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