When it hasn’t been, the result is a dry, tough and unappetizing dining experience. If you are a hunter, then you’ll need to obviously hunt your deer first. It’s the base for the other cooking techniques mentioned in this article. Cut the deer meat across the grain. Tender venison steaks, the kind you can cut with a fork, are easy to prepare. They are super tender and the flavor is amazing!!!! Making perfect venison burgers isn’t hard. I don’t like soft deer meat. Until now. Required fields are marked *. Hunt and Process. . Splash a tablespoon of white vinegar per cup of milk and this will substitute for buttermilk. Now my oldest son is old enough to hunt and he loves to hunt deer. Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. It will help your deer meat be more tender. The tender loins and back strap don’t have to be tenderized. 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. Combine flour, salt, and pepper in a large bowl. When it hasn't been, the result is a dry, tough and unappetizing dining experience. Age the meat in the refrigerator for one to two days. The only time I do is when it was a big, older buck. Turn the steaks one time and cook for 3 to 4 minutes per side. Cooking time for slow cooking requires about 20 to 25 minutes per pound. Cook the opposite side until it’s golden brown. The technique isn't complicated, but there is one thing that must be kept in mind. If you don’t have any buttermilk on hand, don’t worry. Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. Coat the bottom with cooking oil. Cook the deer meat to 130 degrees and remove immediately. Place each piece of coated meat in your hot grease. Next, you’ll need an oven-safe pot like a Dutch oven. I like mine a little on the crunchy side so I cook it a little longer. Moisture is exuded faster than it can be evaporated. 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. The water will not only … His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. We pour the marinade into a plastic bag along with the steak and let it marinate in the refrigerator for 5 hours. I know some people pay top dollar for venison, but I don’t. 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. Of course my entire family and I loved it but changing it to buttermilk is a game changer. 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. Now, it is finally the moment for you to start making the smoked venison meat. Leaf Group Ltd. It should not be It was really good eatin’. The material appearing on LIVESTRONG.COM is for educational use only. 2021 Start by preheating your oven to 325 degrees. 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. If you don’t age it, it will still be good, but it’s so much better if you do. I’d also love to follow you but I didn’t see a button to follow you. diagnosis or treatment. Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation. Use of this web site constitutes acceptance of the LIVESTRONG.COM Pour your marinade all over the steaks and make sure everything is coated. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop 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. If you want extra coating- after you flour it, dip it back into your buttermilk, and re-coat it with your flour mixture. If you will look closely at your meat there are lines running through it, all running the same direction. The edges will be browning when it’s ready to turn. The hams make the best fried deer steak. Place the meat in a plastic container and keep the temperature above freezing and below 40 degrees Fahrenheit. Meanwhile, add next 10 ingredients (onion through red chili powder) to blender and blend well. Cook deer steaks with a hot fire on the grill. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. 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. Absolutely amazing!!!! The longer it simmers, the more tender the meat … , Salt-brines can help soften the flavor of the meat and tenderize it. 6 Cook the meat on medium-low until it's almost done, then add 1/4 cup of water to the pan. The process is simple and only requires time and patience. If you have a walk-in freezer, hang it and leave it for seven to ten days. 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. Ah, venison burgers. Flip your deer meat after a few minutes of cooking. The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. This is exactly how my family has done it for years. If you cut with the grain, the meat will be tough. and Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. The most tender cuts of dear meat are the back strap and tender loin. Copyright Policy The olive oil in the marinade helps keep the venison steak moist. You can even cook shoulder steaks from young deer if left pink. Tenderize the meat with a meat tenderizer tool. Proper aging allows natural enzymes to breakdown and 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. Cut perpendicularly against these lines. How To Make Deer Jerky: 1. ground deer meat • onion, chopped • garlic cloves - chopped. Allowing the meat to rest brings the natural juices back to the center of the meat. How to Tenderize Venison How to Tenderize Venison – Overview. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. I love my cast iron skillet to fry meat in. Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. It’s absolutely the best way to cook up some deer meat in my opinion. • 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 Thank you so much for this recipe. Cut perpendicularly against these lines. Your email address will not be published. You can use any cut of venison meat and make it tender without having an over powering game taste. This ensures the deer meat is cooked quickly. used as a substitute for professional medical advice, 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. This is a handheld tool with various blades that break down the muscle fibers. 1. Thanks for sharing this wonderful recipe and tradition. This ensures the steaks are cooked no more than to medium-rare, leaving them tender with a juicy, pink center. I’ve fried deer steak for years but I would soak the deer steaks in milk and then fry. Pat salt and pepper over the venison. 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). You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding … Be sure to pin this to Pinterest down below. 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