The issue with each of these is they present an unknown to the hunter. Wild Venison can be distinguished from supermarket venison which is usually imported farmed red deer from New Zealand. When you cook it, do not over cook it. 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. Heat butter or margarine in a large skillet over medium heat. Place each piece of coated … This works best when you place the venison meat between two pieces of waxed paper or plastic. ... Steak TENDERIZING EXPERIMENT - What's the best way to TENDERIZE steaks? Who knows how that deer has been living or what it has been doing up until that moment. Just remember, they will tenderize the outer portion, but the middle portion of the meat may remain tougher. Place the venison in the Dutch oven. How long you age your game is a balance of how tender you want it and how much loss you are willing to accept. This method is good for meats that will be roasted or grilled. This means you have the option to read your magazine on most popular phones and tablets. The first, and most basic, is the importance of cooling the meat as quickly as possible. http://habee.hubpages.com/hub/Culinary-Arts-How-to-Tenderize-Meats, http://www.ehow.com/how_5708867_tenderize-venison.html. For other information on deer hunting, cooking venison and venison health information, please feel free to explore the rest of our website. Many hunters take pride in getting their deer tagged, bagged, and in the freezer all in the same day, and they're often the same group who complains about eating tough steaks. Others, particularly those from the neck, front shoulder, shanks and parts of the hindquarter, are generally tough. Add onions and saute until translucent; … The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. Or anytime you're using a Crock-Pot or slow cooker? There's a reason fine steakhouses state right on their menu: "Not responsible for steaks ordered well done.". The public needs to understand the value of harvested and consumed wild game. Many of them are out of the hunter's control, including the age of the animal, its activity level, diet, and environment. We recommend the Jaccard Supertendermatic 48-Blade Tenderizer which has given us EXCELLENT results! A lot of people tend to toss them aside, or use the small amount of meat for more ground meat. Share this: Twitter; Facebook; Tagged as: Briner Jr, brining, corning, gift for hunter. Plain milk is relatively neutral on the pH scale, but cultured dairy such as yogurt and buttermilk contains more lactic acid. Deer shanks are typically a cut of meat that is below the knee, it’s really a piece of leg meat. Proper aging allows natural enzymes to breakdown and Step 2. Article by Jessica Wolfe. Either way, braising big game is the best way to make the most of your meat. Check out our cooking tips for more information on how to cook all types of venison meat. The term venison was originally used to describe the meat of any furred game, but in Britain it has come to mean the meat from deer (though in America it means the meat from antelope, caribou, elk, moose and reindeer, as well as deer). Water can help cool the meat, but moist surfaces are a breeding ground for bacteria. This doesn't happen right away; it … Cooking venison in camp is the best way to celebrate success. Venison Backstrap Recipe - Rub + Bacon - Preparing Deer Meat with no gamey taste - Duration: 6:28. Aug 21, 2015 - How to Tenderize Venison and Deer Meat | Venison Headquarters All Bowhunter subscribers now have digital access to their magazine content. 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. Pat dry with paper towels. Also on Venison Thursday: A Meat Grinder For Hunters . For your FREE COPY and immediate access to VenisonHQ’s 150 Premium Venison Recipe Cookbook, please sign up for our mailing list today. Combine flour, salt, and pepper in a large bowl. Soaking cuts of meat in salty brine overnight may tenderize a bit, but it can be very useful for removing the “gamey” taste of venison. Simply put, aging results in a more tender, albeit smaller product. In any case, eating a deer steak cooked to medium rare is as safe as doing the same with a prime cut of beef. Once you've got your deer, elk, or other venison dressed, aged and butchered, you're left with a variety of cuts. 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. Again, this recipe works best with a steaks that are at least an inch thick, but you can use this method for a flank steak or a thinner … 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. Let sit about 20 minutes and rinse well before cooking. I've heard it called controlled decomposition, but even that might be less than accurate. Related Posts. Age the meat in the refrigerator for one to two days. The ideal temperature range for aging meat is between 34 and 37 degrees. In fact, I would argue that it's actually the opposite. But I’ve still had some that was as tough as rubber. Remove all sinew, fat, and slimy membrane from the meat. Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender. Braising is the act of cooking something using moist heat, generally over a long period of time. When it hasn’t been, the result is a dry, tough and unappetizing dining experience. What’s the Best Meat Grinder for the Money? Maybe throw in a few onions. Anybody can cook a deer steak, but when it comes to the rest of the animal, hunters are often at a loss. This helps a deer…walk, just like you. How do you tenderize deer meat? In hot weather, or a backcountry situation where starting the cooling process is critical, always err on the side of caution. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. 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Our cooking tips for more information on how to tenderize them is stew... Portion, but do n't realize how the onset of rigor mortis, and coat each piece in your mixture... Steaks may need tenderizing before cooking over a long period of time -!, please feel free to explore the rest of our website of how tender you want coating-... Small amount of meat rather than just tender hunter knows the master Cream of Mushroom soup recipe let sit 20!, which you can use just about any part of your deer meat -- also referred to as venison is! Let it cook all day long to their magazine content all-day comfort explore! Slightly pink in the powder showed you how to tenderize meat also ask your to. Meat mushy rather than just tender decomposition, but the middle portion of the out... Meat you can: Flatten steaks with a meat mallet can help please feel free explore.: Briner Jr, brining, corning, gift for hunter sometimes, it can be. 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