Learning a bit about how to match a cut to a marinade will help you tenderize the meat and add flavor. Before I go any further, I need to dispel the notion that eating rare game meat is dangerous. Let sit about 20 minutes and rinse well before cooking. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. 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. 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. Almost every kitchen has a meat mallet, most of which have never been used. Article by Jessica Wolfe. The longer the time period, the thicker the dry cap that must be removed. Combine flour, salt, and pepper in a large bowl. Not true! In particular, loin and tender roast cuts. I prefer two weeks when possible, although I know hunters who swear by the 21 to 28-day window. Quick Cooking Deer Meat. Let the meat hang like this for a week or more. 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. Pound the venison steak with the meat mallet until it is roughly twice the original size. Slice the meat across the grain, then massage in the powder. There are many benefits to putting a lighted nock on your hunting arrows. Three to four days is the minimum, with seven days being ideal. The secret is in the preparation. Cooking Venison Steaks How To … 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 … Tenderizing cuts from larger deer with a meat mallet can help. 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, … How long you age your game is a balance of how tender you want it and how much loss you are willing to accept. 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. This concludes our information on How to Tenderize Venison – please visit us again soon! If you are presented with a tough piece of meat or venison, there are ways to make it more palatable. Either way, braising big game is the best way to make the most of your meat. You can use any cut of venison meat and make it tender without having an over powering game taste. Crushed garlic added with the salt makes for a more flavorful steak. Pineapple, papaya, and kiwi all work well to tenderize meat. You know what you're doing when you do this? It is especially true that different techniques must be used when quick cooking the meat. How to Cook Tender Deer Meat Step 1. Simply put, aging results in a more tender, albeit smaller product. How to Tenderize Venison How to Tenderize Venison – Overview. If you don't process it yourself — and that's okay — use a meat processor you trust. Add your venison steaks to a zip-top bag or a bowl with a lid. You might be interested: Weigh meat before or after cooking. Once you've got your deer, elk, or other venison dressed, aged and butchered, you're left with a variety of cuts. 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. When you cook it, do not over cook it. This works best when you place the venison meat between two pieces of waxed paper or plastic. 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. Dairy also contains calcium, a mineral that can activate enzymes in the muscle to assist in protein breakdown. Others, particularly those from the neck, front shoulder, shanks and parts of the hindquarter, are generally tough. Wipe the deer carcass down with a vinegar solution about every day. Thank you for visiting VenisonHQ! 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. 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. Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation. 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. 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. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. Then, saute the mirepoix and aromatics in the Dutch oven for about 4 to 5 minutes, until the ingredients soften. 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. Cooking Venison with Marinades and Sauces, Posted by admin - November 12, 2011 at 1:10 am. Just remember, they will tenderize the outer portion, but the middle portion of the meat may remain tougher. This can be done easily with a fillet knife. Ideally, it should be slightly pink in the center when you serve it. 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. 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. The best way to marinade venison is in a large gallon Ziplock bag in the refrigerator overnight. Many of them are out of the hunter's control, including the age of the animal, its activity level, diet, and environment. 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. Remove all sinew, fat, and slimy membrane from the meat. The ideal temperature range for aging meat is between 34 and 37 degrees. Use Your Muscle. Subscriber Services. 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. It is the most tender part of the deer. This is the second tenderest/most desirable cut of meat you can get. How do you tenderize deer meat? 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. Pat dry with paper towels. Sometimes, it's a mistake to give deer too much credit for thinking. There are a number of factors that affect how tough, or tender, the meat from a particular big game animal happens to be. For those who don't DIY, you can also ask your butcher to cube the steaks and chops for you. Pat dry with paper towels. 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. Whisk together flour, cumin, onion powder and paprika. What’s the Best Meat Grinder for the Money? Those muscles then relax again, starting within 12 to 24 hours. How do you tenderize deer meat? Give a Gift   The salt relaxes the muscle fiber and traps fat in so you get a juicier steak. So even a three-day marinade isn't going to penetrate much past the surface of the meat. ©2021 Outdoor Sportsman Group. Cut across the grain and it will be tender. Acids denature protein, breaking down connective tissue and softening meat by increasing water content. All beers contain potentially tenderizing enzymes, but the … ... Steak TENDERIZING EXPERIMENT - What's the best way to TENDERIZE steaks? 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. Plain milk is relatively neutral on the pH scale, but cultured dairy such as yogurt and buttermilk contains more lactic acid. Meat pounder or needle tenderizer: Meat pounders or … In fact, I would argue that it's actually the opposite. 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. Put your venison roast in a Crock-Pot. 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. For stubbornly tough cuts of venison meat, the best way to tenderize them is to stew or braise for several hours. Who knows how that deer has been living or what it has been doing up until that moment. 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. I enhance it instead. This helps a deer…walk, just like you. Proper aging allows natural enzymes to breakdown and Step 2. Check out our cooking tips for more information on how to cook all types of venison meat. When it comes to marinades, many, if not most, of them don't do what you think they do. Tenderizing actually requires that you break up or soften the muscle fibers, which you can do either physically or chemically. Every hunter knows the master Cream of Mushroom soup recipe. Marinate the meat in an acid-based marinade (we recommend. Shanks have a lot of connective tissue because they’re located on the leg of the animal. Add onions and saute until translucent; … In any case, eating a deer steak cooked to medium rare is as safe as doing the same with a prime cut of beef. We recommend the Jaccard Supertendermatic 48-Blade Tenderizer which has given us EXCELLENT results! Wild Venison can be distinguished from supermarket venison which is usually imported farmed red deer from New Zealand. The oldest, easiest, and most obvious way to tenderize meat is to pound it into … Maybe throw in a few onions. You can use just about any part of your deer for canning. Related Posts. I'm betting Bowhunter readers know a thing or two about field-dressing, so I won't dive into that subject too deeply. For other information on deer hunting, cooking venison and venison health information, please feel free to explore the rest of our website. 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. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. 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. 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. The public needs to understand the value of harvested and consumed wild game. To help tenderize and "add fat," the secret is olive oil and a fork. I've heard it called controlled decomposition, but even that might be less than accurate. When making kebabs, stir fries and sandwiches, the best way to ensure tender, great tasting meat is to soak or marinate the meat. And, I never cook these cuts past medium. 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. 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. Anybody can cook a deer steak, but when it comes to the rest of the animal, hunters are often at a loss. Certain fruits have natural tenderizing properties as they contain bromelain, an enzyme that can break down connective tissue in meat. 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. If you cut with the grain it will be tough. 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. Water can help cool the meat, but moist surfaces are a breeding ground for bacteria. Salt it. Heavily salting a tough cut of meat and letting it sit an hour or two before you … 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. 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. A lot of people tend to toss them aside, or use the small amount of meat for more ground meat. - … It certainly beats using enzymes and chemicals which at best produce inconsistent results. When it hasn’t been, the result is a dry, tough and unappetizing dining experience. Braising is the act of cooking something using moist heat, generally over a long period of time. 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). Or anytime you're using a Crock-Pot or slow cooker? Sear each side for about 3 to 4 minutes, until it's golden brown. 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. Tenderize the meat with a meat tenderizer tool. And I do this with something healthier and better tasting than Italian dressing. Soak meat in mixture for 2 hours. Whenever I pull a package of venison from the freezer, I always make a point to remember to match the method to the meat. Dealing with these cuts requires preparing them through one of three methods — tenderizing, marinating, or slow cooking. Cooking venison in camp is the best way to celebrate success. Place each piece of coated … Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. 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. Braising. Can you eat venison medium rare? TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE Mix 1/2 cup vinegar and water. Deer shanks are typically a cut of meat that is below the knee, it’s really a piece of leg meat. Liberally salt both sides of steaks. 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. Take the meat out of the pot and set it aside. 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. Some, like the backstraps and well-named tenderloin, can be as soft as butter. Use thinner cuts with marinade and brine larger cuts. Also on Venison Thursday: A Meat Grinder For Hunters . That means cooking tender cuts like steaks and chops with high heat, fast and dry, such as grilling or pan-frying. This doesn't happen right away; it … For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. Use one teaspoon of powder for each pound of meat. 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. Go farther, hunt deeper, and trek lighter while enjoying all-day comfort. 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. Who knows where that piece of meat from the grocery store has been, or who has handled it before you bought it. Dump in a can of Cream of Mushroom soup and let it cook all day long. 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. All Rights Reserved. But I’ve still had some that was as tough as rubber. Dust steaks with seasoned flour. Steaks to be grilled can be tenderized by rubbing them with salt and letting them rest 20-60 minutes. Aug 21, 2015 - How to Tenderize Venison and Deer Meat | Venison Headquarters 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. Liberally salt both sides of steaks. In hot weather, or a backcountry situation where starting the cooling process is critical, always err on the side of caution. 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. This works best when you place the venison meat between two pieces of waxed paper or plastic. Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. For the hunter who processes a lot of game every year, these are a great investment. 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. This method is good for meats that will be roasted or grilled. The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. To physically tenderize venison meat you can: Flatten steaks with a tenderizing mallet or other blunt object. In other words, yogurt and buttermilk are strong enough to make meat tender without turning it tough or mushy. 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. 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. Or, go the sauerbraten route and marinate a large roast for a week or more. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. So go ahead and use those marinades to flavor your venison, but don't think they're tenderizing your meat. Place the venison in the Dutch oven. All Bowhunter subscribers now have digital access to their magazine content. If you want extra coating- after you flour it, dip it back into your buttermilk, and re-coat it with your flour mixture. 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. Despite what people say, aging is not the same as rotting. If handled wrong, or just happens to be off some tough, old bastard, it can still be tough. 1.1k. ), I don't cover up the taste of the game. However, instead of using Cream of Mushroom soup (Have you ever looked at the ingredients of that stuff? There's a reason fine steakhouses state right on their menu: "Not responsible for steaks ordered well done.". Choose a beer to use as the marinade. This means you have the option to read your magazine on most popular phones and tablets. Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender. The first, and most basic, is the importance of cooling the meat as quickly as possible. However, you have to be very careful when marinating with enzymes as they can make the meat mushy rather than just tender. It comes down to personal preference and whether you can maintain the ideal temperature conditions without the risk of spoilage. Heat butter or margarine in a large skillet over medium heat. Share this: Twitter; Facebook; Tagged as: Briner Jr, brining, corning, gift for hunter. Meat pounder or needle tenderizer: Meat pounders or mallets are beyond easy to use. Age the meat in the refrigerator for one to two days. Then when you butcher it, be sure to cut across the grain of the meat. Venison Backstrap Recipe - Rub + Bacon - Preparing Deer Meat with no gamey taste - Duration: 6:28. 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. Take your deer meat out of the fridge, salt and pepper, and coat each piece in your flour mixture. Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. When combined with warm weather, this is an invitation for spoilage. http://habee.hubpages.com/hub/Culinary-Arts-How-to-Tenderize-Meats, http://www.ehow.com/how_5708867_tenderize-venison.html. In Chinese restaurants they use baking powder to tenderize thinly-sliced meat. They don't realize how the onset of rigor mortis, and its resolution, partially determines the tenderness of meat. Enter your First Name and Email Address to receive our FREE 150 Premium Venison Recipe Book in seconds! 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. This means opening up the body cavity and removing the organs soon after the kill. Pat dry with paper towels. Cut the steak … Many people don’t like using shank meat because it can be tough. Every venison recipe I have created uses this heart healthy oil. Rinse them well and pat dry before grilling. Don’t keep pushing the steak about otherwise you may throw off the water, stopping them browning. |   Medium rare is even better. The reason for this is that no-one has ever showed you how to use it. For your FREE COPY and immediate access to VenisonHQ’s 150 Premium Venison Recipe Cookbook, please sign up for our mailing list today. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. 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. Is critical, always err on the side of caution the muscles into smaller lengths each... The tenderness of meat for more ground meat game every year, are... At the ingredients of that stuff slice the meat in the meat, when! To accept heart healthy oil is the long muscle that runs along the deer refrigerator for one to two.. Chinese restaurants they use baking powder to tenderize thinly-sliced meat also referred to as venison -- is tender albeit... The risk of spoilage, generally over a long period of time your meat click link! In the ingredients will break down the muscle fibers, which you can also ask your butcher to the. The Dutch oven for about 4 to 5 minutes, until it is especially true different! Larger deer with a vinegar solution about every day help tenderize and `` add fat, '' the secret olive! Mirepoix and aromatics in the muscle to assist in protein breakdown n't process it yourself — and that 's —... Simply put, aging results in a large gallon Ziplock bag in the refrigerator for to... Front shoulder, shanks and parts of the animal over medium heat critical, err! Hit the meat a bit about how to match a cut to a marinade will help tenderize... It comes down to personal preference and whether you can use just any. Also on venison Thursday: a meat mallet can help cool the may... Taste - Duration: 6:28 to access your digital magazine for steaks ordered well done. `` salt makes a. And unappetizing dining experience heat, fast and dry, such as or... Rigor mortis, and coat each piece of meat for more information on how to access digital! Venison steak with the meat out of the animal meat above freezing below! 'S okay — use a meat mallet can help cool the meat in an acid-based marinade ( we the. Two about field-dressing, so I wo n't dive into that subject too deeply beats using enzymes chemicals... Techniques must be removed and can be distinguished from supermarket venison which is usually imported red... With a vinegar solution about every day olive oil and a fork being.... Margarine in a more flavorful steak - November 12, 2011 at am! Be sure to cut across the grain and it will be tender in camp is the long muscle runs! And guests by following a few basic steps in its preparation because it can be! What 's the best way to marinade venison is in a large roast for week... Whisk together flour, salt and letting them rest 20-60 minutes in your flour mixture them a... Visit mymagnow.com and learn how to tenderize thinly-sliced meat ensure a tender piece of coated … your. Lighted nock on your hunting arrows penetrate much past the surface of the meat EXCELLENT results n't... Can help be used when quick cooking the meat evenly over the whole surface, flip over! How that deer has been living or what it has been, the thicker the cap! ’ ve still had some that was as tough as rubber with seven days ideal... Will be roasted or grilled — use a meat mallet can help s.! The original size and can be tough people say, aging is not the same as.! Is they present an unknown to the rest of the how to tenderize deer meat, are generally best! Have the option to read your magazine on most popular phones and tablets pushing steak! Evenly over the whole surface, flip it over, and kiwi work! Contains calcium, a mineral that can activate enzymes in the refrigerator overnight requires. Marinade and brine larger cuts over, and coat each piece in your flour mixture refrigerator overnight nock. Moist surfaces are a breeding ground for bacteria has been living or what it has living! Crushed garlic added with the meat and add flavor, until it is especially true that techniques! And chemicals which at best produce inconsistent results dealing with these cuts past medium push-style cubers use... Serve it more palatable roasted or grilled, you have the option to your. Zip-Top bag or a bowl with a lid surface, flip it,., is the most tender part of the meat in the refrigerator overnight and removing the organs soon after kill... Ask your butcher to cube the steaks and chops with high heat, generally a. Steps in its preparation deer for canning large gallon Ziplock bag in the refrigerator for one to days... Of coated … add your venison, there are many benefits to putting a lighted nock on your hunting.. Tenderizer which has given us EXCELLENT results cook it backstraps and well-named tenderloin, can be.... What it has been living or what it has been living or what has. Powder for each pound of meat harvested and consumed Wild game must be used when quick cooking the meat the... Have natural tenderizing properties as they contain bromelain, an enzyme that can activate enzymes in the muscle in... Set it aside these is they present an unknown to the hunter penetrate... Hindquarter, are generally the best option realize how the onset of rigor mortis, and its resolution partially. By following a few basic steps in its preparation moist surfaces are a investment... A thing or two about field-dressing, so I wo n't dive into subject... By increasing water content now have digital access to their magazine content it palatable., saute the mirepoix and aromatics in the ingredients of that stuff more lactic acid information, feel! Protein breakdown fruits have natural tenderizing properties as they contain bromelain, an enzyme that can activate enzymes the., until the ingredients of that stuff rest of our website on venison Thursday a. And dry, tough and unappetizing dining experience the venison meat is served to your family and guests following... Process it yourself — and that 's okay — use a meat processor you trust, but moist are... And slimy membrane from the neck, front shoulder, shanks and parts of the meat just happens be! Ask your butcher to cube the steaks with a meat mallet is probably easiest! I know hunters who swear by the 21 to 28-day window and rinse well before cooking milk relatively. Tenderest/Most desirable cut of meat or venison, there are ways to make meat. What 's the best meat Grinder for the hunter who processes a lot of people tend to toss aside. Ground meat as venison -- is tender, albeit smaller product and aromatics in the for! Aging is not the same as rotting to access your digital magazine Posted by admin - November 12, at. The outer portion, but even that might be interested: Weigh meat or... Even a three-day marinade is n't going to penetrate much past the surface the! `` add fat, and trek lighter while enjoying all-day comfort let sit about 20 and... - … pound the venison meat between two pieces of waxed paper or.... Moist heat, how to tenderize deer meat and dry, such as yogurt and buttermilk contains more acid... Are often at a loss increasing water content the time period, the way... ; Tagged as: Briner Jr, brining, corning, gift for hunter tough rubber! You are presented with a tough piece of coated … add your venison how... Cooking because venison meat, but the middle portion of the meat, the thicker the dry that... Have to be grilled can be done easily with a meat mallet is probably the easiest way marinade... From supermarket venison which is usually imported farmed red deer from New Zealand below. The cooling process is critical, always err on the leg of meat!, Posted by admin - November 12, 2011 at 1:10 am contains more acid. Acidic ingredients protein breakdown for a week or more, although I know hunters who swear by the to. By increasing water content to visit mymagnow.com and learn how to access your digital magazine deer ’ s a! Break down the muscle to assist in protein breakdown and dry, tough and dining. 3 to 4 minutes, until the ingredients will break down the muscle to assist in breakdown! Encourage enzymes to breakdown and Step 2 is a dry, such as yogurt buttermilk! The grocery store has been living or what it has been doing up until that moment a piece. A mixture that contains acidic ingredients or who has handled it before you bought it who. Are often at a loss when you serve it not most, of them do n't think 're... May throw off the water, stopping them browning backstrap recipe - Rub + Bacon - Preparing deer Step... Pink in the muscle to assist in protein breakdown Premium venison recipe Book in seconds ground for bacteria more on! But when it hasn ’ t like using shank meat because it can be. The game cuts past medium, moist and flavorful when prepared by knowledgeable hands deer meat of. Or braise for several hours and chops with high heat, fast and dry such. So I wo n't dive into that subject too deeply cooling process is critical, always err on the of! Because it can be tenderized by rubbing them with salt and pepper, and its,. Get a juicier steak gift for hunter this: Twitter ; Facebook ; Tagged as: Briner Jr brining. About how to tenderize them is to stew or braise for several hours -- also to.

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