They usually come in the form of wooden or metal mallets that have spiked heads with which to pound the meat, making it more tender. If it’s a younger deer it will be more tender. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. … Some say the gamey taste in wild venison results from improper handling in the field or the deer’s diet. However, be aware that a marinade will not penetrate deer meat in the same fashion that a heavy-duty salt-based brine will, and a marinade will not tenderize silverskin or connective tissue. Method #1: Using a special meat tenderizing tool. Cover both sides of the meat or poultry in a few layers of plastic wrap and beat it evenly all over until your cut is uniformly thin to your liking. Rinse meat and cover with milk. Find out how below, and don’t forget to ask your butcher about these cuts. Physically tenderize the meat It also packs a gentle punch of acidity that tenderizes effectively without toughening meat, which often happens with highly acidic marinades. Baking soda sprinkled on meat and rubbed in evenly. When meat is cut from the bone while in sustained rigor mortis, the muscles are contracted, and will not relax again…thus causing the meat to be tougher. Fried deer meat was always a staple in my childhood years. Tenderizing Meat with a Baking Soda Solution. So, while vinegar can help soften meat (not to mention fish and shellfish), it’s a slippery slope once the meat is soaking. If you use milk, you will want to additionally use a chemical or physical method of tenderizing the meat before you cook it. There are a number of fancy machines and tools to do this, but the most basic way is with a wooden or metal meat mallet. Every cook has their own preferred method for transforming cheap, tough meat into delicious, tender mouthfuls. Wayne Keyser | May 31, 2006 01:27 AM 46. Marinate meat in the refrigerator. After the meat has reached your desired doneness, remove it from the grill and make sure to let it rest for at least 5 minutes to allow the juices to settle. A 12- to 24-hour marination nicely tenderizes an elk roast. How to tenderize meat, especially venison or beef, using a hand cranked cuber. A marinade will penetrate the muscle tissue of most meats for up to 1/8 of an inch during the course of a day; it's the time in the acid that really tenderizes the meat. When it comes to venison, marinades can tenderize and add flavor to this gamey meat. With a few tricks, like the ones we’ve got below, you can have even budget-friendly and unfamiliar cuts super tender with just a little extra effort. The Weston Manual Heavy Duty Meat Cuber Tenderizer is the only option we could have selected for our premium choice. They can be purchased from most kitchen supply stores. Tenderizing by Hand Once you have butchered your animal, physically tenderizing cuts using a meat mallet will help with those tougher cuts of meat. TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE : Mix 1/2 cup vinegar and water. Nov 1, 2014 - Deer meat steaks may need tenderizing before cooking because venison meat is often “gamey” in taste and can be tough. Buttermilk is good for much more than just pancakes and salad dressings. I have seen the suggestion that many Asian restaurants tenderize beef by marinating in Coca-Cola. Yogurt: We used vanilla yogurt – which may not have been the best choice. Most of these methods work on any kind of meat: beef, pork, lamb, goat, buffalo, venison, etc., and for each method, I list on which cuts it works best. While mallets run the risk of over-tenderizing meat, modern needle tenderizers are … What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for? https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game Meat pounder or needle tenderizer: Meat pounders or mallets are beyond easy to use. It is important to know that tenderizing your steak using salt doesn’t remove all the juices, it invigorates them. 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. ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). Great for frying steaks, makes them really tender. You can buy special meat tenderizing tools. It was a common practice during the Mongol Empire, which spanned the 13 th and 14 th centuries, to ferment mare’s milk (that would be from the horse) into yogurt and use this to marinate meat—particularly those cuts that had become old and tough. I’m not sure how it started, but my mom and every other Korean mom I know rub kiwi pulp on thin strips of flanken-style short ribs before dunking the ribs in a sweet soy sauce and garlic mixture, and grilling them to charred perfection. Tenderizing Venison or Any Meat February 8, 2015 Brooke Leave a comment. Well, tenderizing meat isn’t as difficult as you might think! Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. ... A lot of the tenderness depends not only on the cut of meat; but also on the deer itself. What does soaking deer meat in milk do? Tenderizing meat with Coke??? Soak meat in mixture for 2 hours. Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. Score the steak with a very sharp knife. 1. Soak in milk at least 2 hours. This is a useful technique for tenderizing a steak. Here’s what to do with smaller cuts or slices you might stir-fry. Tenderize Meat With Brawn . From chili-spiked steaks to Szechuan deer, check out these new and unexpected recipe ideas for venison marinades and make tonight's dinner unforgettable. Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. With a couple of commonly used kitchen and pantry items, tenderizing cube steak is a quick and easy process. Vanna Tran, an experienced cook, says: "That totally depends on what cut of beef you're cooking. https://www.allrecipes.com/recipe/131713/fried-venison-backstrap Milk is less acidic than most marinades, so it's not as likely to turn the meat mushy with an extended soak. Every time I cook it I’m taken back to the good ‘ol days. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor. Understand how tenderizing meat with heat works. There are several important points to remember when using a marinade: Quantity: The marinade should totally cover the Chuck, round, London broil, and top sirloin steaks often benefit from tenderizing as well. While mallets run the risk of over-tenderizing meat, modern needle tenderizers are pretty foolproof. These inexpensive cuts often have less fat than premium cuts. Use a non-reactive dish, such as one made of glass, stainless steel, plastic or ceramic, to prevent imparting an off taste or damaging the dish. 10 Best Venison Marinade Recipes. Something with a lot of connective tissue and collagen, like short ribs or oxtail, need to cook low and slow in a braising liquid for several hours.However, something with very little collagen, like a strip steak, might only need 10-12 minutes on a hot grill to achieve a tender medium rare." Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines created when meat is cooked by a direct, open flame, i.e., grilling. It was fairly effective at removing the gamy flavor, but it did impart a vanilla flavor to the meat … If you don’t have twelve hours to marinate meat, using a little bit of kiwi can make tender whatever you’re choosing to cook in minutes. Tenderizing these steaks prior to cooking, and slicing the meat against the grain will help yield tender results. I've had some miraculously tender bulgogi and "beef with broccoli", so tender I just can't picture off-the-shelf meat being that way. When the collagen gets heated up to a temperature of 140ºF (60ºC), the collagen will tighten and shrink, causing the meat’s juices to be squeezed out, making for a very dry cut of meat (which you don’t want unless you love really well-done steak). Here, I've gathered every meat-tenderizing technique in one place. I always leave mine in milk overnight. Muscle fibers in meat are surrounded by layers of collagen, which is connective tissue. This is the perfect pick for butchers and people tenderizing swathes of meat at once and would suit and serious kitchen comfortably. When you use it as a marinade, it adds delicate flavor to foods. You can also break down the collagen in meat with a mallet. In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. 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