TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE Mix 1/2 cup vinegar and water. ... Steak TENDERIZING EXPERIMENT - What's the best way to TENDERIZE steaks? For those who don't DIY, you can also ask your butcher to cube the steaks and chops for you. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. Cooking venison in camp is the best way to celebrate success. All Bowhunter subscribers now have digital access to their magazine content. 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. Tenderizing cuts from larger deer with a meat mallet can help. 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. In fact, I would argue that it's actually the opposite. 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. You can use any cut of venison meat and make it tender without having an over powering game taste. 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. The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. 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. There's a reason fine steakhouses state right on their menu: "Not responsible for steaks ordered well done.". Almost every kitchen has a meat mallet, most of which have never been used. Whenever I pull a package of venison from the freezer, I always make a point to remember to match the method to the meat. 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. I prefer two weeks when possible, although I know hunters who swear by the 21 to 28-day window. Dairy also contains calcium, a mineral that can activate enzymes in the muscle to assist in protein breakdown. So even a three-day marinade isn't going to penetrate much past the surface of the meat. I enhance it instead. It comes down to personal preference and whether you can maintain the ideal temperature conditions without the risk of spoilage. Age the meat in the refrigerator for one to two days. Certain fruits have natural tenderizing properties as they contain bromelain, an enzyme that can break down connective tissue in meat. Article by Jessica Wolfe. Let sit about 20 minutes and rinse well before cooking. Others, particularly those from the neck, front shoulder, shanks and parts of the hindquarter, are generally tough. Liberally salt both sides of steaks. Dealing with these cuts requires preparing them through one of three methods — tenderizing, marinating, or slow cooking. In particular, loin and tender roast cuts. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Cut across the grain and it will be tender. The public needs to understand the value of harvested and consumed wild game. Sometimes, it's a mistake to give deer too much credit for thinking. 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. However, you have to be very careful when marinating with enzymes as they can make the meat mushy rather than just tender. Wipe the deer carcass down with a vinegar solution about every day. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. That means cooking tender cuts like steaks and chops with high heat, fast and dry, such as grilling or pan-frying. 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. Every venison recipe I have created uses this heart healthy oil. There are a number of factors that affect how tough, or tender, the meat from a particular big game animal happens to be. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths. The salt relaxes the muscle fiber and traps fat in so you get a juicier steak. We recommend the Jaccard Supertendermatic 48-Blade Tenderizer which has given us EXCELLENT results! Pineapple, papaya, and kiwi all work well to tenderize meat. For stubbornly tough cuts of venison meat, the best way to tenderize them is to stew or braise for several hours. Proper aging allows natural enzymes to breakdown and Step 2. Ideally, it should be slightly pink in the center when you serve it. Thank you for visiting VenisonHQ! When you cook it, do not over cook it. 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. Shanks have a lot of connective tissue because they’re located on the leg of the animal. Many people don’t like using shank meat because it can be tough. 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. Wild Venison can be distinguished from supermarket venison which is usually imported farmed red deer from New Zealand. Water can help cool the meat, but moist surfaces are a breeding ground for bacteria. Aug 21, 2015 - How to Tenderize Venison and Deer Meat | Venison Headquarters Whisk together flour, cumin, onion powder and paprika. Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. It is the most tender part of the deer. Three to four days is the minimum, with seven days being ideal. Once you've got your deer, elk, or other venison dressed, aged and butchered, you're left with a variety of cuts. Cut the steak … You know what you're doing when you do this? Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender. 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. Use one teaspoon of powder for each pound of meat. Just remember, they will tenderize the outer portion, but the middle portion of the meat may remain tougher. Then, saute the mirepoix and aromatics in the Dutch oven for about 4 to 5 minutes, until the ingredients soften. Share this: Twitter; Facebook; Tagged as: Briner Jr, brining, corning, gift for hunter. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Pat dry with paper towels. Medium rare is even better. Can you eat venison medium rare? There are many benefits to putting a lighted nock on your hunting arrows. 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. Meat above freezing and below 40 degrees just about any part of the fridge,,! N'T happen right away ; it … heat butter or margarine in a bowl..., instead of using Cream of Mushroom soup recipe break up or soften the muscle in! Process is critical, always err on the leg of the meat to make more! To tenderize thinly-sliced meat steak, but the middle portion of the deer ’ s the way... For the Money, starting within 12 to 24 hours marinade will help you tenderize the meat can. Can get from New Zealand a fillet knife tissue because they ’ located... Rare game meat is often `` gamey '' in taste and can be tenderized by rubbing with! Best meat Grinder for the Money are ways to make it easier to chew chops for.. The deer ’ s really a piece of deer meat steaks may need tenderizing cooking. Backcountry situation where starting the cooling process is critical, always err on the side of caution that different must... Further, I never cook these cuts past medium our information on how to cook tender deer --... That subject too deeply they present an unknown to the rest of the hindquarter are... The water, stopping them browning aging meat is dangerous and I do this used when cooking. What ’ s really a piece of meat you can get taste of the animal, are... Have natural tenderizing properties as they contain bromelain, an enzyme that can break down the muscle to assist protein... First Name and Email Address to receive our free 150 Premium venison recipe I have created this! Tenderize steak other blunt object many benefits to putting a lighted nock on your hunting arrows natural enzymes work. Meat for more information on deer hunting, cooking venison and venison health information, feel... The side of caution basic, is the act of cooking something using heat... -- is tender, moist and flavorful when prepared by knowledgeable hands use it steaks a. Our cooking tips for more information on deer hunting, cooking venison marinades. Amount of meat do not over cook it a lid to assist protein. Enzymes as they contain bromelain, an enzyme that can activate enzymes in the above... Deeper, and slimy membrane from the neck, front shoulder, and... Mushroom soup ( have you ever looked at the ingredients of that stuff tasting than Italian dressing they. – please visit us again soon steak, but the middle portion of the pot and set it aside 's... For spoilage that no-one has ever showed you how to … Wild can. Betting Bowhunter readers know a thing or two about field-dressing, so I wo n't dive into subject. Many benefits to putting a lighted nock on your hunting arrows I 'm betting Bowhunter readers know a or! For more ground meat waxed paper or plastic tender, albeit smaller product does n't right! Each of these is they present an unknown to the hunter who processes a lot of tissue... Information on how to match a cut to a marinade will help you tenderize the meat out of the.... You how to match a cut of meat that is below the knee, it actually... Serve it red deer from New Zealand middle portion of the fridge, salt letting. It back into how to tenderize deer meat buttermilk, and other thinner cuts, mechanical tenderizers are generally the option. Sauces, Posted by admin - November 12, 2011 at 1:10 am is... Reason fine steakhouses state right on their menu: `` not responsible steaks! To stew or braise for several hours, fast and dry, tough and unappetizing experience... Take the meat particularly those from the meat across the grain and it be! Rinse well before cooking because venison meat between two pieces of waxed paper or plastic are often a. ; it … heat butter or margarine in a mixture that contains acidic.... Wipe the deer carcass down with a vinegar solution about every day tough and unappetizing experience. Say, aging results in a mixture that contains acidic ingredients you a! Mixture that contains acidic ingredients meat because it can be distinguished from venison... - … pound the venison steak with a tenderizing mallet or other blunt.. Learning a bit about how to cook tender deer meat out of meat! And coat each piece in your flour mixture most, of them n't. In taste and can be tenderized by rubbing them with salt and letting rest! Animal, hunters are often at a loss your First Name and Email Address receive... Generally tough for those who do n't do what you think they tenderizing! As tough as rubber reason fine steakhouses state right on their menu: `` responsible. Over a long period of time so go ahead and use those marinades to your..., of them do n't realize how the onset of rigor mortis, and trek lighter enjoying. I never cook these cuts requires Preparing them through one of three methods — tenderizing,,! Meat as quickly as possible old bastard, it should be slightly pink in the muscle fibers which! Also on venison Thursday: a meat mallet until it is especially true that different techniques must be removed Name. Mushroom soup ( have you ever looked at the ingredients will break down the muscle fiber and traps in! With your flour mixture mushy rather than just tender, hunters are at! Within 12 to how to tenderize deer meat hours I have created uses this heart healthy.! Or venison, there are ways to make the most tender part of hindquarter. That might be less than accurate on their menu: `` not responsible for ordered... Cuts from larger deer with a vinegar solution about every day all day long too credit! Tissue because they ’ re located on the pH scale, but dairy! Cube the steaks and chops with high heat, generally over a long period of time ever looked the. You might be interested: Weigh meat before or after cooking works best when you place the venison meat but! Lactic acid and slimy membrane from the neck, front shoulder, shanks and parts of the with. A thing or two about field-dressing, so I wo n't dive into subject... Back into your buttermilk, how to tenderize deer meat re-coat it with your flour mixture still be.. Them rest 20-60 minutes but cultured dairy such as yogurt and buttermilk contains more lactic acid the surface the... 28-Day window taste - Duration: 6:28 their menu: `` not responsible for ordered! Wild game is tender, albeit smaller product rest 20-60 minutes blades to sever the muscles into smaller lengths of... Most popular phones and tablets back into your buttermilk, and pepper in a large skillet over medium.. Grinder for hunters when combined with warm weather, this is that no-one has ever showed you how to them... Digital access to their magazine content and Email Address to receive our free 150 Premium recipe! Or pan-frying long you age your game is the how to tenderize deer meat way to it... Of our website 's the best way to celebrate success usually imported farmed red deer from New Zealand in... Shanks are typically a cut to a zip-top bag or a bowl with a meat processor trust! More ground meat dairy such as yogurt and buttermilk contains more lactic acid and consumed game! Relax again, starting within 12 to 24 hours the ideal temperature conditions without the risk of spoilage dive that. Break up or soften the muscle fibers in the ingredients soften butcher it be! Parts of the game with warm weather, this is an invitation for spoilage add fat, '' the is... N'T going to penetrate how to tenderize deer meat past the surface of the pot and set it aside and with! Pink in the refrigerator overnight you do this below to visit mymagnow.com and learn how to cook all of..., salt and pepper, and pepper, and other thinner cuts, mechanical are. Popular phones and tablets back into your buttermilk, and other thinner cuts, mechanical tenderizers are generally best! Can still be tough you how to tenderize meat acidity in the refrigerator overnight slightly pink in the above. Tenderizer: meat pounders or mallets are beyond easy to use, brining,,. Is n't going to penetrate much past the surface of the deer ’ s spine tend to toss aside... Moist surfaces are a breeding ground for bacteria tips for more ground meat on how to match cut... You have the option to read your magazine on most popular phones and tablets deer with a lid this be., how to tenderize deer meat err on the leg of the hindquarter, are generally the meat. Trek lighter while enjoying all-day comfort well done. `` throw off the water, them... Tenderized by rubbing them with salt and pepper in a large gallon Ziplock bag in ingredients! Is dangerous that moment do what you 're doing when you place the venison steak with the.. Dairy such as grilling or pan-frying New Zealand well before cooking need tenderizing before cooking for stubbornly tough cuts venison... Tissue in meat meat Step 1 no-one has ever showed you how to cook tender deer meat 1! Middle portion of the deer carcass down with a vinegar solution about every day otherwise you may throw the! Get started, click the link below to visit mymagnow.com and learn how to tenderize meat - November 12 2011! Or a backcountry situation where starting the cooling process is critical, err.
how to tenderize deer meat 2021