Every time I cook it I’m taken back to the good ‘ol days. Buttermilk is good for much more than just pancakes and salad dressings. When it comes to venison, marinades can tenderize and add flavor to this gamey meat. Something with a lot of connective tissue and collagen, like short ribs or oxtail, need to cook low and slow in a braising liquid for several hours.However, something with very little collagen, like a strip steak, might only need 10-12 minutes on a hot grill to achieve a tender medium rare." ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). Tenderize Meat With Brawn . It was fairly effective at removing the gamy flavor, but it did impart a vanilla flavor to the meat … What does soaking deer meat in milk do? This is the perfect pick for butchers and people tenderizing swathes of meat at once and would suit and serious kitchen comfortably. While this cut of meat comes packaged already tenderized, tenderizing it more helps bring out more flavor and softness in a meal. Tenderizing meat with Coke??? Understand how tenderizing meat with heat works. Rinse meat and cover with milk. While mallets run the risk of over-tenderizing meat, modern needle tenderizers are pretty foolproof. Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines created when meat is cooked by a direct, open flame, i.e., grilling. They usually come in the form of wooden or metal mallets that have spiked heads with which to pound the meat, making it more tender. Here’s what to do with smaller cuts or slices you might stir-fry. A marinade will penetrate the muscle tissue of most meats for up to 1/8 of an inch during the course of a day; it's the time in the acid that really tenderizes the meat. You can buy special meat tenderizing tools. Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. 10 Best Venison Marinade Recipes. Here, I've gathered every meat-tenderizing technique in one place. Tenderizing these steaks prior to cooking, and slicing the meat against the grain will help yield tender results. Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. From chili-spiked steaks to Szechuan deer, check out these new and unexpected recipe ideas for venison marinades and make tonight's dinner unforgettable. After the meat has reached your desired doneness, remove it from the grill and make sure to let it rest for at least 5 minutes to allow the juices to settle. TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE : Mix 1/2 cup vinegar and water. These inexpensive cuts often have less fat than premium cuts. How to tenderize meat, especially venison or beef, using a hand cranked cuber. The Weston Manual Heavy Duty Meat Cuber Tenderizer is the only option we could have selected for our premium choice. It is important to know that tenderizing your steak using salt doesn’t remove all the juices, it invigorates them. https://www.allrecipes.com/recipe/131713/fried-venison-backstrap Soak in milk at least 2 hours. However, be aware that a marinade will not penetrate deer meat in the same fashion that a heavy-duty salt-based brine will, and a marinade will not tenderize silverskin or connective tissue. Fried deer meat was always a staple in my childhood years. I always leave mine in milk overnight. Physically tenderize the meat Score the steak with a very sharp knife. Nov 1, 2014 - Deer meat steaks may need tenderizing before cooking because venison meat is often “gamey” in taste and can be tough. With a couple of commonly used kitchen and pantry items, tenderizing cube steak is a quick and easy process. Meat pounder or needle tenderizer: Meat pounders or mallets are beyond easy to use. While mallets run the risk of over-tenderizing meat, modern needle tenderizers are … Tenderizing Meat with a Baking Soda Solution. Use a non-reactive dish, such as one made of glass, stainless steel, plastic or ceramic, to prevent imparting an off taste or damaging the dish. It was a common practice during the Mongol Empire, which spanned the 13 th and 14 th centuries, to ferment mare’s milk (that would be from the horse) into yogurt and use this to marinate meat—particularly those cuts that had become old and tough. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor. The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. It also packs a gentle punch of acidity that tenderizes effectively without toughening meat, which often happens with highly acidic marinades. Tenderizing by Hand Once you have butchered your animal, physically tenderizing cuts using a meat mallet will help with those tougher cuts of meat. Great for frying steaks, makes them really tender. ... A lot of the tenderness depends not only on the cut of meat; but also on the deer itself. I've had some miraculously tender bulgogi and "beef with broccoli", so tender I just can't picture off-the-shelf meat being that way. Vanna Tran, an experienced cook, says: "That totally depends on what cut of beef you're cooking. If you don’t have twelve hours to marinate meat, using a little bit of kiwi can make tender whatever you’re choosing to cook in minutes. Every cook has their own preferred method for transforming cheap, tough meat into delicious, tender mouthfuls. Most of these methods work on any kind of meat: beef, pork, lamb, goat, buffalo, venison, etc., and for each method, I list on which cuts it works best. … Some say the gamey taste in wild venison results from improper handling in the field or the deer’s diet. When meat is cut from the bone while in sustained rigor mortis, the muscles are contracted, and will not relax again…thus causing the meat to be tougher. 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. Milk is less acidic than most marinades, so it's not as likely to turn the meat mushy with an extended soak. Well, tenderizing meat isn’t as difficult as you might think! If it’s a younger deer it will be more tender. Find out how below, and don’t forget to ask your butcher about these cuts. 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