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 Your email address will not be published.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

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