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. Every cook has their own preferred method for transforming cheap, tough meat into delicious, tender mouthfuls. Great for frying steaks, makes them really tender. Tenderizing meat with Coke??? ... A lot of the tenderness depends not only on the cut of meat; but also on the deer itself. 1. Here, I've gathered every meat-tenderizing technique in one place. Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. 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. Soak in milk at least 2 hours. Tenderize Meat With Brawn . Score the steak with a very sharp knife. 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. Yogurt: We used vanilla yogurt – which may not have been the best choice. I have seen the suggestion that many Asian restaurants tenderize beef by marinating in Coca-Cola. Buttermilk is good for much more than just pancakes and salad dressings. Every time I cook it I’m taken back to the good ‘ol days. While mallets run the risk of over-tenderizing meat, modern needle tenderizers are … These inexpensive cuts often have less fat than premium cuts. From chili-spiked steaks to Szechuan deer, check out these new and unexpected recipe ideas for venison marinades and make tonight's dinner unforgettable. TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE : Mix 1/2 cup vinegar and water. I always leave mine in milk overnight. So, while vinegar can help soften meat (not to mention fish and shellfish), it’s a slippery slope once the meat is soaking. 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. Milk is less acidic than most marinades, so it's not as likely to turn the meat mushy with an extended soak. In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. Understand how tenderizing meat with heat works. Marinate meat in the refrigerator. Well, tenderizing meat isn’t as difficult as you might think! Method #1: Using a special meat tenderizing tool. Physically tenderize the meat https://www.allrecipes.com/recipe/131713/fried-venison-backstrap 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). 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. It also packs a gentle punch of acidity that tenderizes effectively without toughening meat, which often happens with highly acidic marinades. If it’s a younger deer it will be more tender. With a couple of commonly used kitchen and pantry items, tenderizing cube steak is a quick and easy process. When it comes to venison, marinades can tenderize and add flavor to this gamey meat. 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. Tenderizing these steaks prior to cooking, and slicing the meat against the grain will help yield tender results. 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. They can be purchased from most kitchen supply stores. Wayne Keyser | May 31, 2006 01:27 AM 46. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor. Meat pounder or needle tenderizer: Meat pounders or mallets are beyond easy to use. 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." 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. 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. Soak meat in mixture for 2 hours. 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. The Weston Manual Heavy Duty Meat Cuber Tenderizer is the only option we could have selected for our premium choice. 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. 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. It is important to know that tenderizing your steak using salt doesn’t remove all the juices, it invigorates them. 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. 10 Best Venison Marinade Recipes. While mallets run the risk of over-tenderizing meat, modern needle tenderizers are pretty foolproof. Vanna Tran, an experienced cook, says: "That totally depends on what cut of beef you're cooking. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. You can buy special meat tenderizing tools. … Some say the gamey taste in wild venison results from improper handling in the field or the deer’s diet. Fried deer meat was always a staple in my childhood years. There are several important points to remember when using a marinade: Quantity: The marinade should totally cover the Tenderizing by Hand Once you have butchered your animal, physically tenderizing cuts using a meat mallet will help with those tougher cuts of meat. 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. What does soaking deer meat in milk do? Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. While this cut of meat comes packaged already tenderized, tenderizing it more helps bring out more flavor and softness in a meal. Nov 1, 2014 - Deer meat steaks may need tenderizing before cooking because venison meat is often “gamey” in taste and can be tough. https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game 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. How to tenderize meat, especially venison or beef, using a hand cranked cuber. Find out how below, and don’t forget to ask your butcher about these cuts. Tenderizing Meat with a Baking Soda Solution. Tenderizing Venison or Any Meat February 8, 2015 Brooke Leave a comment. The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for? Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. Muscle fibers in meat are surrounded by layers of collagen, which is connective tissue. Chuck, round, London broil, and top sirloin steaks often benefit from tenderizing as well. 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. ① Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water). If you use milk, you will want to additionally use a chemical or physical method of tenderizing the meat before you cook it. This is a useful technique for tenderizing a steak. A 12- to 24-hour marination nicely tenderizes an elk roast. 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. Here’s what to do with smaller cuts or slices you might stir-fry. 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