If you will look closely at your meat there are lines running through it, all running the same direction. Of course my entire family and I loved it but changing it to buttermilk is a game changer. If you are a hunter, then you’ll need to obviously hunt your deer first. Absolutely amazing!!!! If you don’t have any buttermilk on hand, don’t worry. First, use the stovetop to sear the meat in the pot. Start by preheating your oven to 325 degrees. Turn the steaks one time and cook for 3 to 4 minutes per side. You can even cook shoulder steaks from young deer if left pink. Every good country girl knows how to cut up a deer and fry it. If you want extra coating- after you flour it, dip it back into your buttermilk, and re-coat it with your flour mixture. A popular dish to make with ground deer meat… Overcooking deer leads to dry, tough meat. Now, it is finally the moment for you to start making the smoked venison meat. The process is simple and only requires time and patience. Copyright © When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. My family and I eat it because it is the cheapest form of meat. 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. , 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. 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. Let the deer meat rest 10 to 15 minutes before serving. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. ( To make sure your grease is hot enough sprinkle a little flour into your grease. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can. ground deer meat • onion, chopped • garlic cloves - chopped. Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. The most tender cuts of dear meat are the back strap and tender loin. Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. Take out and place on a paper towel or a newspaper covered plate and let cool. If you have a walk-in freezer, hang it and leave it for seven to ten days. I love my cast iron skillet to fry meat in. 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. Heat bacon grease or vegetable oil in a skillet on medium heat to 325 degrees. diagnosis or treatment. Hunt and Process. 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. The technique isn't complicated, but there is one thing that must be kept in mind. Thin cuts may only need about 45 minutes to an hour, while larger and thicker cuts usually need around 1 1/2 hours. Your email address will not be published. The most reliably tender cut is trimmed loin not matter what age the deer is. I know some people pay top dollar for venison, but I don’t. Turn your vent hood fan on because bacon grease will smoke. 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. Cooking time for slow cooking requires about 20 to 25 minutes per pound. When it hasn’t been, the result is a dry, tough and unappetizing dining experience. One benefit to utilizing a processor is they have a refrigerator at the perfect temperature to hang the carcass. When meat is browned, deglaze the pan with chicken stock, scraping up any browned bits. 6 Cook the meat on medium-low until it's almost done, then add 1/4 cup of water to the pan. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. I’ve fried deer steak for years but I would soak the deer steaks in milk and then fry. Privacy Policy The longer it simmers, the more tender the meat … Cook deer steaks with a hot fire on the grill. 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. Copyright Policy Use of this web site constitutes acceptance of the LIVESTRONG.COM After you collect all the required ingredients, apply them to your meat and make it ready for smoking. If it bubbles up your good to go.). The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. It’s absolutely the best way to cook up some deer meat in my opinion. Tender stew meat takes patience and technique, but it's well worth the time and effort. Splash a tablespoon of white vinegar per cup of milk and this will substitute for buttermilk. Push the blades downward into the deer meat about 10 to 15 times per side. Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Ah, venison burgers. Remove all sinew, fat, and slimy membrane from the 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. Braisinginvolves searing and slow-cooking the meat in liquid. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. They are super tender and the flavor is amazing!!!! If you aren’t fond of the natural taste of venison… used as a substitute for professional medical advice, Everything’s better with bacon, right? LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. You can use any cut of venison meat and make it tender without having an over powering game taste. Cook the deer meat to 130 degrees and remove immediately. Cook deer roasts with low heat for longer time periods. 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