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