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... 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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.

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