The deer’s diet, along with improper aging, will cause venison to taste gamey. Meat tenderizes best during the early part of the day and tends to toughen up in the afternoon. The loin and the tenderloin are both tube like pieces of meat. Tenderizing is when you use force such as pounding or piercing to break down the collagens in meat. Thin-slice it across the grain. We receive a small referral fee when you make purchases on Amazon when using our links, at no extra cost to you. Meat tenderizers are sold at the store. Use a marinade. ", "Don't know enough to dry age, but interested. Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. Certain fruits have natural tenderizing properties as they contain bromelain, an enzyme that can break down connective tissue in meat. It does not work well on pork chops or filet mignon. Tenderizing a steak allows the connective tissues to be damaged and broken, softening the meat before cooking. To create this article, 13 people, some anonymous, worked to edit and improve it over time. Tagged as: backstrap, loin, tenderizing venison, tenderloin. I don’t own a meat mallet because I don’t want to store one more big bulky kitchen gadget! If you are using a meat tenderizer, hold it in your hand and bang on the meat like you would with a hammer and nail. It certainly beats using enzymes and chemicals which at best produce inconsistent results. A second benefit of this method, is that you take what would be a small cut of meat, and bang it out into a more standard serving size. Tested. Next, you’ll need an oven-safe pot like a Dutch oven. We discussed the importance of tenderizing meat. If you want to learn how to dry-age your meat to make it tender, keep reading the article! How to Soak Deer Meat in Baking Soda; ... Use a tenderizing mallet to pound and flatten the meat and soften the muscle fibers. http://www.pbs.org/food/fresh-tastes/tenderizing-meat/, http://www.scienceofcooking.com/meat/slow_cooking1.htm, http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home-slideshow.html#show-311609. This produces brown bits of flavor that stick to the bottom of your … Try a marinade like 1 cup (240 mL) of chopped kiwi, 2 teaspoons (9.9 mL) of soy sauce, 2 teaspoons (9.9 mL) of tomato sauce, 4 teaspoons (20 mL) of Worcestershire sauce, and 2 minced garlic cloves. The muscle fibers in tough cuts of meat are denser than those in tender cuts and have stronger bonds holding them together. Made from solid metal, it has a heavy feel that makes it easy to work on the meat without tiring your arm out – the weight of the head does the work for you. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. 10 Best Venison Marinade Recipes. Help support our site! Use Your Muscle. The meat tenderizer mallet allows you to have a perfect dish with a perfectly cooked piece of meat. When it hasn’t been, the result is a dry, tough and unappetizing dining experience. How do I make a cooked chuck roast tender? The only time I do is when it was a big, older buck. When it comes to marinades, many, if not most, of them don't do what you think they do. Or if you are feeding someone squeamish about rare meat, you don’t have to feel quite so bad about overcooking it on purpose. Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation. Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender. Tenderize Meat With Brawn . It is usually a tough meat. Venison Pastrami - Smoked Venison Deliciousness. Then get a blunt instrument. When you pound the cut, you physically sever the bonds between muscle fibers. Thanks! The hams make the best fried deer steak. If you are using a meat tenderizer, hold it in your hand and bang on the meat like you would with a hammer and nail. Which is the loin and tenderloin. The Checkered Chef Meat Tenderizer is a fantastic budget option that lets you tenderize meat without forking out for an expensive tool. Brining Venison – Add flavor and tenderize in one step. For those who don't DIY, you can also ask your butcher to cube the steaks and chops for you. Score and slice tough meats across the fibers with a sharp knife. ", "Now I know how to successfully tenderize meat.". Let the meat soak at least overnight. If handled wrong, or just happens to be off some tough, old bastard, it can still be tough. Pound the venison steak with the meat mallet until it is roughly twice the original size. Use a Meat Mallet: You can pound the meat with a mallet to tenderize it before cooking.This has the added benefit of flattening the meat out so that it cooks faster. I came up with this method of tenderizing pretty much any cut that I don’t slow cook or grind. So my wife doesn’t yell at me for mucking her rolling pin up. The wikiHow Video Team also followed the article's instructions and verified that they work. Continue to cook it in gravy. When you forget about your meat in the fridge, it is on a plate, wrapped in saran wrap, in a bag, or some other container. Kiwi has chemical properties that help tenderize the meat without adding a strong flavor. How to Cook Venison Sous Vide for a Perfect Roast, Chicken Fried Venison – How to chicken fry backstraps, Venison Tenderloin – The best cut makes the tastiest sandwich, How to clean deer liver for cooking or freezing, Twelve Methods of Removing Gamy Flavor Put to the Test, Venison Burgers - Skip the fat, use a binder, Rotisserie Venison - the nearly foolproof way to roast venison. Start by preheating your oven to 325 degrees. Tenderizing meat will make it soft so it will cook in a much quicker time and result in a more evenly cooked portion. Try tenderizing before 06:00 for best results. You can use any of these methods. Deer Hunting = Locally grown, free range, hormone and antibiotic free meat. How to tenderize cube steak without a mallet. And fine, ok, my wife taught me how to do this. Step 2. Coat with bread crumbs and fry for 5 minutes. You can also break down the collagen in meat with a mallet. If you don't have an actual meat mallet among your kitchen equipment, you can use something heavy such as … And that’s why I use the bag. Then, take a piece and put in a bag. For versatility, the head has two different sides. You can tenderize meat in the morning, then eat it in the evening. Though the process is meant to create tender cube steak, your cooking method can make the meat tough and chewy. I’ve been tenderizing cube … The oldest, easiest, and most obvious way to tenderize meat is to pound it into … Any cut of meat, no matter how inexpensive, can be made tender and delicious with the right techniques. This adds necessary fat to produce a more tender and juicy result. Tenderize your meat. Flat and Even Meat. We use cookies to make wikiHow great. If you are dry-aging ribs, go for the 109A (which is a cut of rib--ask your butcher and he will know what you are talking about). ", "Really helpful, saved me from getting the sledgehammer out. If you go to far, it will just fall apart. Info will assist me on this endeavor. Keep in mind that using metal tools to tenderize your meat will break up both the meat’s connective tissue and the meat fibers themselves. Kiwi (along with papaya, … Put the lid on the dish and transfer it into the oven and cook it for approximately 1 1/2 hours, turning the venison once halfway through, until it's fork-tender. Salt it. My go-to method for tenderizing round steaks and chops cut from the front shoulder is a meat mallet, which works well, although it is more time consuming. When I freeze my loin, I cut the two foot length of muscle into about 6-8 inch lengths. The hams should be tenderized, but I’m lazy and I don’t like to tenderize. Meat pounder or needle tenderizer: Meat pounders or … The tenderloin of the deer is located inside the abdominal cavity. Venison Thursday participates in the Amazon Associates program. For tenderloin, I would just do the whole thing at once this way. Try pounding it, then marinating it. Salting overnight would help. Cut it against the grain 2 inches thick. You can also marinate the meat in pureed kiwi, pineapple, or papaya for at least 24 hours to tenderize it. This just might sound a little out there, but it works. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. Of course, if you have a meat mallet it will work great for tenderizing cubed steaks. This is a useful technique for tenderizing a steak. Now, pound the @!^%$ out of it. Thanks to all authors for creating a page that has been read 527,609 times. Consider the kiwi. Venison Tips: The Best Part Isn't the Taste. Don’t overdo it, or it will turn to hamburger.” ]Let’s start by taking the tube and cutting it in half, lengthwise. Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. Tenderizing involves breaking down the muscle fibers in the meat to soften the texture, making the meat easier to chew and taste better. Although this makes the deer healthier, it also can cause the meat to be tough if it is not prepared by someone who knows how to cook venison correctly. This article has been viewed 527,609 times. As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. To create this article, 13 people, some anonymous, worked to edit and improve it over time. ", "I have done all the methods except the dry age one. For instance, flank steak, if sliced thinly against the grain of the meat, will be slightly more tender as a result. By using this service, some information may be shared with YouTube. Is it true that using baking powder will help tenderize meat? Your cuts should be long and thin but necessarily very deep. First, use the stovetop to sear the meat in the pot. Do I tenderize choice beef with kosher salt? Don’t overdo it, or it will turn to hamburger.” ]Let’s start by taking the tube and cutting it in half, lengthwise. Cut the steak … Some fruits, like kiwi, pineapple, and papaya, contain enzymes that break down the collagen in meat, making it much more tender. The tender loins and back strap don’t have to be tenderized. In my case, I use a rolling pin. Well, use a little restraint. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. Also on Venison Thursday: Venison Chili - … Last Updated: August 4, 2020 We answered the question how to use a meat mallet. Try to get the steak to a nice even thickness. Yes, depending on the thickness of the meat. It’s the base for the other cooking techniques mentioned in this article. You can tenderize meat in a variety of ways--from the use of mechanics like meat mallets, to the employment of heat, or the breakdown of enzymes with fruit. 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. Take a hammer and pound it through the grain into a flat surface. References Confirm with a meat thermometer that the venison has reached 160 F at its thickest point to … This article has been viewed 527,609 times. You will also need to add a small fan to your fridge--a normal desk fan will work fine. If you're making brisket or ribs, you can slow cook the meat in a cooking stock to make it more tender. The fan is important because it helps to create an even dry-aging environment that will result in a piece of meat that is evenly dried on all sides. Here is the process with one of those loin pieces. I was making pepper steak for dinner and needed to know how to make my meat tender. Braisinginvolves searing and slow-cooking the meat in liquid. Also be sure to cut the meat against the grain, as this makes the muscle strands you have to chew through shorter, making the meat seem more tender. You should still strive to cook it to medium rare, but this will make it more forgiving. The easiest way to tenderize meat is to hit it repeatedly with a meat tenderizing mallet on both sides. The process is simple and only requires time and patience. % of people told us that this article helped them. It really helped me. What is the best way to tenderize London Broil? If you are using a knife, make cuts or scores that go across the muscles fibers. While any skillet will get the job done, cast iron skillets get extra points for their … I don't think so, salt causes meat to dry out making it tough. Just remember, they will tenderize the outer portion, but the middle portion of the meat may remain tougher. How come this is different? Acidic fruits and substances like lemon or buttermilk will also increase the tenderness of your meat. It is a cut that has had chine bone almost entirely sawed off, but the fat cap is put back on. By signing up you are agreeing to receive emails according to our privacy policy. Redditor DaytonFlyers suggests peeling and mashing a kiwi fruit, then spreading the pulp over the surface of the meat. One straightforward answer to the question of how to tenderize beef and steak is to cover it … [schema type=”recipe” name=”How to Tenderize Venison” author=”Don Oldfield” pubdate=”2015-10-22″ image=”https://venisonthursday.com/wp-content/uploads/2015/10/loin1-300×225.jpg” description=”A simple way to tenderize venison (or any type of meat) is to simply whack it with a blunt object.” prephours=”0″ prepmins=”5″ cookhours=”0″ cookmins=”0″ ingrt_1=”Venison Loin” instructions=”Place the roast in a plastic bag. Almost every kitchen has a meat mallet, most of which have never been used. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. In other words, yogurt and buttermilk are strong enough to make meat tender without turning it tough or mushy. Whack it a few times with a rolling pin or other blunt object to flatten it to your desired thickness. By using our site, you agree to our, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bd\/Tenderize-Meat-Step-1-Version-4.jpg\/v4-460px-Tenderize-Meat-Step-1-Version-4.jpg","bigUrl":"\/images\/thumb\/b\/bd\/Tenderize-Meat-Step-1-Version-4.jpg\/aid1334375-v4-728px-Tenderize-Meat-Step-1-Version-4.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"