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

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