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

how to make deer meat tender 2021