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

Burtons Grill Charlottesville, Strongest Pillars Demon Slayer, Sauce For Duck Breast, The Village Green Restaurant, Age Of Fish By Length, Best Electric Wheelchairs 2020, Nhl Faceoff 2003 Soundtrack, How To Remove Enamel Paint From Tiles, Air Wick Essential Mist Refill,