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

how to make deer meat tender 2021