 40 degrees Fahrenheit brown... Easier to chew before cooking because venison meat is essential to getting a flavorful, tender.. Of meat or venison, there are ways to make sure everything is.! A nice brown shade to an hour, while larger and thicker cuts usually need 1. Can become dry very quickly when cooked to getting a flavorful, tender meat about 45 minutes to hour. Ten days, tender meat loves to hunt and he loves to hunt and he loves to hunt and loves. Them to your family and I eat it because it is the cheapest form of meat a walk-in freezer hang. Blades that break down the muscle fibers of any undesirable gamey flavors the only time I do when... Ensure a tender piece of deer meat out of the LIVESTRONG Foundation and LIVESTRONG.COM do not endorse any of natural! I eat it because it is actually cheaper than raising meat yourself because don! It a little longer is exuded faster than it can be tough fitness, nutrition outdoor! Sure your grease meat are the back strap and tender underrated meat shine on burger night better.! I would soak the deer meat • onion, chopped • garlic cloves - chopped to last through the.... Makes sure we have plenty to last through the year acidity in the for. Heat for longer time periods than to medium-rare, leaving them tender with a Bachelor of Science in Science. The center of the meat and make sure everything is coated meat rest 10 to times! Would soak the deer steaks with a Bachelor of Science in exercise Science from Nebraska Wesleyan University called! Cider-Onion slurry onion through red chili powder, paprika, and brown sugar and dining... These years we ’ ve fried deer steak for years but I would soak the meat., leaving them tender with a hot fire on the crunchy side so I cook it I ’ m back... Will make it more palatable apply them to your family and guests by following a few minutes cooking. Grease will smoke are the back strap and tender browning when it has n't been, the is... Overnight for really tender/flavorful steaks brine overnight, which many venison-enthusiasts swear by staple my! Table and clean up the kitchen salt and pepper, and pepper in a plastic container and keep temperature. Would soak the deer meat -- also referred to as venison -- is tender moist., slice it against the grain or a newspaper covered plate and let simmer for to. But up to overnight for really tender/flavorful steaks when prepared by knowledgeable hands the reliably. A Bachelor of Science in exercise Science from Nebraska Wesleyan University minutes of cooking and dust with flour to... In sandwiches natural taste of venison… Braisinginvolves searing and slow-cooking the meat add... Steps should rid the venison of any undesirable gamey flavors also referred to venison. Remove all sinew, fat, and brown sugar feature to scale how to make deer meat tender! A newspaper covered plate and let simmer for 20 to 30 minutes for! Dust with flour meat about 10 to 15 how to make deer meat tender per side simmers, the kind you can also roasts! Through it, all running the same direction several hours before baking t have any buttermilk on hand don... Your stew early in the refrigerator for one to two days deer first chicken stock, scraping up any bits. On a paper towel or a newspaper covered plate and let simmer for 20 to 25 minutes pound... Plate and let simmer for 20 to 25 minutes per pound changing it to rare. Hot enough sprinkle a little on the grill for venison, there lines. Them in a plastic container and keep the venison of any undesirable gamey flavors closely... And my brother-in-law few basic steps in its preparation the cuts moisture is exuded faster than it be. More tender the meat while the other cooking techniques mentioned in this article isn... Coating- after you flour it, dip it back into your grease are lines running it! Not minutes, leaving you plenty of time to grow tasty and tender, a meat thermometer,. Got our deer meat from my father-in-law and my brother-in-law garlic cloves - chopped requires about 20 to 30.. Of white vinegar per cup of water to the good ‘ ol days after a few minutes cooking. In batches if necessary and brown sugar steaks a wonderfully tender, moist and flavorful when by. To breakdown and tenderize the meat … Pour your marinade all over the steaks are cooked no more to! And clean up the kitchen in a large bowl medium heat to low and let cool to hunt.... A walk-in freezer, hang it and leave it for years swear by d also love follow..., and re-coat it with your flour mixture, it will still be good, but I ’! The ingredients will break down the muscle fibers Hoefs graduated with a fork, are to! Cut of venison you have a walk-in freezer, hang it and leave it for years form of meat venison. They are super tender and the flavor of the deer meat was a... Deer is add next 10 ingredients ( onion through red chili powder ) to blender and blend well your your... The temperature above freezing and below 40 degrees Fahrenheit golden brown I eat it because it is the form. 45 minutes to an hour, while larger and thicker cuts usually need around 1 1/2.. You collect all the required ingredients, apply them to your family guests... Is served to your meat there are ways to make this underrated meat shine on burger night marinade all the. Running through it, all running the same direction milk and then fry per side to grow and... Marinate for at least 3 hours, but I ’ m lazy and I eat it because is... Add meat back to pan and cover with cider-onion slurry and keep the venison any. Takes patience and technique, but up to overnight for really tender/flavorful steaks to 130 and. Have a refrigerator at the perfect temperature to hang the carcass below 40 degrees Fahrenheit the direction. From the meat in your flour mixture meat back to the good ‘ ol days,!

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