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 Your email address will not be published.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

Applications Of Image Classification, Surefire Shim Kit, Perl Interpreter Linux, Homes For Sale In Warren, Nj, How To Make A Protractor With A Ruler, Pearl Ultimarc U Trak Trackball, Non Fiction Books That Are Movies, Well-tempered Clavier Orchestra, Dead Air Muzzle Brake For Sale,