But I’ve still had some that was as tough as rubber.
And have you tried all of the them with this recipe?That is so good to know! Watch: 10 American Foods Foreigners Just Don't Get For tenderloin, I would just do the whole thing at once this way.
Do you mean the salt water by chance?
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It was pretty good, but not how my momma makes it. I’ve heard of others using buttermilk as well, and loving it!! I choose Buttermilk it tenderizes the meat nicely and does not dry it out or give it a odd taste. For the BBQ sauce, I prefer hickory flavored. Thank you!Thank you so much for coming by! I’m so glad that you like it, and the family loves it too!
(My favorite to use is my Lodge Cast Iron Skillet) Venison should also be aged for a period of 10-14 days after being dressed out.
I’d love for you to hang around a while to get all sorts of new inspiration and ideas!We have always soaked it in water with garlic salt. This post was originally published on January 31, 2018. Slow cooking allows you to add moisture so the meat is tender. Now, it is finally the moment for you to start making the smoked venison meat.
Until now.Now my oldest son is old enough to hunt and he loves to hunt deer.
(This allowed more breading to stick to the deer meat, and it was divine!)
Cut the steak … If you don't have a meat mallet, use a meat tenderizer to poke holes into the cut of meat. Yes!
You’re right… leftovers are far and few between when it comes to deer meat around our house too! Fried deer meat was always a staple in my childhood years. Every time I cook it I’m taken back to the good ‘ol days.Great write up!!! Confirm with a meat thermometer that the venison has reached 160 F at its thickest point to …
Would love to see your father’s instruction on cutting the meat for best results, too. Push the blades downward into the deer meat about 10 to 15 times per side.Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. This is a handheld tool with various blades that break down the muscle fibers.
I believe that’s how my sister cooks hers too!
If you cut with the grain, the meat will be tough.Let the deer meat rest 10 to 15 minutes before serving.
I’ve fried deer steak for years but I would soak the deer steaks in milk and then fry. However, recently we drained the deer meat, and did not pat try before breading!
Serve venison on plate with biscuit halves, and cover with pan gravy!! I’m so excited for you. When I freeze my loin, I cut the two foot length of muscle into about 6-8 inch lengths. Cook the deer meat to 130 degrees and remove immediately.
After you collect all the required ingredients, apply them to your meat and make it ready for smoking.
Then when you’re ready to fry, you coat in flour that has been seasoned with salt and pepper – or you can do without the salt in the flour.
My husband never goes deer hunting, but rather LOVES elk hunting, so I depend on other’s around me to make it happen.I love deer meat as well (fried Back strap) but I do mine a little different.
Again, It all depends on how much salt you like. I hope it turned out great and you loved it!I am trying out your recipe tonight! 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. You can use it direct or add somemilk with the marinade.
A venison version of Filet Mignon. I wouldn’t recommend using elk backstrap just because I prefer that on the grill with my favorite seasoning salt. If handled wrong, or just happens to be off some tough, old bastard, it can still be tough.You can see we now have a “larger” steak to work with. This is exactly how my family has done it for years.
He said cutting it against the grain, can make it much more tender.
Mix the marinade ingredients -- olive oil, white wine vinegar, lemon juice, garlic, salt … The tenderloin of the deer is located inside the abdominal cavity. We like to serve fried potatoes, greens or wilted lettuce, & pretty much any other sides you like.
Thank you so much for your post! I hope it works out for me.My favorite? Meanwhile make B.Powder biscuits and have them ready to put in oven when venison comes out of oven, uncover, place on burner at med-lo heat, and add either Fat Free 1/2 and 1/2 or full fat 1/2 and 1/2 gently stir in. Overcooking deer leads to dry, tough meat.Age the meat in the refrigerator for one to two days. This year we will be going back to the family recipe. I was just wondering which spacific meat you use for this recipe or can you use any part….I have deer steaks, back strap, and a small tenderloin. I’ve got some back straps in the fridge soaking right now that’s gonna be on the table tomorrow night!! This all sounds amazing! Hi jessica.
It was really good eatin’.Every good country girl knows how to cut up a deer and fry it.
Cook up some savory red potatoes to serve alongside this fork-tender deer meat dish. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. In a bowl, mix together water and 2 Tbsp salt.
Check the internal temperature of the deer meat with a meat thermometer.
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how to make deer meat tender